Stuffed Crown Roast of Pork with Old-Fashioned Liver Stuffing

This is another Old World delicacy still being served in Ukraine today. Only the most dramatic cut of meat, a crown roast of pork, could transform an everyday meal into an elaborate banquet. The substantial liver stuffing I have chosen is my adaptation of an Old World classic that supports the lavishness of this recipe. The stuffing is equally good paired with thick-cut pork chops, a boneless rolled breast of veal, or a pocketed shoulder of lamb.