Crown Roast of Pork with Apple, Cranberry and Pecan Stuffing

INGREDIENTS

• 1 crown roast of pork with 24 ribs
• Salt and freshly ground pepper, to taste
• 3 Tbs. extra-virgin olive oil
• 1 yellow onion, diced
• 3 celery stalks, diced
• 2 Fuji or McIntosh apples, peeled, cored and cut into 1-inch dice
• 1 lb. dried bread croutons
• 1/2 cup dried cranberries
• 1/2 cup chopped toasted pecans
• 3 to 4 cups chicken or turkey stock, warmed