Crown Roast of Pork

Ingredients

• 4 lb pork loin roast, frenched and tied into a crown
• 2 tbsp olive oil
• 1 medium onion
• 2 celery stalks
• 3 cloves garlic
• 1 cup chicken broth
• 2 cups bread crumbs
• 1 tbsp fresh sage
• 1 tbsp fresh thyme
• 1½ tsp salt
• ¾ tsp black pepper
• 1 medium apple (optional)
• 2 rosemary sprigs (optional)

Steps

1. Preheat oven to 325°F (160°C). Season the pork roast generously with salt and pepper.
2. Heat olive oil in a large skillet over medium heat. Sauté chopped onion, celery, and minced garlic until softened, about 5-7 minutes.
3. In a large bowl, combine bread crumbs, chicken broth, fresh sage, fresh thyme, and the sautéed vegetables. Mix well. If using, chop and add apple to the stuffing.
4. Carefully spoon the stuffing into the center cavity of the crown roast. Cover the exposed bone tips with foil to prevent burning.
5. Place the stuffed roast in a large roasting pan. Roast for 2.5-3 hours, or until an internal temperature of 145°F (63°C) is reached. If desired, add rosemary sprigs to the pan for aroma during the last hour.
6. Remove the roast from the oven, tent loosely with foil, and let it rest for 15-20 minutes before carving. The internal temperature will rise slightly during resting.