1 pound boneless pork rib-end roast
1/2 cup chopped onion
2 tbsp chicken broth
1/2 tsp fines herbes, crushed, divided
1/2 12-oz. container cranberry-orange relish
1/4 tsp seasoned salt
2 1/2 cups dry bread cubes

In a large microwave-safe bowl, combine celery, onion, broth and 1/4 tsp fines herbes. Cover and micro-cook on HIGH (100% power) for 3-4 minutes or until crisp-tender. Stir in cranberry-orange relish; mix well. Set aside.
Combine remaining fines herbes and seasoned salt. Rub salt mixture on all sides of roast.
Place roast in 10x10-inch microwave-safe casserole with lid. Or place in an oven cooking bag in a microwave-safe dish. Cover with lid or secure loosely with a 3/4-inch strip cut from the end of the oven bag. Micro-cook on MEDIUM (50% power) for 8 minutes. Turn meat over and rotate dish. Micro-cook on MEDIUM-LOW (30% power) for 15-18 minutes or until internal temperature reaches 150-155 degrees F.
Remove from oven. Drain off juices; reserve juices. Cover meat with foil; let stand 10 minutes while finishing stuffing. Internal temperature will increase to 155-160 degrees F. Add 1/4 cup of the juices to the celery mixture. Add bread cubes; toss to mix well. Cover and micro-cook on HIGH (100% power) for 3-5 minutes or until heated through, stirring once. To serve, slice roast and serve with stuffing.