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Crown Pork Roast with Apple-Cranberry Stuffing

For something different this holiday season, give your guests the royal treatment by serving this impressive pork roast. The fruity stuffing doubles as a side dish.—Donna Goutermont, Juneau, Alaska

14 ServingsPrep: 20 min. Bake: 2-1/4 hours + cooling

Ingredients

2 teaspoons salt
1 teaspoon pepper
1 teaspoon dried sage leaves
1 pork crown roast (14 ribs and about 9 pounds)
STUFFING:
1/2 cup butter, cubed
1 large onion, chopped
1 celery rib, chopped
2 medium apples, peeled and chopped
1/2 cup dried cranberries
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
8 cups soft whole grain bread crumbs
1/2 cup chicken broth

Directions

Combine the salt, pepper and sage. Place roast, rib ends up, in a
large shallow roasting pan; sprinkle with salt mixture. Cover rib
ends with foil. Bake, uncovered, at 350° for 1-1/2 hours.
For stuffing, melt butter in a large skillet. Add onion and celery;
saute until tender. Transfer to a large bowl; stir in the apples,

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Crown Pork Roast with Apple-Cranberry Stuffing (continued)

Directions (continued)

cranberries, thyme, salt and pepper. Add bread crumbs and toss to
coat. Stir in broth.
Carefully spoon stuffing into the center of roast. Bake 45-60 minutes
longer or until a meat thermometer reads 145°. Transfer to a warm
serving platter. Remove foil. Let roast stand for 15 minutes. Cut
between ribs to serve. Yield: 14 servings.

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.