STUFFED CROWN PORK ROAST  

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INGREDIENTS:  
7 pounds crown pork roast  
2 cups chopped cranberries  
1/2 cup white sugar  
1/2 cup butter  
2 onions, chopped  
2 cups chopped celery  
2 teaspoons salt  
1/4 teaspoon ground black pepper  
8 cups white bread cubes  
2 apple - peeled, cored, and chopped  
1/2 cup apple juice  
1 egg  
1 teaspoon poultry seasoning  


DIRECTIONS:  
1. Preheat oven to 375 degrees F.  
2. Season pork roast with salt and pepper to taste, then  
place on a rack in an open roasting pan, rib ends down.  
3. Bake at 375 degrees F for 2 hours.  
Roast will be only partially cooked.  
4. Meanwhile, in a medium bowl, combine cranberries and  
sugar and mix well; set aside. Melt butter or margarine  
in a large skillet over medium heat. Add onions and  
celery and saute until tender, about 10 minutes. Add  
cranberry mixture, 2 teaspoons salt, 1/4 teaspoon ground  
black pepper, bread cubes, apples, apple juice, egg and  
poultry seasoning. Toss well.  
5. After the two hours, remove roast from oven. Turn rib  
ends up and fill cavity with cranberry/apple stuffing.  
Insert meat thermometer between two ribs in the thickest  
part of the meat, making sure that end of thermometer  
does not touch any bone.  
6. Return stuffed roast to oven and continue roasting at  
375 degrees F for about 1 1/2 hours, or until internal  
temperature of meat reaches 175 degrees F. (Note: If  
stuffing becomes too brown, cover it with aluminum foil.)  
7. To Serve: Place roast on warm platter and let stand for  
15 minutes for easier carving. Slice between ribs to carve,  
and serve with stuffing.  


Yield: 6 to 8 servings.  
Category: Pork