Crown Roast Of Pork With Walnut-Rhubarb Stuffing

• 9 pounds crown roast of pork
• salt to taste
• pepper to taste
• 1 pound ground pork cooked and crumbled
• 5 cups bread crumbs
• 14 1/2 ounces chicken broth
• 1/2 cup onion chopped
• 1/2 cup celery chopped
• 1 cup walnut halves toasted
• 1 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1/8 teaspoon black pepper
• 2 cups rhubarb diced, fresh or frozen, thawed
• 1/2 cup sugar

1. Heat oven to 350 degrees F. Generously season pork with salt and pepper; place in shallow roasting pan; roast for about 2 1/2 hours (about 20 minutes per pound), until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 minutes before slicing to serve with stuffing.
2. Meanwhile, in large bowl thoroughly combine ground pork, bread cubes, broth, onion, celery, walnuts and seasonings; mix well. In medium saucepan, combine rhubarb and sugar; bring to a boil. Pour over stuffing mixture; mix lightly. Spoon into buttered 2-quart casserole. Cover, bake at 350 degrees F. for 1 1/2 hours.

crown roast, salt, pepper, pork, bread crumbs, chicken broth, onion, celery, salt, cinnamon, allspice, black pepper, rhubarb, sugar

Taken from www.yummly.com/recipe/Crown-Roast-of-Pork-with-Walnut-Rhubarb-Stuffing-2248788 (may not work)