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1
Make the stuffing: combine the cranberries and liqueur in a small saucepan; bring to a boil over med-high heat; remove from heat and set aside.
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2
Brown sausage in a big skillet; stirring to crumble; drain, reserving 2 tablespoons drippings in skillet; set sausage aside.
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3
Add celery and onion to reserved drippings; cook over med-high heat for 10 minutes, stirring constantly.
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4
Add in butter and the next 4 ingredients; cook/stir 3 minutes or until butter melts.
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5
Combine the cranberry mixture, sausage, stuffing mix with its seasoning packet, orange rind, and pecans in a big bowl; stir well to combine.
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6
Reserve 2 cups stuffing for the pork roast; spoon remainder into a lightly greased 13x9 inch baking dish; cover and bake in a preheated 350 oven for 20 minutes; uncover and bake 10 more minutes or until lightly browned.
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7
Make the roast: combine the first 3 ingredients; rub over all sides of the roast.
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8
Fold a piece of foil into an 8-inch square; place on a rack in a roasting pan.
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9
Place roast, bone ends up, on foil-lined rack.
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10
Bake in preheated 350 oven for 1 hour.
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11
Spoon the reserved 2 cups stuffing into center of roast; cover with a 12-inch square of foil and fold over tips of ribs.
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12
Bake at 350 for 1 1/2 hours or until a meat thermometer reads 160.
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13
Remove foil; let roast stand 15 minutes before slicing.
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14
Pour pan drippings into a skillet; add in butter and cook over medium heat until butter melts.
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15
Add in flour, whisking until smooth; cook, whisking constantly, until caramel colored.
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16
Stir in chicken broth and next 4 ingredients; cook, whisking constantly, until smooth and thickened; serve with roast.
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17
Garnish, if desired.
