Johnston County Crown Pork Roast With Cranberry Stuffing

Method:

1. 1

   Rub 2 teaspoons salt and 1 tablespoon pepper evenly over all sides of pork roast.

2. 2

   Place roast, rib ends down, in a 1-quart round souffl or casserole dish.

3. 3

   Place souffl dish in an aluminum-foil lined roasting pan.

4. 4

   Bake at 325 for 2 1/2 hours.

5. 5

   Remove from oven.

6. 6

   Remove dish from pan; remove roast from dish, and invert.

7. 7

   Place rib ends up on aluminum foil in roasting pan.

8. 8

   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.

9. 9

   Bake 45 minutes to 1 hour more or until meat thermometer registers 15

10. 10

    Remove foil, and let stand 15 minutes before slicing.

11. 11

    Pour pan drippings into a skillet, and cook over medium-high heat until mixture comes to a boil.

12. 12

    Stir together 2 tablespoons flour, remaining 1 teaspoon salt, and 3/4 cup water.

13. 13

    Whisk into pan drippings; cook, whisking constantly, 5 minutes or until thickened.

14. 14

    Serve with roast.

15. 15

    Garnish, if desired.

Adapted from My Recipes