Crown Pork Roast With Cranberry Stuffing

1. 1

   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 325u00b0 for 30 to 35 minutes or until thoroughly heated.

2. 2

   TO MAKE ROAST: Preheat oven to 325u00b0F 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.

3. 3

   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 155u00b0.

4. 4

   Remove from oven and begin making the gravy and allow the roast to stand before slicing.

5. 5

   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.

* Per serving · 4 servings · Values may vary.

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