Crown Roast Of Pork With Mushroom Dressing

• 1 pork loin crown roast (10 to 12 ribs, about 6 to 8 pounds)
• 1/2 teaspoon seasoned salt
• 1/4 cup butter, cubed
• 1 cup sliced fresh mushrooms
• 1/2 cup diced celery
• 3 cups cubed day-old bread
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/3 cup apricot preserves
• 1 cup whole fresh cranberries, optional

1. Preheat oven to 350u0b0. Place roast, rib ends up, in a shallow roasting pan; sprinkle with seasoned salt. Cover rib ends with foil. Bake, uncovered, for 1-1/4 hours.
2. Meanwhile, melt butter over medium-high heat. Add mushrooms and celery; saute until tender. Stir in bread cubes, salt and pepper. Spoon around roast. Brush sides of roast with preserves. Bake until a thermometer inserted into meat between ribs reads 145u0b0, 45-60 minutes. Remove foil; let meat stand 10 minutes before slicing.
3. If desired, thread cranberries on a 20-in. string or thread. Transfer roast to a serving platter. Loop cranberry string in and out of rib ends. Slice between ribs to serve.

pork loin crown roast, salt, butter, mushrooms, celery, bread, salt, pepper, apricot preserves, fresh cranberries

Taken from www.tasteofhome.com/recipes/crown-roast-of-pork-with-mushroom-dressing/ (may not work)