MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crown Roast of Pork with Grain-Mustard Jus
 Categories: Pork, Sausage, Stuffing
      Yield: 10 Servings
 
      8 lb Crown roast of pork (20
           -chops) prepared from
           -2 center rib roasts, tied to
           -form a circle
           Salt & pepper
      2 tb Butter
      1 md Onion; diced
  1 1/2 lb Italian hot sausage meat
      1 c  Bread crumbs
      4 tb Italian parsley; chopped
      4 tb Fennel seeds
      5 tb Orange zest; grated
  1 1/2 tb Kosher salt
      2 tb Cracked black pepper
      3 cl Garlic; minced
 
  Place the roast, bone end up, in a large roasting pan. Season with
  salt and pepper, then set aside.
  
  In a small skillet, melt the butter and add onion. Wilt 3 minutes.
  Combine in a large mixing bowl with sausage meat, bread crumbs,
  and parsley.
  
  Pack 1/4 of the sausage mixture around the base of the roast and
  the remaining into the center.
  
  Oven at 375 F.
  
  Combine remaining ingredients; spread  around the top of stuffing
  inside the roast and over the interior of the chops. Cover the tip
  of each bone with foil, and cover the sausage at the base of the
  roast with a band of foil.
  
  Roast 2-1/2 hours. Once the crust browns, cover it with foil for
  remainder of baking time. Remove from oven, and allow to rest for
  10 minutes. Place on platter. Serve two chops per person, with
  stuffing and jus.
  
  Recipe by Melissa Kelley, NY Times 12/17/97
  
  From: Michael Loo
  Date: 18 Dec 97
 
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