Crown Roast With Plum-Apple Stuffing

• 1 pork crown roast (14 ribs and about 9 pounds)
• 2 tablespoons all-purpose flour
• 1-1/2 teaspoons kosher salt
• 1/4 teaspoon coarsely ground pepper
• 1/2 cup chopped pitted dried plums
• 1 cup boiling water
• 2-1/2 cups cubed whole wheat bread, toasted
• 1 cup chopped peeled tart apple
• 1/4 cup golden raisins
• 1/4 cup unsweetened apple juice
• 1/4 cup butter, melted
• 2 tablespoons brown sugar
• 1 teaspoon grated lemon zest
• 1/4 teaspoon paprika
• 1/4 teaspoon ground cinnamon

1. Place roast, rib ends up, in a large shallow roasting pan. Combine the flour, salt and pepper; rub over roast. Cover rib ends with foil. Bake, uncovered, at 350u0b0 for 1 hour.
2. Meanwhile, place plums in a large bowl. Cover with boiling water; let stand for 5 minutes. Drain. Stir in the bread cubes, apple, raisins, apple juice, butter, brown sugar, lemon zest, paprika and cinnamon.
3. Carefully spoon stuffing into center of roast. Bake until a thermometer reads 145u0b0, 45 to 70 minutes longer. Transfer to a warm serving platter. Remove foil. Let roast stand for 10-15 minutes. Cut between ribs to serve.

pork crown roast, flour, kosher salt, ground pepper, boiling water, whole wheat bread, apple, golden raisins, apple juice, butter, brown sugar, lemon zest, paprika, ground cinnamon

Taken from www.tasteofhome.com/recipes/crown-roast-with-plum-apple-stuffing/ (may not work)