CROWN ROAST OF PORK

CROWN ROAST OF PORK
6 lb. pork crown roast 1/4 c. butter 1 (12 oz.) pkg. fresh mushrooms, sliced 1/2 c. thinly sliced celery 1/2 c. water 1 pkg. (8 oz.) corn bread stuffing mix 1 c. coarsely chopped apple 1/8 tsp. ground allspice 1/3 c. apricot preserves, melted 1. Place roast in pan bone points up. Cover bone tips with small pieces of foil. Insert meat thermometer into thickest part of meat not touching bone. Roast at 325 degrees for 1 1/2 hours.2. In 10 inch skillet over medium heat in hot butter cook mushrooms and celery until tender, stirring occasionally. Stir in water; heat to boiling. 3. In large bowl combine stuffing; mix apple and allspice. Pour mushroom mixture over stuffing. Toss to mix well. Spoon mixture into center of roast, mounding high. Cover stuffing with foil. Roast 1 hour more. Remove foil from stuffing. 4. Brush some of the melted preserves over roast. Roast 30 minutes more or until internal temperature of roast is 170 degrees, brushing often with preserves. 5. Let roast stand 15 minutes for easier carving. Remove foil from bone tips before serving. cooks.com