Crown pork roast
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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).
When life gives you lemons.
My Summer Lemonade Stand
My Mother's Persian Zucchini Stew
Go On, Spread Out
The Yellowest Yellow Cake
Your #1 Loves