Stuffed crown roast of pork
Preheat oven to 325F
6 to 8 lb. pork crown roast (about 20 ribs)
2 tsp. salt
1 tsp. pepper
Choice of bread stuffing
Season meat with salt and pepper. Place meat bone ends up in open shallow roasting pan; wrap bone ends in aluminum foil to prevent excessive browning. To hold shape of roast, place a small oven-proof bowl or cup in crown.
Insert meat thermometer so tip is in thickest part of meat and does not rest on fat or bone. Do not add water. Do not cover. Roast 30 to 35 minutes per pound or until meat thermometer registers 170F.
One hour before meat is done, remove bowl from center of crown; fill crown with your choice of bread stuffing. (Use about 8 cups of stuffing for 8 lb. crown.) Cover just the stuffing with aluminum foil during first 30 minutes.
When roast is done, remove foil from bone ends and replace with crab apples or paper frills. Optional: garnish stuffing with sliced water chestnuts. To carve, remove stuffing to serving bowl; cut between ribs.