Serves 6 to 8

1 6-8 lb [3-4 kg] crown pork roast
6 tbsp [90 m!_] unsalted butter
1/2 cup [125 mL] onion, chopped
1/2 cup [125 mL] celery, chopped incl. leaves
2 gala apples, peeled and chopped
1/4 cup [60 mL] sugar
1/4 tsp [2 mL] nutmeg
1/2 tsp [3 mL] each salt and pepper
1/4 tsp [2 mL] each dried sage and thyme
1 pkg croutons
14 cup [60 mL] fresh parsley
squirt of honey
pinch of cinnamon

Sauté onion and celery in butter, stirring occasionally until soft. Add apples, sugar, spices, and herbs (except parsley); stir, cover and cook on low heat approximately 15 minutes. Stir in croutons, parsley, and honey, then let sit. Sprinkle roast with salt and pepper (rub with honey optional). Fill cavity with stuffing, sprinkle cinnamon on top, then cover with foil and bake at 350 °F [175°C] for 2 hours. Remove foil and continue baking until the thermometer reads 160 °F [75°C]. Place on carving board, cover loosely with foil and let stand for 20 minutes before plating and serving.