Merrie Crown Roast of Pork

• 7 lbs pork crown roast
• 14 teaspoon pepper
• 12 teaspoon salt
• 2 packages green giant rice pilaf mix
• 13 cup water
• 12 cup chopped onion
• 1 (8 ounce) package herb seasoned stuffing mix
• 12 cup celery, chopped
• 1 (4 1/2 ounce) jar sliced mushrooms
• 3 tablespoons margarine or 3 tablespoons butter

1. Heat oven to 325 degrees F.
2. Season meat with salt& pepper.
3. Place roast in a large roasting pan, rib bones up.
4. Cover rib bones with foil to prevent excess browning.
5. Insert meat thermometer so bulb reaches center of roast not touching fat or bone.
6. Roast at 325 degrees F.
7. for 2 hrs.
8. Prepare Savory Rice Stuffing: Cook rice according to pkg.
9. directions.
10. In large saucepan, saute onion and celery in margarine until tender.
11. Add water and stuff mix; stir in rice, tossing lightly.
12. TIP: If desired, stuffing can be baked separately in lightly buttered 2 quart casserole at 350 degree F.
13. for 30-40 minutes.
14. Fill center of roast with stuffing; continue roasting 1 1/2-2 hrs.
15. longer until meat is well done and thermometer register 170 degrees to 180 degrees F.
16. Remove foil from rib tips.
17. Place roast on serving plate or carving board.
18. TIP: For ease in carving, insert fork in top of roast; make slices by cutting close along sides of rib bones.

crown roast, pepper, salt, water, onion, stuffing mix, celery, mushrooms, margarine

Taken from www.food.com/recipe/merrie-crown-roast-of-pork-45240 (may not work)