Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    crown roast of pork
     1/2  cup           butter
                        ***for stuffing***
   1      cup           chopped onions
   1                    red apple sliced
   1      cup           chopped celery
   2      cups          French bread -- cubed
     1/2  cup           chopped red bell pepper
                        salt and pepper to taste
     1/2  cup           chopped yellow bell pepper
                        Louisiana gold pepper sauce to taste
     1/4                diced garlic
     1/2  cup           Louisiana cane syrup
     1/4  cup           diced andouille sausage
   1      pinch         thyme
   1                    green apple sliced
   1      pinch         basil

Preparation:

Preheat oven to 375F. In a ten inch sauté pan melt butter over medium high heat. Add onions, celery, bell peppers, garlic and Andouille. Sauté vegetables until wilted, approximately three to five minutes. Add apples and bread crumbs and blend mixture well. Tie roast together using thread to form a crown and secure with skewers. Season with salt, pepper, thyme and basil. Spoon stuffing mixture into the center of roast. Cover roast completely with aluminum foil and bake for 1 hour. Remove foil and allow to brown. Source: Chef John Folse