50+ Friends Club Cookbook
Meat and Wild Game

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Stuffed Crown Roast of Pork

From the Kitchen of: Sylvia

10	lb.	Pork Crown Roast
1 1/2	lb.	ground Pork
1	med.	Onion, chopped
2/3	c.	sliced Celery
3/4	tsp.	minced Gingerroot
2	Tbsp.	Butter or Margarine
1	c.	Chicken Broth (or 1 c. water plus 1 Tbsp. instant Chicken Bouillon
2	c.	herb seasoned Stuffing Mix
1/2	tsp.	dried Basil Leaves
1/4	tsp.	dried Thyme Leaves
1/4	tsp.	dried Sage
1/4	tsp.	Pepper
3/4	c.	chopped Walnuts
1/2	c.	Raisins
1	med	Apple, cored and chopped

• On roasting pan place roast rib-ends down.
• Bake in 325 degree convection oven on rack 1, about 2 hours (or bake in preheated radiant bake oven about 2 hours or until meat thermometer registers 150 degrees.
• For Stuffing: In wok or large skillet on medium high heat, brown ground pork until no longer pink. Drain and set aside.
• In wok or large skillet on medium high heat, saute' onions and celery and gingerroot in butter until vegetables are tender. Stir in remaining ingredients.
• After roast reaches 150 degrees turn rib-ends up. Fill center with stuffing. Continue to bake 30 minutes to 1 hour or until meat thermometer registers 165-170 degrees.
• Let stand 5 minutes before cutting. Place fringe caps on rib bones before serving, if desired.
• 10-12 servings.