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Stuffed Crown Roast of Pork

1 pork loin crown roast (5 to 6 pounds, about 10 ribs)
1/2 teaspoon seasoned salt
MUSHROOM STUFFING:
1 cup sliced fresh mushrooms
1/2 cup diced celery
1/4 cup butter or margarine
3 cups day-old cubed bread
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup apricot preserves
1 cup whole fresh cranberries, optional

Place roast, rib ends up, in a shallow roasting pan; sprinkle with

Printed from tasteofhome.com Sep 7, 2008

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Stuffed Crown Roast of Pork cont.

seasoned salt. Cover rib ends with foil. Bake, uncovered, at 325°
for 1-1/2 hours. Meanwhile, saute mushrooms and celery in butter
until tender. Stir in bread cubes, salt and pepper. Spoon into the
center of the roast. Brush sides of roast with preserves. Bake 1 hour
longer or until a meat thermometer inserted into meat between ribs
reads 160°; remove foil. If desired, thread cranberries on a
20-in. piece of thin string or thread. Transfer roast to a serving
platter. Loop the cranberry string in and out of the rib ends.

Yield: 8 servings.