Instructions: Combine stuffing mix with melted butter/margarine. Add one-half of the cranberry sauce and orange rind, mixing gently. Cut roast in half lengthwise from the topside to within 1/2 inch of bottom to prepare a V-shaped cavity for stuffing. Sprinkle outside of roast and cavity with savory. Mound cavity with stuffing. Tie each end of roast with string.

Place roast, fat side up, on rack in roasting pan, containing water 1/2 inch deep. Insert meat thermometer into middle of stuffing. Roast uncovered in a preheated 500 F oven for 30 minutes. Heat remaining cranberry sauce and orange rind in a small saucepan, stirring over low heat. Spread sauce over the roast. Roast uncovered at 275 F for an additional 1-1/4 hours or until the meat thermometer registers 160 F for medium. Let stand for a few minutes before carving in 1-inch thick slices.

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