Crown Roast of Pork and Stuffing

Combine the salt, pepper, garlic and Worcestershire and rub into the roast.

Place flat in a roaster bone ends down and roast covered for 2 hours in a 325 F oven.

Meanwhile prepare the stuffing: Saute the onion and celery in the margarine until the onions are translucent and pour into a large mixing bowl.

Add crumbs, apples, poultry seasoning, parsley flakes, 1 cup of apple juice, season with salt and pepper.

Add a bit more juice if needed.

The stuffing should be moist enough to hold together when squeezed lightly.

After you have roasted the meat for 2 hours, remove it from the oven.

Turn it so the rib ends are pointing out when you stand it on edge (like to secure the joining ribs with a bit of wire).

Place a sleeve of tin foil in the center of the roast, have the foil large enough that you will be able to cover the stuffing by folding it over when filled.

Fill the sleeve with the stuffing, fold foil over.

Return the roast uncovered until the internal temp reaches 170F (apprx 1 1/2 hours).

Decorate the rib ends with gay colored socks (use colors to match the seasons or holiday) after you have removed it from the oven and are ready to serve.

**If, after stuffing the sleeve in the center of the roast, you have stuffing left over put it in a lightly greased casserole dish and put in the oven for the last 1 1/2 roasting time.