Stuffed Crown Roast of Pork

Instructions

• Preheat the oven to 350 degrees F (175 degrees C). Place a rack in a shallow roasting pan.
• Melt butter in a large skillet over medium heat until foam subsides. Sauté onion in hot butter for about 5 minutes. Stir in apple and celery; sauté without browning, about 5 minutes more. Transfer onion mixture to a large mixing bowl.
• Add ground pork, sausage meat, bread crumbs, parsley, salt, pepper, and sage to onion mixture in the bowl; mix gently but thoroughly. (To taste for seasoning, fry a small ball of stuffing in the skillet until pork is cooked through.)
• Fill the center of the crown with stuffing, mounding it slightly. Cover stuffing with a round of aluminum foil; wrap the ends of the chop bones in strips of foil to prevent them from charring and snapping off. Place the crown on the rack in the prepared pan.
• Roast pork in the center of the preheated oven for about 3 hours, removing foil from stuffing about 30 minutes before pork is done to allow the top to brown. An instant-read thermometer inserted into the center of meat near the bone should read at least 145 degrees F (63 degrees C).
• Carefully transfer pork to a large, heated, circular platter. Remove foil from the ends of the chops and replace with paper frills. Let pork rest for about 10 minutes before carving and serving.