Stuffed Crown Roast of Pork

• 1 6 lb (2.7 kg). pork crown roast
• 1/2 stick butter
• 1 large onion
• 1/2 cup (125 ml) celery
• 1 pkg. Pepperidge Farm Cornbread Stuffing Mix
• 2 chicken bouillon cubes, dissolved in 3/4 cup (175 ml) of water
• 1/2 lb (.2 kg). fresh pork sausage
• 1/2 green pepper, chopped
• 1 small can mushrooms
• dash thyme, basil, cumin, salt and pepper
• Adolph's meat tenderizer

1. Season roast with salt, pepper and Adolph's meat tenderizer.
2. Saute onion, green pepper and celery in 1/2 stick of butter.
3. Fry sausage until brown.
4. Mix onion mixture, sausage, stuffing mix, bouillon, mushrooms, and seasonings.
5. Stuff center of roast.
6. Place in shallow roasting pan.
7. Loosly cover top of roast with tin foil.
8. Cook at 325 degrees (175 C.) for 2 1/2 to 3 hours.
9. Remove tin foil for last part of cooking so top of roast will brown and stuffing will form a crust.

pork crown roast, butter, onion, celery, stuffing mix, chicken bouillon cubes, fresh pork sausage, green pepper, mushrooms, thyme, s meat

Taken from online-cookbook.com/goto/cook/rpage/000421 (may not work)