Prepare the stuffing. Let come to room temperature before stuffing. Preheat oven to 375°F. Place the crown pork roast in a roasting pan. In a small bowl add the olive oil,seasonings and herbs. Mix till combined. Salt and pepper the inside and outside of the roast. Take the rub and smear the roast. Stuff the roast to the top of the bones. Take tin foil and tent all of the bones. Take a piece of tin foil and cover the stuffing. Cover the whole roast with foil and roast for 30 minutes a pound. One hour before done remove the foil from the roast and stuffing, leaving the bones alone. Place on a board and let rest for 20 minutes before carving. Enjoy with the stuffing and a vegetable. Bon Appetit.

In a pot saute, carrots, onion and celery in a little olive oil for 5 minutes. Add the mushrooms and the garlic. cook for a few minutes. add the salt and pepper. Add the matzoh farfel, the chicken stock and wine. Add the poultry seasoning and oregano. Check for seasoning. allow to come to room temperature before stuffing. Place the rest of the stuffing in an oiled dish and bake for 45 minutes. Enjoy with the crown pork roast. Bon Appetit.