1. Pre-heat oven to 375°F. Arrange oven rack to bottom third position.
2. In a mixing bowl combine 3 tablespoons Turkey Rub and 1/3 cup oil. Arrange the roast on a roasting pan and rub the pork roast all over with the herb oil. Let the roast sit at room temperature while you make the stuffing.
3. In a large mixing bowl whisk the eggs, cream, stock, salt, and pepper. Set aside.
4. In a large sauté pan over medium heat add remaining 2 tablespoons olive oil and the onion. Cook for 15 minutes or until caramelized. Transfer onions to egg - cream mixture.
4. In the same sauté pan, add the apples, pecans, and the remaining 2 tablespoons Turkey Rub. Cook for 5 minutes or until apples are just tender. If needed add more oil. Stir in the the apple-pecan mixure, the bread, and the parsley to the egg-cream and onion mixture. Mix well.
6. Fill the roast cavity with the stuffing. Cover the stuffing and wrap the tips of the rib bones with foil.
7. Place in the oven and bake for 1 hour and 30 minutes. An instant read thermometer inserted near the bone should register 145°F degrees when done. About 30 minutes prior, remove foil around ribs and stuffing to create crispy edges.
8. Remove the roast from the oven and let rest for 30 minutes before serving.
To make your own stale bread - arrange torn bread onto a rimmed baking sheet and let dry out at room temperature for 1-2 days.
If your butcher hasn't already - clean the rib bones of meat (Frenching them) and make a small cut between each rib so you can wrap it into a circle or crown easily. With the ribs on the outside, wrap the rack around itself so the ends meet and secure with kitchen twine so it holds as a crown shape.
Arrange any eftover stuffing in a greased 8x8 inch baking dish covered with foil. Bake for 25 minutes at 375°F. Remove the foil and bake for 15 minutes, or until crispy and browned.