We would argue that this Holiday pork roast filled with apricot-cranberry stuffing is almost better than the turkey.

Apple-Rosemary-Stuffed Pork Crown Roast

Preheat oven to 325 degrees. Place roast, bone tips up, on a rack in a shallow roasting pan. Season roast with salt. make a ball of foil and press into the roast cavity to hold cavity open. Wrap the bone tips with foil. Roast for 2 hours.

Cook celery and onion in hot butter in a large skillet over medium heat for 5 minutes or until softened. For stuffing, place bread cubes, apples, apricots, cranberries, rosemary, and pepper in a large bowl. Add broth and celery mixture. Toss gently to moisten. 

Combine apricot preserves and soy sauce in a small bowl; set aside. 

Remove foil from roast cavity. Loosely pack stuffing into center of the roast. Cover stuffing loosely with foil. Insert an ovenproof meat thermometer into center of the stuffing. Place any remaining stuffing in a lightly greased 2-quart covered baking dish. Roast for 1 hour or until thermometer in stuffing registers 165 degrees and meat registers 135 degrees, brushing roast occasionally with apricot mixture.

Remove roast from oven and tent with foil; let stand for 15 minutes. Temperature of meat after standing should reach 145 degrees. To serve, slice crown roast between ribs. Serve stuffing with roast. 