Pork Crown Roast

Preheat the oven to 325°F. Arrange the rack in the oven to the lower third.

Rub the roast with olive oil, then sprinkle generously with kosher salt and pepper. Rub the seasoning into the meat.

Arrange sliced onions in the bottom of a roasting pan to create a bed for the roast. Place the crown roast, bone tips up, on top of the onions.

In a large skillet, brown sausage over medium heat until no pink remains. Add the butter, celery, and onion and cook until softened, about 4 minutes. Stir in apples, cranberries, poultry seasoning, and sage. Cook 3 to 5 minutes more or until the apples begin to soften.

Remove from heat and add the bread cubes. Add chicken broth a little at a time, mixing gently, until stuffing is moist but not soggy. Taste and season with salt and pepper.

Fill the cavity of the roast with the sausage stuffing; do not overpack.

Place remaining stuffing in a casserole dish and cover with foil. Bake along with the roast, at 325°F, uncovering for the last 30 minutes of bake time.

Wrap each of the tips of the rib bones in foil and loosely cover the stuffing with foil. Roast the crown uncovered for 15 to 20 minutes per pound, or until a thermometer inserted into the center of the meat reads 135°F.

Remove the roast (and extra stuffing) from the oven and let it rest 20 minutes. Increase the oven temperature to 450°F.

In a small bowl, whisk together Dijon mustard, brown sugar, and apple cider vinegar.

Brush glaze over the roast and return to oven. Roast an additional 15-20 minutes or until the glaze is caramelized and the internal temperature reaches 140°F.

Remove roast from the oven and loosely tent with foil. Rest at least 20 minutes before slicing between the ribs to serve.

Use an instant-read thermometer for best results; this ensures a juicy roast without overcooking.

The stuffing can be made up to 24 hours ahead of time. Gently spoon the stuffing into the cavity; do not pack it in.

To make a pan gravy: Scrape up any brown bits in the roasting pan (add a splash of chicken broth to help with this). Transfer the drippings to a liquid measuring cup and add chicken broth to the 2‑cup line. In a medium saucepan, melt 4 tablespoons of butter over medium heat. Stir in ¼ cup of all‑purpose flour and cook for 3‑4 minutes or until the butter lightly browns. Gradually add the broth mixture, whisking until smooth after each addition. Let boil for 3‑4 minutes. Taste and season with salt and pepper as needed. For a smoother gravy, strain the broth and drippings before adding to the flour mixture.

Keep leftover pork and stuffing in an airtight container in the refrigerator for up to 4 days.