TO MAKE ROAST: Preheat oven to 325°F Rub salt and pepper evenly over all sides of crown pork roast. Place roast (rib tips up) into a 1 quart round soufflé or bundt pan. Remove roast from oven. Using a baster, remove the juice and drippings and place them into a medium saucepan to make the gravy later. Spoon 2 cups reserved unbaked cranberry stuffing into center of roast; cover the stuffing and rib tips with a small piece of heavy-duty aluminum foil. Bake roast for an additional 45 minutes to 1 hour or until meat thermometer registers 155°. Remove from oven and begin making the gravy and allow the roast to stand before slicing. MAKE THE GRAVY: Heat the juice, drippings, flour and milk over medium heat, whisking constantly to get a smooth consistency and thicken, about 5 minutes or until thickened to your liking.