Crown Roast Of Pork With Cranberry Stuffing And Orange Glaze

• 1 pork crown rib roast (about 7 pounds)
• 1 cup chopped onion
• 1 cup chopped celery
• 6 tablespoons butter
• 1 can (6 ounces) frozen orange juice concentrate, thawed, undiluted, divided
• 4 cups soft bread cubes
• 1 teaspoon salt
• 1/4 teaspoon fennel seed, crushed
• 1/8 teaspoon pepper
• 1 cup fresh or frozen cranberries, thawed
• 1/2 cup honey

1. Place the roast with rib ends up in a shallow roasting pan. Bake, uncovered, at 325u0b0 for 2 to 2-1/2 hours or until thermometer inserted into meat between ribs reads 150u0b0.
2. Meanwhile, saute onion and celery in butter in a skillet until tender. Stir in 1/4 cup orange juice concentrate; bring to a boil. Remove from the heat. Add bread cubes, salt, fennel and pepper; toss lightly. Stir in cranberries; spoon into the center of roast. Bake 30 minutes longer.
3. Meanwhile, combine honey and remaining orange juice concentrate in a saucepan. Bring to a boil; reduce heat and simmer for 2 minutes. Brush over roast and dressing; bake 30 minutes longer or until thermometer reads 160u0b0-170u0b0. Let stand for 15 minutes before slicing.

pork crown, onion, celery, butter, orange juice concentrate, bread cubes, salt, fennel, pepper, frozen cranberries, honey

Taken from www.tasteofhome.com/recipes/crown-roast-of-pork-with-cranberry-stuffing-and-orange-glaze/ (may not work)