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1 (14-rib) (about 8 pounds) pork loin crown roast
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups dried cubed herb seasoned stuffing
2 cups crumbled cornbread
3/4 cup chicken broth
1/2 cup dried cherries or sweetened dried cranberries
1/2 cup Land O Lakes® Butter, melted
2 ribs (1 cup) celery, sliced
1 small (1/2 cup) onion, chopped
2 teaspoons sugar
Heat oven to 350°F.
Place roast, bone-tips up, onto rack in shallow roasting pan. Cover ends of bones with strip of aluminum foil. Sprinkle with salt and pepper. Bake 1 1/2 hours.
Combine all stuffing ingredients in bowl.
Fill roast cavity with about 2 cups stuffing. Place remaining stuffing into ungreased 2-quart baking dish; cover. Continue baking roast and stuffing 30-45 minutes or until meat and stuffing reaches 145°F. Let roast stand 10-15 minutes.
Cut down along sides of ribs into individual chops to serve.
- If you like stuffing a little drier, reduce chicken broth to 1/2 cup.
- Allow about 20 minutes per pound total cooking time for roast.
- Reheat leftover pork by heating oven to 350°F. Place chops in single layer in ungreased baking dish; cover with aluminum foil. Bake 30-40 minutes or until heated through. Or, place into baking dish. Cover; microwave 2-3 minutes or until heated through.