Crown Roast Of Pork With Prune And Bacon Stuffing

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Ingredients

2 tbsp vegetable oil

3 cloves garlic

1 tsp dried savory

1/2 tsp salt

1/2 tsp pepper

1 12-rib crown roast of pork , (about 6-1/2 lb/3 kg)

3/4 cup pitted prunes , halved

1/2 cup apple cider

4 cups cubed (1/2 inch/1 cm) day-old crustless bread

5 slices bacon , cut into 1-inch (2.5 cm) strips

2 onions , diced

1 rib celery , diced

1/4 tsp ground cloves

1/4 cup chopped fresh parsley

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