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Crown Pork Roast with Apple-Walnut Stuffing

• 7 lb crown pork roast (12 rib)
• salt & pepper to taste

• 1/3 cup butter or margarine
• 1 large onion -- finely chopped
• 2 celery stalks -- fine chopped
• 1 cup red cooking apple -- chopped
• 1 cup green cooking apple -- chopped
• 2 cup white bread cubes -- toasted
• 1 cup walnuts -- chopped
• 2 tb dried whole leaf sage
• 1/2 ts dried rosemary
• 1/2 ts dried thyme
• 1 lg egg -- beaten
• 1/2 cup milk
• 1/2 ts salt
• 1/4 ts pepper

Instructions:

ROAST: Make sure roast is well trimmed; season with salt and pepper. Fold a piece of aluminum foil into an 8-inch square; place on rack in roasting pan. Place roast, bone ends up, on foil-lined rack. Bake at 325° for 1 hour. Cut a piece of foil long enough to fit around ribs. Wrap foil around ribs and fold over tips of ribs. Spoon stuffing into center of roast; cover with additional foil. Insert meat thermometer into roast without touching fat or bone. Bake at 325° for 1-1/2 hours or until meat thermometer reaches 160°. Remove foil from roast; let stand 15 minutes before serving.

STUFFING: Melt butter in a small skillet over medium-high heat; add onion and celery and cook, stirring constantly, until tender. Combine apples, bread cubes, walnuts and seasonings in a large bowl; stir in vegetable mixture, egg and remaining ingredients.
Note: To bake stuffing separately, spoon into a lightly greased 11x7-inch baking dish. Bake at 350° for 30 minutes.
Southern Living, Fall 1995, as posted to a cooking forum.