24-rib crown roast of port (or smaller)
s& p to taste
3 T EVOO
1 yellow onion, diced
3 stalks of celery, diced
2 Fuji or McIntosh apples, peeled, cored and cut into 1" cubes
1 pkg stuffing mix
1 c dried cranberries
1 c toasted pecans
4 c chicken stock, warm

24 -rib crown roast of port (or smaller) 3 T EVOO 1 yellow onion, diced 3 stalks of celery, diced 2 Fuji or McIntosh apples, peeled, cored and cut into 1" cubes 1 pkg stuffing mix 1 c dried cranberries 1 c toasted pecans 4 c chicken stock, warm

Generously season the pork with s&P and let stand at room temp for 1 hr.

Meanwhile prepare stuffing: In a fry pan over med-high heat, warm the EVOO. Add the onion, celery and apples and saute until tender and carmelized, 14-16 minutes. Transfer the onion mixture to a large bowl, add the stuffing, cranberries and pecans, stir until well combined. Add the stock 1 c at a time, stirring to evenly moisten the croutons. Season with salt and pepper.

Position rack in lower 1/3 of oven and preheat oven to 400.

Place the roast in a large roasting pan. Spoon the stuffing (put any remaining stuffing into a greased casserole; cover) into the center of the roast and roast for 1 hr; reduce the heat to 350. Add the remaining stuffing casserole to the oven and continue roasting pork until the meat is slightly pink and the thermometer inserted into the thickest part of the meat registers 140. (40-50 minutes more).

Remove the roasting pan and stuffing casserole from oven. Using 2 large metal spatulas, carefully transfer the roast to a large carving board, cover loosly with foil and let rest 20 minutes before carving.

To serve, scoop the stuffing from the center of the roast onto individiual plates. Carve the roast between the bones and serve immediately. Serves 24.