Crown Roast of Pork

[Jamie6.5]

Rick49 one was very juicy and the other was dryer: both delicious. Next time I will trim fat from the inside of the roast and with the increased room add more stuffing to the center. The trimmed fat I will chop and add to the stuffing in the pan prior to baking.

Brown/crisp that diced up fat just a little to render some of the fat off before you add it to the stuffing.

I add it to German style stuffing along with extra onions and some diced apple for stuffed pork chops, and pheasant too.
YUM!