Crown Pork Roast With Cranberry Stuffing - cooking recipe

Ingredients

Cranberry Stuffing
2 tablespoons butter
1/2 cup celery, chopped
1/2 cup onion, chopped
8 ounces cornbread stuffing mix (Pepperidge Farm Corn Bread Stuffing)
1 cup chicken broth
2 cups whole berry cranberry sauce
1 cup pecans, chopped
Roast
10 lbs pork crown roast, 12 rib (trimmed and tied)
2 teaspoons salt
1 tablespoon black pepper
1 sprig fresh thyme
1 sprig fresh rosemary
4 leaves fresh sage
GRAVY
3 tablespoons all-purpose flour
1 cup milk
1 teaspoon salt, to taste
1/4 teaspoon black pepper, to taste
Garnishes
fresh cranberries
fresh rosemary
fresh thyme

Preparation

TO MAKE STUFFING: Melt 1/4 cup butter in a large Dutch oven over medium heat. Add celery and onion, and saute 5 minutes or until tender. Stir in stuffing mix and remaining ingredients, stirring just until mix- hire is moistened. Remove 2 cups unbaked stuffing, and reserve to stuff in pork roast. Spoon remainder into a lightly greased baking dish. Bake the remainder covered, at 325\u00b0 for 30 to 35 minutes or until thoroughly heated.
TO MAKE ROAST: Preheat oven to 325\u00b0F Rub salt and pepper evenly over all sides of crown pork roast. Place roast (rib tips up) into a 1 quart round souffle or bundt pan. Place sprigs and sage leaves over top. Place dish onto a roasting pan. Bake for 21/2 hours.
Remove roast from oven. Using a baster, remove the juice and drippings and place them into a medium saucepan to make the gravy later. Spoon 2 cups reserved unbaked cranberry stuffing into center of roast; cover the stuffing and rib tips with a small piece of heavy-duty aluminum foil. Bake roast for an additional 45 minutes to 1 hour or until meat thermometer registers 155\u00b0.
Remove from oven and begin making the gravy and allow the roast to stand before slicing.
MAKE THE GRAVY: Heat the juice, drippings, flour and milk over medium heat, whisking constantly to get a smooth consistancy and thicken, about 5 minutes or until thickened to your liking.