Crown Pork Roast With Cranberry Stuffing

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For an elegant holiday presentation or fancy dinner party, this standing rib roast is the schizzle! Asking your butcher to prepare a crown pork roast for you makes this easy.

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Steps

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To make stuffing: melt 1 / 4 cup butter in a large dutch oven over medium heat.

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Add celery and onion , and saut 5 minutes or until tender.

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Stir in stuffing mix and remaining ingredients , stirring just until mix- hire is moistened.

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Remove 2 cups unbaked stuffing , and reserve to stuff in pork roast.

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Spoon remainder into a lightly greased baking dish.

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Bake the remainder covered , at 325 for 30 to 35 minutes or until thoroughly heated.

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To make roast: preheat oven to 325f rub salt and pepper evenly over all sides of crown pork roast.

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Place roast into a 1 quart round souffl or bundt pan.

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Place sprigs and sage leaves over top.

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Place dish onto a roasting pan.

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Bake for 2 hours.

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Remove roast from oven.

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Using a baster , remove the juice and drippings and place them into a medium saucepan to make the gravy later.

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Spoon 2 cups reserved unbaked cranberry stuffing into center of roast.

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Cover the stuffing and rib.

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Bake roast for an additional 45 minutes to 1 hour or until meat therm.

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Ingredients

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butter, celery, onion, cornbread stuffing mix, chicken broth, whole berry cranberry sauce, pecans, pork crown roast, salt, black pepper, fresh thyme, fresh rosemary, fresh sage, all-purpose flour, milk, fresh cranberries