Pork Crown Roast With Sausage Stuffing

Instructions

1. Heat oven to 325°F.
2. Season all sides of roast with salt and pepper.
3. Place roast, bone tips up, on a rack in a shallow baking pan.
4. Crumple foil in a ball large enough to fill center of roast to maintain round shape during cooking.
5. Roast pork 2 to 2 1/2 hours, about 13 to 15 minutes per pound.
6. Place apricots, cranberries and butter in a 2-quart saucepan with 2 cups water; bring to a boil and set aside.
7. Brown and crumble pork sausage in a large skillet over medium heat.
8. Stir stuffing and walnuts with pork in skillet then pour fruit with water over stuffing mixture. Toss to coat and moisten stuffing.
9. Remove roast from oven after 45 to 60 minutes of cooking.
10. Remove foil from center and fill crown roast with just enough stuffing to fill center; place remainder of stuffing in a separate baking pan and set aside.
11. Return roast to oven; continue cooking another 45 to 60 minutes. If necessary, cover bone tips and stuffing with foil to prevent dark browning.
12. Place pan with stuffing in oven with roast during last 45 minutes.
13. Roast is done when internal temperature of roast reaches 150° in thickest part, but not touching bone.
14. Let stand 20 minutes then carve roast between ribs and serve with stuffing.