Pork Crown Roast with Apple Stuffing

Preheat oven to 325 degrees F. Rub inside and outside of pork roast with 1 teaspoon salt and 1/4 teaspoon pepper. Place pork, rib ends down, in large roasting pan (about 17" by 11 1/2"). Roast pork 1 hour.

Meanwhile, in 5-quart Dutch oven, melt margarine over medium heat. Add celery and onion and cook until tender, about 10 minutes, stirring often. Add apples and cook 6 to 8 minutes longer, until softened. Remove from heat; stir in bread pieces, apple juice, poultry seasoning, egg, 1 teaspoon salt, and 1/4 teaspoon pepper.

When pork has roasted 1 hour, remove from oven and turn rib ends up. Spoon about 4 cups stuffing into center. (Place remaining stuffing in greased 1 1/2-quart casserole; cook, uncovered, during last 30 minutes of pork roasting time.)

Insert meat thermometer between 2 ribs into thickest part of meat, being careful that pointed end of thermometer does not touch bone. Return pork to oven and continue roasting about 1 hour or until meat thermometer reaches 155 degrees F. Internal temperature of meat will rise to 160 degrees F. upon standing. If stuffing browns too quickly, cover it loosely with foil.

When roast is done, place on warm platter; let stand 15 minutes to set juices for easier carving.

Meanwhile, prepare gravy: Pour pan drippings into 2-cup measuring cup or medium bowl; set pan aside. Let stand a few seconds until fat separates from meat juice. Skim 3 tablespoons fat from drippings (add enough melted margarine or butter, if necessary, to equal 3 tablespoons) into 2-quart saucepan; skim and discard any remaining fat. Add applejack to roasting pan. Stir until brown bits are loosened; add to meat juice in cup.

Into fat in saucepan over medium heat, stir flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper; cook, stirring, 1 minute. Stir in meat-juice mixture and chicken broth and cook, stirring, until gravy boils and thickens.

To serve, garnish platter with kale and apples. Serve pork with gravy and stuffing.