Johnston County Crown Pork Roast With Cranberry Stuffing

• 1 (16-rib) crown pork roast, trimmed and tied (about 10 1/4 pounds)
• 3 teaspoons coarse-grained salt, divided
• 1 tablespoon pepper
• 2 tablespoons all-purpose flour
• 3/4 cup water
• Garnishes: fresh cranberries, fresh rosemary and thyme sprigs, fresh sage leaves

1. Rub 2 teaspoons salt and 1 tablespoon pepper evenly over all sides of pork roast. Place roast, rib ends down, in a 1-quart round souffle or casserole dish. Place souffle dish in an aluminum-foil lined roasting pan.
2. Bake at 325u0b0 for 2 1/2 hours. Remove from oven. Remove dish from pan; remove roast from dish, and invert. Place rib ends up on aluminum foil in roasting pan. Pour drippings from dish into roasting pan. Spoon 2 cups reserved unbaked cranberry stuffing into center of roast; cover with a 12-inch square of heavy-duty aluminum foil, and fold foil over tips of roast.
3. Bake 45 minutes to 1 hour more or until meat thermometer registers 155u0b0. Remove foil, and let stand 15 minutes before slicing.
4. Pour pan drippings into a skillet, and cook over medium-high heat until mixture comes to a boil.
5. Stir together 2 tablespoons flour, remaining 1 teaspoon salt, and 3/4 cup water. Whisk into pan drippings; cook, whisking constantly, 5 minutes or until thickened. Serve with roast. Garnish, if desired.

crown pork roast, coarsegrained salt, pepper, flour, water, fresh cranberries

Taken from www.myrecipes.com/recipe/johnston-county-crown-pork-roast-with-cranberry-stuffing (may not work)