Stuffed Crowned Pork Roast

• 5 tablespoons Worcestershire sauce
• 1 ounce green peppercorn, marinade mix Knorr Brand
• 1 ounce good seasons zesty italian garlic & herb salad dressing mix
• 7 -8 lbs pork crown roast, 1 rib per person
• 4 hot Italian sausages, casings removed
• 1 (1 ounce) package Lipton onion mushroom dry soup mix
• 16 ounces fat-free low-sodium chicken broth
• 1 (10 3/4 ounce) can Campbell's Golden Mushroom soup
• 1 teaspoon dried thyme
• 1 teaspoon dried marjoram
• 13 cup fresh Italian parsley, chopped
• 6 cups sourdough croutons, made from loaf of fresh bread
• salt (optional)
• pepper (optional)

1. Preheat the oven to 325F.
2. Crown Roast:.
3. In a (*mixing bowl) shallow roasting pan, combine the Worcestershire sauce, green peppercorn marinade mix, and herb seasoning mix.
4. Place the crown roast into roasting pan, bone ends up.
5. Wrap the bone ends with aluminum foil to prevent them from browning too quickly.
6. Using a pastry brush or spoon, coat the entire meat surface with the sauce mixture.
7. Transfer the roasting pan to the oven and roast uncovered for 20 to 25 minutes per pound of meat, about 2 1/2 to 3 1/2 hours.
8. Adjust time according to the size of roast.
9. Sourdough Dressing:.
10. This step can be made ahead.
11. In a large nonstick skillet, saute the sausages until browned, about 5 minutes.
12. Add the onion mushroom soup mix, broth, and golden mushroom soup.
13. Stir in the thyme, marjoram, parsley, and croutons.
14. Season with salt and pepper.
15. Set aside.
16. Remove the roast from the oven about 45 minutes before it is done.
17. Fill the cavity with the sourdough dressing.
18. Return the roast to the oven and cook for the remaining 45 minutes.
19. Transfer the crown roast to a platter and replace the foil with paper frills.
20. Cut between the ribs and plate.
21. Any extra stuffing can be baked separately.

worcestershire sauce, green peppercorn, italian garlic, pork crown roast, italian sausages, onion mushroom, chicken broth, campbells golden mushroom soup, thyme, marjoram, fresh italian parsley, sourdough croutons, salt, pepper

Taken from www.food.com/recipe/stuffed-crowned-pork-roast-331634 (may not work)