Pork Crown Roast with Apple-Pecan Stuffing and Gravy

Ingredients

• 3.5 cups apple juice divided
• 0.8 tsp pepper black divided
• 0.5 cup butter 
• 3 Tbsp flour 
• 2 Tbsp parsley fresh chopped
• 2  gala apples chopped
• 3 Tbsp grey poupon savory honey mustard 
• 0.8 cup planters pecans toasted chopped
• 8 lb pork crown roast (16-rib)
• 0.8 cup raisins 
• 12 oz stove top stuffing mix for pork
• 1.5 cups water 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• aluminum foil

Directions

1. Heat oven to 350F.
2. Season meat with 1/2 tsp. pepper.
3. Place on rack in shallow pan.
4. Bake 2 to 2-1/2 hours or until 145F.
5. Remove from oven. Cover with foil; let stand 10 min.
6. Meanwhile, bring water, 1-1/2 cups apple juice, raisins and butter to boil in large saucepan. Stir in stuffing mixes, apples and nuts; cover.
7. Remove from heat.
8. Let stand 5 min. Fluff with fork; spoon into center of meat. Spoon any remaining stuffing into serving bowl. Cover meat and remaining stuffing to keep warm until ready to serve.
9. Remove 2 Tbsp. pan drippings; place in medium saucepan.
10. Whisk in flour and mustard; cook on medium heat 1 min., stirring constantly. Stir in remaining apple juice and pepper; cook and stir 3 min. or until mixture comes to boil and thickens. Stir in parsley.
11. Cut meat into 1-rib portions.
12. Serve with stuffing and apple gravy.