- 1 (16-rib) crown pork roast, trimmed and tied (about 10 1/4 pounds)
- 3 teaspoons coarse-grained salt, divided
- 1 tablespoon pepper
- 2 cups reserved unbaked cranberry stuffing
- 2 tablespoons all-purpose flour
- 3/4 cup water
- Garnishes: fresh cranberries, fresh rosemary and thyme sprigs, fresh sage leaves
How to Make It
Rub 2 teaspoons salt and 1 tablespoon pepper evenly over all sides of pork roast. Place roast, rib ends down, in a 1-quart round soufflé or casserole dish. Place soufflé dish in an aluminum-foil lined roasting pan.
Bake at 325° for 2 1/2 hours. Remove from oven. Remove dish from pan; remove roast from dish, and invert. Place rib ends up on aluminum foil in roasting pan. Pour drippings from dish into roasting pan. Spoon 2 cups reserved unbaked cranberry stuffing into center of roast; cover with a 12-inch square of heavy-duty aluminum foil, and fold foil over tips of roast.
Bake 45 minutes to 1 hour more or until meat thermometer registers 155°. Remove foil, and let stand 15 minutes before slicing.
Pour pan drippings into a skillet, and cook over medium-high heat until mixture comes to a boil.
Stir together 2 tablespoons flour, remaining 1 teaspoon salt, and 3/4 cup water. Whisk into pan drippings; cook, whisking constantly, 5 minutes or until thickened. Serve with roast. Garnish, if desired.