Lunch: Crown Roast of Pork with Apple Raisin Stuffing Recipe

Ingredients

1 pork crown roast (16 ribs and about 10 pounds)
2 garlic cloves, slivered
2 tablespoons olive oil
Salt and pepper to taste
2 cups apple juice or cider

Instructions

Cut slits in the bottom of each rib; insert garlic slivers. Rub oil over entire roast; sprinkle with salt and pepper. Place in a shallow roasting pan. Cover rib ends with foil. Pour apple juice into pan. Bake, uncovered, at 350 ° for 1 hour, basting occasionally.
Meanwhile, for stuffing, place the raisins in a small bowl; pour boiling water over raisins. Let stand for 2 minutes; drain and set aside. In a large skillet, saute the onion, celery and garlic in butter until tender. Add the bread crumbs, apples, parsley, salt, paprika and raisins; mix well.
Carefully spoon stuffing into center of roast. Bake 1 to 1-1/2 hours longer or until a meat thermometer reads 160°. Let stand for 10 minutes. Remove foil and stuffing. Cut pork between the ribs.

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