Recipe

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

Instructions

1. Preheat oven to 350°. 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 145°, 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.