1 (10 lb.) crown roast pork
1 onion, thinly sliced
2 lg. cans sauerkraut, drained and washed (save juice)
1/3 c. brown sugar
2 cloves garlic
2 tbsp. salt
1 tbsp. pepper
Touch of ground nutmeg
1/2 c. water

Brush meat with juice of kraut. Rub garlic paste all over meat with pepper and nutmeg. Line bottom of pan with kraut, onions, 1/2 cup water and sugar. Place pork roast on rack on top and fill center 3/4 only with some stuffing.

Place in preheated oven 425 degrees for 15 minutes. Baste with liquid from bottom of pan. Reduce heat to 350 degrees, allowing 20 minutes per pound baking time. Continue to baste every 20 minutes.

STUFFING:

1 c. finely chopped onion
1/2 c. butter
2 tsp. salt
1 tsp. pepper
1 tsp. sage
1 celery rib, finely chopped
1 lg. tart apple, chopped
3 c. bread crumbs
1 lb. American pork sausage meat
1/2 c. chopped parsley
1/3 c. sherry

Cook onion, apple, celery until just tender. Add sausage meat, cook 3 minutes. Place all in a bowl, add rest of ingredients and toss well. Fill roast cavity 3/4 only. Bake the rest separately. Completely filling cavity when roast is done.

CHERRY GLAZE:

1 can dark sweet cherries, drained (save juice)
3 tbsp. butter
2 jars sweet and sour sauce
Cherry juice
1/2 c. black currant

Glaze pork with this glaze last 2 or 3 times of cooking. Pit cherries and place on poke bones for garnish. Serve extra sauce on side.