Crown Roast of Pork with Prune & Bacon Stuffing

2 tbsp rice bran oil
3 cloves garlic
1 tsp dried savory
1 tsp SIDS SALT & PEPPER
1x 12-rib crown roast of pork, about 3 kg
STUFFING:--
¾ cup pitted prunes, halved
½ cup apple cider
4 cups day-old crustless bread, cubed 1 cm
5 slices bacon cut in 2 cm strips
2 onions, diced
1 stalk celery, diced
½ tsp salt
¼ tsp ground cloves
¼ cup chopped fresh parsley

Stuffing: Soak prunes in apple cider for 30 minutes, strain and reserve cider. Set aside.
Meanwhile, on baking tray, bake bread in 200°C oven, stirring halfway through, until golden, about 8 minutes. Transfer to large bowl then set aside.
In frypan, cook bacon over medium-low heat until fat is rendered, 3-5 minutes. Drain all but 2 tbsp of fat from pan. Stir in onions, celery, salt and cloves then cook until softened, 8-10 minutes. Stir in reserved cider, scraping up brown bits then cook until slightly thickened, 5-8 minutes. Add to bowl.
Add prunes and parsley to bowl then set aside.
With mortar and pestle or mini-chopper, purée together oil, garlic, savory, SIDS SALT & PEPPER until paste then rub over pork, excluding bones.
Place pork on foil in roasting pan and spoon stuffing into centre of roast. Wrap each exposed bone tip in foil then place foil on stuffing.
Roast in 160°C oven until meat thermometer registers 71°C for about 2½-3 hours. Transfer to serving platter and remove foil then tent with foil and let stand for 20 minutes before carving between ribs to serve.