Great special occasion meal, looks elegant but is really easy.

Ingredients:

1 Five to six pound pork loin crown roast-- Order from meat department or butcher well ahead of time
½ t. seasoned salt

MUSHROOM STUFFING

1 c. sliced fresh mushrooms
½ c. diced celery
¼ c. butter or margarine
3 c. day old bread cubes
¼ t. salt
¼ t. pepper
1/3 c. apricot preserves or apple jelly
1 c. whole fresh cranberries, optional

Directions:

Place roast, rib ends up, in a shallow roasting pan; sprinkle with seasoned salt. Cover rib ends with foil to prevent excessive browning. Bake uncovered at 325 degrees for 1 ½ hrs. To keep shape while baking, place an oven-proof bowl inside the crown. Meanwhile saute mushrooms and celery in butter until tender. Stir in bread cubes, salt and pepper. One hour before meat is done, remove bowl and spoon stuffing into the center of the roast. Cover just the stuffing with aluminum foil. Brush sides of roast with preserves or jelly. Bake 30 minutes longer, remove the foil and return to oven for another 30 minutes, or until a meat thermometer inserted into meat between ribs (not resting on bone) reads 170 degrees. Remove foil from rib ends. If desired, thread cranberries on a thin string or thread and weave them in and out of the the rib ends for decorative touch.

otes: Use 6-8 pound crown if more servings are desired. This would serve 12. Adjust baking time accordingly. Rule of thumb is to roast the meat 30 to 35 minutes per pound.

Stuffing recipe is suggested only, any favorite stuffing will work as well.

For decoration when serving, paper frills may be bought and put on rib ends instead of using cranberry chain. Also small crabapples may be impaled on the rib ends instead of using the cranberries or paper frills.