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Ingredients

Stuffing:

• 1 tablespoon olive oil
• 3 onions, chopped
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground allspice
• 1 14- to16-ounce package of cornbread stuffing mix
• 1 cup pecans, chopped
• 3 apples (such as braeburn), cored, not peeled and chopped
• 1/2-cup fresh cranberries, chopped

Crown Roast:

• 1 12 to16 rib crown pork roast
• 2 teaspoons salt
• 1 teaspoon ground black pepper

Sauce:

• 1 cup chicken broth
• 1/4-cup port
• 1 tablespoon butter
  

Cooking Instructions

Stuffing:

1. In large skillet over medium heat heat oil until shimmers. Add onions and cook about 6 minutes, stirring occasionally, or until translucent. Remove from heat and stir in cinnamon, pepper, and allspice to combine.
2. In large bowl combine onions, stuffing mix pecans, apples, and cranberries.

Pork Roast:

1. Heat oven to 350 degrees F. Sprinkle roast inside and out with salt and pepper. Add stuffing to inside cavity; do not pack it.
2. Cook for about 2 hours 20 minutes, or until a thermometer in the thickest part of the meat registers 155 degrees. Remove from oven and cover with aluminum foil. Let rest at least 15 minutes.

Sauce:

1. Place roasting pan over medium heat; add broth and port. Bring mixture to a boil, scraping up bits on the bottom of the pan. Reduce liquid by about half. Add butter and swirl to combine.
   

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Related Recipes:
Classic Pot Roast
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