• 6 pound crown rost of pork
  • Stuffing
  • 6 cups fresh bread cubes
  • 3 cups washed cranberries
  • 2 cups chopped, peeled apple
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 tablespoon grated orange rind
  • 2 teaspoons cinnamon
  • 1 teaspoon dried rosemary leaves
  • 1/2 cup butter or margarine, melted
  • Directions

    In large bowl combine all ingredients except butter or margarine and toss until very well mixed. Drizzle with the butter until all bread cubes are moistened. Place roast on a square of aluminum foil in shallow roasting pan and fill center with stuffing. Spoon any remaining stuffing in another baking pan. Insert meat thermometer where roast is joined into thickest part of meat. Roast at 350 degrees for 2 hours or until thermometer registers 175 degrees. Bake remaining stuffing, covered, in same oven during second hour of cooking roast. Remove roast on foil to serving platter. Then pull out foil. Spoon extra stuffing around roast.

    Serves 8

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