Crown Pork Roast with Apple-Walnut Stuffing

• 7 lb. crown pork roast
• Salt and pepper, to taste
• 1/3 cup butter
• 1 lg. onion, finely chopped
• 2 stalks celery, finely chopped
• 1 cup red cooking apple, chopped
• 1 cup green cooking apple, chopped
• 2 cups white bread cubes, toasted
• 1 cup walnuts, chopped
• 2 tbsp. dried whole leaf sage
• 1/2 tsp. dried rosemary
• 1/2 tsp. dried thyme
• 1 lg. egg, beaten
• 1/2 cup milk
• 1/2 tsp. salt
• 1/4 tsp. Pepper

1. Trim fat off roast and season with salt and pepper.
2. Fold a piece of aluminum foil into an 8-inch square; place on rack in roasting pan.
3. Place roast, bone ends up, on foil-lined rack.
4. Bake at 325F for 1 hour.
5. Cut a piece of foil long enough to fit around ribs.
6. Wrap foil around ribs and fold over tips of ribs.
7. Spoon stuffing into center of roast; cover with additional foil.
8. Insert meat thermometer into roast without touching fat or bone.
9. Bake at 325F for 1-1/2 hours or until meat thermometer reaches 160F.
10. Remove foil from roast; let stand 15 minutes before serving.
11. Stuffing: Melt butter in a small skillet over medium-high heat; add onion and celery and cook, stirring constantly, until tender.
12. Combine apples, bread cubes, walnuts and seasonings in a large bowl; stir in vegetable mixture, egg and remaining ingredients.

crown pork roast, salt, butter, onion, stalks celery, red cooking apple, green cooking apple, white bread, walnuts, whole leaf sage, rosemary, thyme, egg, milk, salt, pepper

Taken from www.foodgeeks.com/recipes/16885 (may not work)