Cranberry-Stuffed Crown Roast of Pork Recipe

Combine sugar, thyme and pepper; rub over roast. Place on a rack in a large shallow roasting pan. Cover ends with foil. Bake at 350 ° for 1 hour. In a small skillet, saute celery and onion in butter until tender. In a large bowl, combine bread cubes and broth. Stir in the long grain rice, wild rice, cranberries, parsley, brown sugar, Worcestershire sauce, poultry seasoning, pepper and celery mixture. Carefully spoon stuffing into center of roast. Bake 30 minutes longer or until a thermometer reads 145 °. Remove foil from ends; cover and let stand for 15 minutes before slicing. Pour pan drippings and loosened browned bits into a 2-cup measuring cup; skim fat. Add enough hot water to measure 1-1/4 cups. In a small saucepan, combine the flour, brown sugar, marjoram, pepper and cranberry juice until blended. Gradually stir in drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove stuffing to a serving bowl and cut between ribs. Serve with gravy.