Crown pork roast
I usually stuff mostly for presentation purposes. Do another pan with stuffing on the side. You can do unstuffed then upon presentation spoon stuffing from the pan into the center
Thanks. I wasnt sure. Can you share any good recipes
I too cook unstuffed so the pork will crisp on the outside and inside. Also, it cooks faster. The stuffing can be made a day ahead, reheat by steaming, and put in the middle at the last couple minutes under the broiler so the top crisps. Put the balance of stuffing in a serving dish - and crisp it too under the broiler so it looks delicious.Also, it's nice to "French" the bone ends, cover with a piece of foil when you see the desired look (so they done burn).