Ingredients
3 tablespoons canola oil, divided1 pork crown roast (16 ribs and about 8 pounds)1-1/4 pounds bulk Italian sausage3 cups finely chopped onions2 cups finely chopped carrots2 cups finely chopped celery2 garlic cloves, minced4 cups diced cooked peeled potatoes1/3 cup minced fresh parsley1 teaspoon fennel seed, crushed1 teaspoon salt1/8 teaspoon pepperDecorative foil or paper frills, optional
Preparation
Rub 1 tablespoon oil over entire roast; place on a rack in a shallow roasting pan. Cover rib ends with aluminum foil. Bake, uncovered, at 325° for 1-3/4 hours.
For stuffing, in a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. In the same skillet, saute the onions, carrots, celery and garlic in remaining oil until tender. Stir in the potatoes, parsley, fennel, salt, pepper and reserved sausage. Carefully spoon into center or roast.
Bake 1 hour longer or until a thermometer reads 160° and meat juices run clear. Replace foil with decorative frills if desired. Remove stuffing to a serving bowl; slice roast between ribs.
