Apple-and-Bacon-Stuffed Crown Roast Of Pork
Prep Time: 25 min
Cook Time: 120 to 150 min
6 to 8 pound; crown roast of pork, made with two loins of pork, ribs attached
1 clove; garlic, crushed
salt to taste
freshly ground black pepper to taste
1 pound; ground pork
1/2 box (6 oz.) of Mrs. Cubbison's Seasoned Corn Bread Stuffing
2 granny smith apples, peeled, cored, and diced
6 slices; bacon, cooked until crisp and crumbled
1 cup; fresh or canned corn kernels, drained
1 cup; chopped celery
1/2 cup; apple juice or apple cider
1/2 cup; melted butter or margarine
- Preheat the oven to 350°F. Line a shallow roasting pan with aluminum foil and set aside.
- Rinse the roast and pat it dry. Season the roast with salt and pepper to taste, and rub with the garlic. Transfer the roast to the prepared roasting pan.
- To make the stuffing, place all of the stuffing ingredients in a large bowl, and mix until well blended. Pack the stuffing mixture into the center of the roast. Then wrap the rib tips with aluminum foil and place a sheet of aluminum foil over the stuffing.
- Cook for 2 to 2 1/2 hours, or until a thermometer inserted in the stuffing reads 165°F. To promote browning, uncover the stuffing for the last 30 minutes of cooking.