1 (6 lb.) crown pork roast, 14 to 16 ribs
1 lb. ground pork
4 garlic cloves, cut in half
1 lg. Golden Delicious apple, coarsely chopped
1/2 c. chopped celery
1/2 c. chopped onion
1/2 c. butter
1 (8 oz.) pkg. herb-seasoned stuffing mix
1/4 c. chopped pecans
1 tsp. grated orange peel
1 c. water

Preheat oven to 325 degrees. Place crown roast, rib ends down, on rack in roasting pan. Insert 1/2 garlic clove in every other bone. Do not add water or cover. Roast in slow oven for 2 hours. Remove from oven. Turn roast over so that rib ends are up. Insert meat thermometer so the bulb is centered in the thickest part of the roast. Make certain it does not rest in fat or on a bone.

In a saucepan, cook apple, celery, and onion in butter for 2 to 3 minutes. Stir in stuffing mix, pecans, and orange peel; add water and toss lightly to combine; add ground pork and mix well. Fill cavity of roast with stuffing and continue roasting until temperature reaches 165 degrees. Cover roast with foil tent and allow to rest at room temperature for 15 to 20 minutes. Carve between ribs. Serves 6.