Crown Roast of Pork

1 cup chicken stock
2 carrots, peeled and shredded
1 zucchini, shredded
1 onion, chopped
2 celery stalks, chopped
1 large orange, peeled, seeded and chopped in small pieces, peel grated
3 cups dried whole wheat bread cubes
1/2 cup fresh parsley, chopped
1/4 tsp. ground nutmeg
1 tsp. dried sage
1 tsp. dried thyme
1 tsp. dried mint
1 crown roast of pork
kitchen string
1/4 cup orange juice concentrate, thawed

Preheat oven to 375F.

Bring chicken stock to a boil in a nonreactive saucepan. Stir in next 4 ingredients. Cover, reduce heat to medium and simmer about 10 minutes, stirring occasionally.

Remove from heat and stir in orange peel, orange chunks and next 6 ingredients. Toss to mix well. If too dry, add extra stock. Do not overmix.

Set crown roast on broiler pan grid and fill center with stuffing. Brush pork with orange juice concentrate.

Roast 20 minutes per 1 lb., until a meat thermometer inserted in center of loin eye reads about 155F. Remove rack from oven and let rest about 10 minutes. Cut between rib bones to serve.