Cornbread Stuffed Crown Roast of Pork Recipe - Paula Deen

Ingredients

• 3 tablespoons Olive oil
• 4 cloves chopped garlic
• 2 tablespoons chopped fresh sage
• 1 1/2 teaspoons salt, plus more for stuffing
• 1 teaspoon pepper, plus more for stuffing
• 1 5-pound crown of pork, rib ends frenched
• 4 tablespoons Butter
• 1 large seeded and diced green bell pepper
• 1 diced medium white onion
• 1 diced stalk celery
• 1 minced garlic clove
• 6 cups crumbled cornbread
• 2 lightly beaten eggs
• 2 cups chicken broth
• 2 tablespoons fresh chopped rosemary
• 2 tablespoons Chopped fresh cilantro
• 1 teaspoon hot sauce (recommended Paula Deen's Hot Sauce)