Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
7 1/2 to 8 pound        pork crown roast (about 20 ribs)
2         teaspoons     salt
1         teaspoon      pepper
                        Mushroom Stuffing (See Stuffings)

Preparation:

1. Sprinkle pork roast with salt and pepper. Place pork, bone ends up, on rack in shallow roasting pan. Wrap bone ends in aluminum foil to prevent excessive browning. Insert meat thermometer so tip is in thickest part of meat and does not touch bone or rest on fat. Place a small heatproof bowl or crumpleed aluminim foil in crown to hold shape of roast evenly. Do not add water or cover. 2. Roast uncovered in 325 degree oven (preheating is not necessary) 2 1/2 to 3 hours 20 minutes or until thermometer reads 165 degrees. 3. While pork is roasting, prepare Mushroom Stuffing. One hour before pork is done, remove bowl and fill center of crown with stuffing. Cover stuffing with aluminum foil for first 30 minutes. 4. When pork is done, cover with tent of aluminum foil and let stand 15 to 20 minutes or until thermometer reads 170 degrees. (Temperature will continue to rise about 5 degrees and roast will be easier to carve.) To serve, spoon stuffing into bowl and cut roast between ribs.