Ingredients

• 5  tablespoon Worcestershire sauce, Lea&Perrins
• 1  packet green peppercorn marinade mix
• 1  packet zesty herb and garlic seasoning mix
• 1  7- to 8-pound pork crown roast
• 4  hot Italian sausages, casings removed
• 1  packet (0.9-ounce) onion mushroom soup mix, Lipton
• 1  can (16-ounce) fat-free, low-sodium chicken broth, Swanson
• 1  can (10-ounce) condensed golden mushroom soup, Campbell's
• 6  cups sourdough croutons
• 1/3  cup fresh Italian parsley leaves, chopped
• 1  teaspoon dried thyme, McCormick
• 1  teaspoon dried marjoram, McCormick
•   Salt and pepper to taste

Directions

1. Preheat the oven to 325 degree F.

2. For crown roast, in a shallow roasting pan, combine the Worcestershire sauce, green peppercorn marinade mix, and herb seasoning mix. Place the crown roast in pan, bone ends up. Wrap the bone ends with aluminum foil to prevent them from browning too quickly. Using a pastry brush or spoon, coat the entire meat surface with the sauce mixture. Transfer the pan to the oven and roast, uncovered, for 20 to 25 minutes per pound of meat, about 2-1/2 to 3-1/2 hours.

3. For sourdough dressing, in a large nonstick skillet over medium heat, brown the sausages. Add the onion mixture soup mix, vegetable broth, and golden mushroom soup. Stir in croutons, parsley, thyme, and marjoram. Season with salt and pepper.

4. Remove the roast from the oven about 45 minutes before it is done. Fill the cavity with the sourdough dressing. Return the roast to the oven and cook for the remaining 45 minutes. Transfer the crown roast to a platter and replace the foil with paper frills.

Note: The extra stuffing can be baked separately.