This is going to be my new Christmas tradition. LOVED this, it was so beautiful, easy, and delicious. I had never even seen a crown roast until I was flipping through an old Martha Stewart magazine from last Christmas. Her recipe involved 500 or so ingredients, so I came here to see if I could find something a bit easier. I ordered the roast about 4 days before Christmas. There are only two changes I would suggest for this recipe: 1.) Preheat the oven to 450, then put in the roast and immediately lower it to 325 as the recipe calls for. This was what Martha's recipe called for, and it browned the outside beautifully. It's a good thing. 2.) Make about 10 times as much stuffing as the recipe calls for, and bake it in a dish next to the pork. Because the stuffing is just buttery, delicious awesomeness, and you only get about a tablespoon per guest. I had nine people and they were literally fighting over it. Thanks for the recipe!!

The stuffing was excellent. The only change I made was to omit the mushrooms. The Crown Roast provides an excellent presentation. My only complaint was that the roast was a little dry but it was still tasty. I will use a meat thermometer the next time and that may solve the dryness problem.