Show A P M gom of holiday TWO 0 10 77 A of tile year 10 ild crown roast N reaby fox tile thanksgiving tile boric join roast is creased in white ruffles and escorts sin apple herb Stuff lux 0 the th pork park crown roast is I 1 often a forgotten meat ta be cause comae it must be prepared on ol request by your meat re tatter reba St agga kneat expert suggests serving the th pork crown roast during the thanksgiving season your meat retailer will 1 I fashion the pork crown roast from two 7 rib center cut loins rave have the ends end of the bones 0 u e a trenched this will give you a chance to decorate the roast with paper trilla frills either cither an tipple apple herb or chestnut stuffing would bo be an excel lent choice to fill 1111 the center of tam th roast for the carnish simply use a few spiced koars on the platter UIA adleat cut before roasting the tao pork crown season leaon the meat with salt aalt and pepper then place the crown roast rib ends end down dow illIon on a rack in iii sin an open roasting pan ivan do not add water and do not cover in a moderate oven 11 F r or I 1 hour bour then remove the roast from the oven and invert it 96 0 o the rib ends end are up now la Is the time to add the stuffing then insert a roast meat thermometer into the thickest part of the roast ad being careful that it rest in tat or on bone continue roasting in a moderate oven until the thermometer register 1850 F allow about 40 minutes per pound for or roasting |