Kalakaua Royal Crown Pork Roast - cooking recipe

Ingredients

1 (8 lb) pork crown roast (14 to 16 ribs)
salt and black pepper, to taste
1 1/2 tablespoons lemon juice
2 tablespoons parsley, chopped
1 garlic clove, minced
1 tablespoon olive oil
1 teaspoon fresh basil, chopped
2 tablespoons onions, minced
MACADAMIA NUT DRESSING
1/2 cup butter
1/4 cup onion, chopped
1/2 cup celery, chopped
1 garlic clove, minced
4 cups breadcrumbs
1 egg, well beaten
1 tablespoon sherry wine or 1 tablespoon red wine
1/4 tablespoon fresh sage, chopped
1/4 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup macadamia nuts, chopped
3/4 cup chicken broth

Preparation

Season meat with salt and pepper. Combine lemon juice, parsley, garlic, oil, basil and onion. Make slits on inside of roast and fill with marinade. Rub roast with remaining marinade.
Use aluminum foil to cover tips of the ribs and place a large aluminum foil ball in the cavity of the roast to help keep its shape and allow to the roast to cook faster.
Allow 2 hours marinade time in refrigerator and 30 minutes of counter time to allow roast to return to room temperature before you start to cook it.
During the 30 minutes of counter time wait or can be made 1 day ahead (cover and chill), start the dressing by melting the butter and sauteing the onions and celery. When onion is translucent, take the saute mixture and mix with the remaining ingredients. Butter 13x9x2-inch baking dish. Transfer stuffing to prepared dish. Cover with foil.
Preheat oven to 350\u00b0F General cooking time is 1 1/4 hours to 1 3/4 hours for an 8 lb roast but it is recommended that you use a meat thermometer. When the internal temperature reaches 140\u00b0 to 145\u00b0 the roast can be removed from the oven.
Add the stuffing to oven about 20 minutes after you start the roast cooking. Bake 45 minutes. Uncover and bake until golden brown on top, about 10 minutes longer.
Allow the roast to rest on the counter for 10-15 minutes before serving. Allow one to two ribs per serving.