Pork Crown Roast with Apple-Pecan Stuffing and Gravy

• 1 (16-rib) pork crown roast (8 lb.)
• 3/4 tsp. black pepper, divided
• 1-1/2 cups water
• 3-1/2 cups apple juice, divided
• 3/4 cup raisins
• 1/2 cup butter
• 2 pkg. (6 oz. each) STOVE TOP Stuffing Mix for Pork
• 2 Gala apples, chopped
• 3/4 cup chopped PLANTERS Pecans, toasted
• 3 Tbsp. flour
• 3 Tbsp. GREY POUPON Savory Honey Mustard
• 2 Tbsp. chopped fresh parsley

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

pork crown roast, black pepper, water, apple juice, raisins, butter, stove, gala apples, pecans, flour, poupon, parsley

Taken from www.kraftrecipes.com/recipes/pork-crown-roast-apple-pecan-stuffing-gravy-120328.aspx (may not work)