Rice-stuffed Crown Roast of Pork

Description
Makes 8 to 10 servings.

Ingredients

 * Pork Roast:
 * 7-pound pork crown roast
 * salt and ground black pepper
 * Rice Stuffing:
 * 1 cup chopped celery
 * 1/2 cup chopped onion
 * 1/4 cup butter or margarine
 * 4 cups cooked rice (cooked in equal amounts of apple juice and water)
 * 2 cups diced unpeeled apples
 * 1/2 cup chopped pecans
 * 1/2 cup seedless golden raisins
 * 1 teaspoon salt
 * 1 teaspoon poultry seasoning

Directions

 * 1) Place meat in shallow roasting pan, rib bones up. Season with salt and pepper. Wrap tips of bones in foil to prevent excess browning.
 * 2) Insert meat thermometer so ball reaches center of thickest part but does not rest in fat or on bone. Do not add water or cover.
 * 3) Roast on lowest oven rack at 325 degrees for 2 hours.
 * 4) Meanwhile, cook celery and onion in butter until tender in large skillet over medium heat. Remove from heat; stir in rice, apples, pecans, raisins, salt and poultry seasoning.
 * 5) Fill center of roast with stuffing. Bake remaining stuffing, if any, in covered baking dish. Cover stuffing with foil and roast 1-1/2 to 2 hours longer, until meat thermometer registers 170 degrees.
 * 6) To serve, remove foil and strings (if any); cover bone ends with paper frills. Let meat stand about 15 minutes.