Place pork crown roast on a rack in a large baking pan. Sprinkle 1 teaspoon salt and 1/2 teaspoon pepper over surface. For stuffing, heat a large skillet over medium-high heat. Add olive oil, swirling to coat pan. Add onion, red pepper, and celery and sauté for 2 to 3 minutes, or until vegetables are tender-crisp, stirring occasionally. Add portobello mushrooms and sauté for 1 to 2 minutes, or until tender, stirring occasionally. Add chicken broth, sage, 1/2 teaspoon salt, and 1/4 teaspoon pepper and remove from heat (this will help infuse the flavor of the vegetables and herbs into the chicken broth). Place all the cubed Mrs Baird's Honey 7-Grain Recipe Bread into a bowl, and pour the vegetable/liquid mixture on top, stirring to coat. Let mixture cool 10 minutes (you may put this in the refrigerator to help cool quicker.) Add eggs to the stuffing, stirring to combine ingredients. Place approximately half of this mixture in the middle of the crown roast and place a small circle-sized piece of aluminum foil to cover the stuffing. Place the remaining stuffing in a 1 quart casserole dish, cover and refrigerate. Cover rib bones of pork roast with aluminum foil (so they won't burn) and bake roast, uncovered, for 2 to 2 1/2 hours (internal temperature of pork should be around 145° to 150° F at this point. Next remove the foil covering the rib bones and the stuffing and bake an additional 30 minutes, or until the internal temperature of the pork reaches 160° F (stuffing temperature should also be 160° F---see notes below for thermometer recommendations). Also, at this time, place the casserole dish containing the extra stuffing in the oven and bake 30 minutes along with the roast until stuffing is golden brown on top, and warmed throughout. Remove roast from oven, cover with foil and rest 15 minutes before carving. Carefully place crown roast on a serving platter (It is advised to have someone to assist with this---place a spatula under the middle of the roast to help hold the stuffing in, then have someone hold the platter nearby and/or help you lift the roast onto the platter). To serve, spoon the stuffing from the center onto serving plates, then slice in-between the ribs and place a pork chop with a rib on the stuffing.
The glorious Pork Crown Roast is made from the rib section of the pork loin. They are more commonly readily available around the winter holiday time, but if ordered ahead, you can enjoy this roast any time of the year. Plan ahead and order an 8 to 10 pound Crown Roast of Pork from your meat service counter at your grocery store. It is worth the planning, as they will trim the rib bones, shape the roast, tie it and often times, supply you with the paper frills that decorate the roast after it comes out of the oven. Decorative paper frills can also be purchased at a gourmet shop. All you have to do is season the roast, make this incredible stuffing and your main dish is ready---easy as that! This is a real show-stopper.
Thermometer suggestions: Use an “oven-roasting” thermometer, inserted in the thickest part of the pork (not touching the bone), so you can monitor the temperature without having to open the oven. Or you may use an instant read thermometer, which is inserted in the thickest part of the pork and will instantly read the temperature---you do not leave this in while it bakes, or the plastic on this particular style of thermometer will melt.