(16-rib) crown pork roast, trimmed and tied (about 10¼ lbs.)
teaspoon coarse-grained salt, divided
cups reserved unbaked cranberry stuffing
tablespoons all-purpose flour
Garnishes: fresh cranberries, fresh rosemary and thyme sprigs, fresh sage leaves.
Rub 2 teaspoons salt and 1 tablespoon pepper evenly over all sides of pork roast. Place roast, rib ends down, in a 1-quart round souffle or casserole dish. Place souffle dish in an aluminum-foil lined roasting pan. Bake at 325 degrees for 2 1/2 hours. Remove from oven. Remove dish from pan. Remove roast from dish and invert. Place rib ends up on aluminum foil in roasting pan. Pour drippings from dish into roasting pan. Spoon 2 cups reserved unbaked cranberry stuffing into center of roast; cover with a 12-inch square of heavy-duty aluminum foil, and fold foil over tips of roast. Bake 45 minutes to 1 hour more or until meat thermometer registers 155 degrees. Remove foil and let stand 15 minutes before slicing. Pour pan drippings into a skillet and cook over medium high heat until mixture comes to a boil. Stir together 2 tablespoons flour, remaining 1 teaspoon salt, and 3/4 cup water. Whisk into pan drippings; cook, whisking constantly, 5 minutes or until thickened. Serve with roast. Garnish, if desired.