Pork Crown Roast With Cherry Cornbread Stuffing

• 1 (14-rib) (about 8 pounds) pork loin crown roast
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups dried cubed herb seasoned stuffing
• 2 cups crumbled cornbread
• 3/4 cup chicken broth
• 1/2 cup dried cherries or sweetened dried cranberries
• 1/2 cup Land O Lakes Butter, melted
• 2 ribs (1 cup) celery, sliced
• 1 small (1/2 cup) onion, chopped
• 2 teaspoons sugar

1. Heat oven to 350F.
2. Place roast, bone-tips up, onto rack in shallow roasting pan.
3. Cover ends of bones with strip of aluminum foil.
4. Sprinkle with salt and pepper.
5. Bake 1 1/2 hours.
6. Combine all stuffing ingredients in bowl.
7. Fill roast cavity with about 2 cups stuffing.
8. Place remaining stuffing into ungreased 2-quart baking dish; cover.
9. Continue baking roast and stuffing 30-45 minutes or until meat and stuffing reaches 145F.
10. Let roast stand 10-15 minutes.
11. Cut down along sides of ribs into individual chops to serve.

pork loin crown roast, salt, pepper, stuffing, cornbread, chicken broth, cherries, butter, celery, onion, sugar

Taken from www.landolakes.com/recipe/4294/pork-crown-roast-with-cherry-cornbread-stuffing (may not work)