Pork Crown Roast With Cran Apple Stuffing
Meanwhile, in small bowl mix well, cranberries and sugar; set aside. In Dutch oven over medium heat in hot butter, cook onions and celery until tender about 10 minutes. Into celery mixture, stir reserved cranberries, 2 teaspoons salt, 1/4 teaspoon pepper, bread cubes, and remaining ingredients; toss until well mixed.
Remove roast from oven; invert roast so ribs are up. Fill cavity of roast with stuffing. Insert meat thermometer between 2 ribs into center of meat, being careful not to touch bone. Return meat to oven and continue roasting about 1 1/2 hours or until meat thermometer reaches 170 degrees. (If stuffing becomes too brown, cover it with foil - also tips of bones with foil.)