Crown Roast of Pork with Apple, Fig and Cherry Stuffing

6-7 lb. (16 ribs) center cut loin of pork

2 Tbsp. garlic, minced

2 Tbsp. fresh thyme, chopped

2 Tbsp. olive oil

Salt and pepper to taste

2 Granny Smith apples

1 cup dried figs

1/2 cup dried bing cherries

1/2 cup almonds, slivered

1 Tbsp. butter

1 cup applesauce

1/2 cup dark brown sugar

1 cup Muscat wine, divided

3 cups herb-seasoned stuffing mix

2 sprigs fresh rosemary

Preheat oven 425 degrees. Rub the roast all over with garlic, thyme, olive oil, generously salt and pepper to taste. Saute the apples, figs, cherries and almonds in butter, stirring constantly, for about 3 minutes. Remove from heat and stir in applesauce, dark brown sugar, 1/2 cup wine and stuffing mix; spoon into center of roast. Place rosemary sprigs on top of stuffing. Cover stuffing and exposed ends of ribs with aluminum foil.

Roast pork for 20 minutes, then reduce heat to 350 degrees and continue roasting until the internal temperature of the pork reaches 150 degrees, approximately 2 hours. Transfer the pork to a platter and let stand for 15 minutes.