Johnston County Crown Pork Roast With Cranberry Stuffing

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Southern Living


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1 (16-rib) crown pork roast, trimmed and tied (about 10 1/4 pounds)

3 teaspoons coarse-grained salt, divided

1 tablespoon pepper

2 cups reserved unbaked cranberry stuffing

2 tablespoons all-purpose flour

3/4 cup water

Garnishes: fresh cranberries, fresh rosemary and thyme sprigs, fresh sage leaves

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