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1
Position pork atop 9- to 10-inch-diameter tart pan bottom.
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2
Transfer to large rimmed baking sheet.
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3
Brush pork with oil.
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4
Combine salt, sugar, thyme, sage and pepper in small bowl.
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5
Rub spice mixture over pork.
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6
Cover with plastic and refrigerate overnight.
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7
Position rack in bottom third of oven and preheat to 450F.
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8
Fill pork cavity with enough stuffing to mound in center.
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9
Cover tips of pork bones with foil.
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10
Roast pork 20 minutes.
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11
Reduce temperature to 325F.
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12
Continue roasting until thermometer inserted into center of pork meat registers 150F, about 1 hour 50 minutes.
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13
Remove foil from bones.
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14
Continue roasting until thermometer inserted into center of pork and stuffing registers 155F, about 15 minutes longer.
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15
Carefully transfer roast atop tart pan bottom to platter.
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16
Add 1 cup broth to baking sheet and scrape up browned bits from bottom of baking sheet.
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17
Pour juices into 2-cup glass measuring cup; freeze 15 minutes.
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18
Spoon fat off top of pan juices.
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19
Transfer pan juices to medium saucepan.
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20
Add remaining 1/2 cup beef broth and apple cider.
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21
Bring to boil.
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22
Dissolve cornstarch into applejack in small bowl; whisk into broth mixture.
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23
Boil until gravy thickens slightly, about 3 minutes.
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24
Season with salt and pepper.
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25
Transfer gravy to sauceboat.
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26
Carve roast between bones to separate chops.
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27
Serve with stuffing and gravy.
