Crown Pork Roast With Apple Stuffing

• 6 slices bread
• 6 tablespoons butter
• 12 cup onion
• 12 cup celery
• 12 lb apple (Granny Smith)
• 13 cup sugar
• 1 teaspoon salt
• 12 teaspoon pepper
• 1 teaspoon sage
• 1 sprig fresh thyme
• 14 teaspoon nutmeg (freshly ground, if possible)
• 1 pinch cinnamon
• 14 cup fresh parsley (chopped fresh)
• 2 tablespoons chives
• 9 -11 lbs pork crown roast (crown roast, have butcher french the ribs)
• 1 12 teaspoons salt
• 12 teaspoon pepper
• 13 lb bacon (slices)
• 1 12 cups water
• 14 cup red currant jelly

1. Make stuffing:.
2. Bake bread cubes in oven at 350F until only slightly toasted (10-15 minutes).
3. Set aside and let cool.
4. Saute onion and celery in butter until soft.
5. Add apples, sugar,herbs, and spices cook (covered) until apples are tender to fork (10-15 minutes).
6. Add bread, parsley, and chives and mix lightly.
7. Remove from heat and let cool enough to handle.
8. Season roast with salt and pepper and place in pan.
9. Fill stuffing into crown.
10. Cover tips of bones with foil.
11. Wrap bottom of roast with bacon strips, securing with toothpicks.
12. Bake at 350F and cover stuffing (loosely) with foil after 30 minutes.
13. Bake to 155F, about 2 1/2 hours.
14. Remove from oven and let rest on platter, covered loosely with foil, about 15-20 minutes.
15. Make the pan sauce:.
16. Add water to pan drippings, deglaze pan, remove grease, and strain into saucepan.
17. Add jelly and juices from platter, whisking sauce occasionally, and simmer about 4 minutes.
18. Serve.

bread, butter, onion, celery, apple, sugar, salt, pepper, sage, thyme, nutmeg, cinnamon, parsley, chives, pork crown roast, salt, pepper, bacon, water, red currant

Taken from www.food.com/recipe/crown-pork-roast-with-apple-stuffing-239158 (may not work)