Crown Roast Of Pork With Apple, Fig And Cherry Stuffing

• 6 -7 lbs center-cut pork loin (16 ribs)
• 2 tablespoons garlic, minced
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons olive oil
• salt and pepper
• 2 granny smith apples
• 1 cup dried fig
• 1/2 cup dried cherries
• 1/2 cup almonds, slivered
• 1 tablespoon butter
• 1 cup applesauce
• 1/2 cup dark brown sugar
• 1 cup muscat wine, divided
• 3 cups herb seasoned stuffing mix
• 2 sprigs fresh rosemary

1. Preheat oven 425u0b0F.
2. Rub the roast all over with garlic, thyme, olive oil, generously salt and pepper to taste. Saute the apples, figs, cherries and almonds in butter, stirring constantly, for about 3 minutes.
3. Remove from heat and stir in applesauce, dark brown sugar, 1/2 cup wine and stuffing mix; spoon into center of roast.
4. Place rosemary sprigs on top of stuffing. Cover stuffing and exposed ends of ribs with aluminum foil.
5. Roast pork for 20 minutes, then reduce heat to 350u0b0F and continue roasting until the internal temperature of the pork reaches 150u0b0F, approximately 2 hours.
6. Transfer the pork to a platter and let stand for 15 minutes.

center, garlic, fresh thyme, olive oil, salt, granny smith apples, dried cherries, almonds, butter, applesauce, dark brown sugar, muscat wine, herb seasoned stuffing mix, rosemary

Taken from www.food.com/recipe/crown-roast-of-pork-with-apple-fig-and-cherry-stuffing-192146 (may not work)