Crown Pork Roast with Savoury Fruit Stuffing

Source: Growing Alberta

14 rib (about 8-9 lbs/4-4.5 kg) pork loin rib half, crown roast 14 rib
2 tbsp (25 mL) canola oil
1 cup (250 mL) each onions & celery, diced
4 each medium apples & pears peeled, cored & chopped
3/4 cup (175 mL) golden raisins
1/2 cup (125 mL) chopped pecans
5 cups (1.25 L) dry bread cubes
1/4 cup (50 mL) prepared horseradish
1/2 cup (125 mL) chicken stock
1/4 cup (50 mL) butter, melted
1 tsp (5 mL) ground sage
1/2 tsp (2 mL) dried thyme
1/4 tsp (1 mL) each salt & pepper

Place pork roast in roasting pan, bones pointing up; fill cavity with a large foil ball and cover bone tips with small pieces of foil. Insert a meat thermometer into the thickest part of the meat. Roast, uncovered, at 325°F (160°C) for 11/2 hours.

In a medium skillet, heat canola oil. Sauté onions and celery until onions are golden. Transfer to a large bowl. Add remaining ingredients and toss well. Remove roast from oven; drain off excess fat. Remove foil ball. Fill cavity with stuffing. Spoon the rest of the stuffing into a greased baking dish. Bake stuffing uncovered with pork roast for another 1 1/2 to 2 hours or until meat thermometer registers 160°F (70°C).

Let roast stand 15 minutes, prior to slicing. Serve with mashed sweet potatoes and Brussels sprouts.

Serves 14. Preparation time: 25 minutes. Cooking time: 3 1/2 hours