Crown Roast of Pork with Sausage Stuffing

My dad likes to make a big roast for the holidays, and crown roast of pork is one of his specialties. It is an impressive roast, made from two pork loins tied together in a large round. Be sure to order it ahead from your butcher. The open center of a crown roast is perfect for a stuffing, and we usually use our Scognamillo Italian Sausage and Bacon Stuffing on page 166. For a lighter alternative, you can fill the center with sautéed seasonal vegetables or even a big batch of Christmas Escarole on page 169.

Ingredients:
One 8 1/2 - pound crown roast of pork, with 12-14 ribs
2 tablespoons olive oils, plus more for the baking dish
2 teaspoons finely chopped fresh sage
2 teaspoons finely chopped rosemary
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Scognamillo Italian Sausage and Bacon stuffing page 166
1/2 cup dry white wine
2 recipes Quick Brown Sauce page 56 bout 3 1/2 cups

1. Preheat the oven to 450°F. Lightly oil a 9 by 13-inch baking dish.

2. Place the roast in a roasting pan just large enough to hold it comfortably. I n a small bowl, combine the sage, rosemary, salt, and pepper. Brush the roast with the oil, then season all over with the herb mixture. Le the roast stand at room temperature for 30 minutes.

3. Loosely fill the center of the roast with some of the scuffing. Transfer the remaining stuffing to the oiled baking dish, cover with aluminum foil, and refrigerate. Cover the exposed scuffing in the roast with foil. Cover each of the bone tips with a small piece of foil.

4. Bake the roast fo r 10 minutes. Reduce the oven temperature co 325°F. Cook until a meat thermometer inserted in the thickest part of the roast, without couching a bone, reads 145°F, about 2 hours. During the last 15 minutes of roasting time, remove the foil from the scuffing and bone tips so they will brown. Using a wide spatula (or a rimless baking sheet or even the fl at bottom of a cart pan), transfer the roast co a warmed serving platter. Tent with aluminum foil and let stand for 20 minutes before carving.

5. Increase the oven temperature to 425°F. Bake the reserved stuffing until heated through, about 20 minutes.