INGREDIENTS

INSTRUCTIONS

NOTE: You may ask your butcher to shape and tie a crown roast for you
or select two center pork loins at your supermarket and have the
service department saw between the ribs, then follow the above
directions.  Heat oven to 325'F. Place roast, bone ends up, on wire
rack in shallow  roasting pan. Cover bone tips with pieces of aluminum
foil. Roast  pork 2 hours. Meanwhile, in large skillet, heat oil. Add
celery,  onion, and peppers; saute vegetables until lightly browned.
Remove  from heat and add marjoram, pepper, thyme, salt, and water.
Stir to  loosen browned-on bits. In large bowl, combine bread cubes,
parsley,  and mixture from skillet. Toss until well mixed and all bread
has  been moistened. Cover, and set aside. When pork has roasted 2
hours,  remove from oven. Spoon bread mixture into center of crown.
With  serving spoon, drizzle some of pan drippings over stuffing.
Return to  oven and bake 30 to 45 minutes more or until meat
thermometer  inserted into thickest part of roast registers 155'F.
Remove from  oven and. allow pork to stand 5 to 10 minutes until meat
temperature  rises to 160'F. Allow pork to rest 10 to 15 minutes before
carving.  Transfer to serving plate; remove foil from bones. Decorate
rib bones  with paper booties or kumquats, if desired. To carve the
roast, use a  sharp carving knife and a two-pronged carving fork. Slice
down  between the ribs, removing one chop at a time. Spoon stuffing
onto  each serving.  Paper Booties: Cut desired number of 4-inch
squares from writing or  wrapping paper. One at a time, fold squares in
half gently without  creasing paper at fold. Make cuts 1/8 inch apart
through fold to  within 1/4 inch of cut edges. To attach to rib bones,
carefully wrap  uncut ends of paper strips around bones and secure with
tape.  Country Living Holidays/1994 Scanned & edited by Di Pahl & <gg>
File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 175
Calories From Fat: 21
Total Fat: 2.4g
Cholesterol: 0mg
Sodium: 56mg
Potassium: 83.8mg
Carbohydrates: 32.3g
Fiber: 1.4g
Sugar: <1g
Protein: 5.3g