Roast pork "Crown" with minced meat and brown bread

Ingredients:

Roast pork

• Crown of pork loin on the bone (3 - 3.5 kg)
• 5 tbsp Worcestershire sauce
• 1 sachet (46 g) dry marinade with the addition of green peppercorns
• 1 packet (46 g) of seasoning with zest, herbs and garlic

Filling of sausages and brown bread

• 4 raw hot Italian sausages for frying, remove the shells
• 1 packet for preparing mushroom and onion soup
• 450 g lightly salted chicken broth
• 1 (300 g) can of canned mushroom soup
• 1 teaspoon dried thyme
• 1 teaspoon dried marjoram
• 1/3 cup fresh parsley leaves, chopped
• 6 cups of sourdough brown bread croutons
• Salt and ground black pepper

Preparation:

1. Preheat oven to 170°C.
   
   Make a pork loin roast:
   
   In a shallow baking dish, combine the Worcestershire sauce, dry rub, and seasoning. Place the crown of ribs in the dish, trimmed bone-side up. Wrap the ends of the bones in foil to prevent burning. Using a pastry brush or spoon, apply the mixture to the entire surface of the meat.
   
   Place the pan in the oven and bake for 20-25 minutes for every 0.5 kg of meat, approximately 2.5 – 3.5 hours.
2. Sourdough bread filling:
   
   In a large saucepan, brown the sausage meat for 5 minutes. Add the onion-mushroom soup mixture, chicken broth, and mushroom soup. Stir in the thyme, marjoram, parsley, and croutons. Season with salt and pepper.
3. Remove the crown from the oven 45 minutes before the end of cooking. Fill the cavity with the bread filling, baking the remaining filling separately. Return the roast to the oven and cook for the remaining 45 minutes. Transfer the crown to a serving platter and remove the foil.