Accompaniments: butternut squash with ginger butter Brussels sprouts with lemon butter (page 145) apple mustard sauce In a small bowl combine well the salt, the pepper, the thyme, and the sage, rub the fresh pork all over with the mixture, and chill it, covered, overnight. Pat the pork dry with paper towels and rub it with the oil. In the middle of a lightly oiled shallow roasting pan arrange the pork on an oiled round of heavy-duty foil slightly larger than the bottom of the pork, mound the stuffing into the center of the crown (any remaining stuffing can be baked and served separately), and cover the stuffing with another oiled round of foil. Roast the pork in a preheated 450° F. oven for 20 minutes, reduce the heat to 325° F., and roast the pork for 1 hour and 45 minutes more, or until a meat thermometer registers 160° F., for medium-well meat * (or for 2 hours, or until a meat thermometer registers 170° F., for well-done meat). Transfer the pork with the foil underneath to a platter and let it stand for 15 minutes. Discard the foil from the stuffing and decorate the rib tips with metallic papillotes if desired. Arrange the fennel tops,. . . pork 03