Crown Roast of Pork

By Janet-2

Ingredients

• Sauce:
• - crown roast of pork, rib ends frenched
• 1 1/2 - 1 1/2 cups water
• 1/4 - 1/4 cup red currant jelly
• - pan drippings
• Sausage Stuffing
• 2 - 2 tablespoons (1/4 stick) butter
• 1 - 1 12-ounce package bulk pork sausage, crumbled
• 1 - 1 large onion, chopped
• 4 - 4 cups coarsely ground crustless French bread
• 1/2 - 1/2 cup pecans, toasted and chopped
• 1/4 - 1/4 cup dried cranberries
• 1/2 - 1/2 cup canned low-salt chicken broth
• 1/2 - 1/2 cup chopped fresh parsley
• 2 - 2 teaspoons crumbled dried sage leaves
• 2 - 2 teaspoons dried thyme

Preparation

Step 1

Preheat oven to 350 degrees F.