Ingredients
- 16 rib crown roast of pork (about 7-8 lbs)
- 1 tbsp olive oil
- Mom Mom Spice Original
- Stuffing:
- 1lb sweet Italian sausage
- ½ cup water
- 2 tbsp olive oil
- 4 cups finely chopped onion
- 2 cups finely chopped carrots 2 cups finely chopped celery
- 2 garlic cloves crushed
- 7 medium potatoes (about 2 lbs any variety, peeled and diced) 1 ¼ tsp Mom Mom Spice Original
Instructions
Preheat oven to 450°. Brush roast with oil and sprinkle Mom Mom Spice Original. Wrap bones with foil to prevent burning. Insert meat thermometer into center of loin being careful not to touch bone. Place in shallow roasting pan. Roast for 15 minutes, reduce temp to 325° and roast 1 ½ hours longer. Remove roast from oven. Fill center with stuffing, mounding it slightly. Wrap leftover stuffing in foil and bake with roast. Roast for 45 minutes to 1 hour more until meat thermometer reaches 170°. Transfer roast to serving platter.
Stuffing
Cut sausage in 1/2 , remove casing. In a heavy skillet cook sausage with water breaking it up with a wooden spoon until water is evaporated and sausage is brown. Remove with slotted spoon and drain on paper towels. Chop into fine pieces. Add oil to dripping in skillet. Saute onions, carrots, celery, and garlic until carrots are tender. In a medium sauce pan over high heat boil the potatoes in water until tender. Drain. In large bowl combine the sausage, vegetables, and potatoes, add Mom Mom Spice Original. Mix together well.
