Servings: 8
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
Stuffing
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.