Pork Crown Roast with Apricot Apple Stuffing Recipe

Ingredients

• Pork rib crown roast (5-1/2 to 6 pounds, 12-16 ribs)
• Salt and pepper to taste
• STUFFING:
• 1 tablespoon sugar
• 1 teaspoon chicken bouillon granules
• 3/4 cup hot water
• 1/2 cup chopped dried apricots
• 4 cups cubed day-old whole wheat bread (about 6 slices)
• 1 large apple, peeled and chopped
• 1/2 teaspoon finely shredded orange peel
• 1/2 teaspoon salt
• 1/2 teaspoon rubbed sage
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon black pepper
• 1/2 cup chopped celery
• 1/4 cup chopped onion
• 1/4 cup butter, cubed
• GLAZE:
• 1/4 cup orange juice
• 1 tablespoon light corn syrup
• 1/2 teaspoon soy sauce
• Apricot halves, fresh sage for garnish

Directions

• Place roast, bone tips up, on rack in shallow roasting pan. Season with salt and pepper. make a ball of aluminum foil and press into cavity to maintain shape. Wrap bone tips with foil. Insert meat thermometer, make sure the tip does not touch bone. Roast at 325° until thermometer reaches 150°.
• To prepare stuffing, dissolve sugar and bouillon in 3/4 cup of hot water; pour over apricots. Let stand 5 minutes. In a large bowl, combine bread, apple, orange peel, salt, sage, cinnamon and pepper. Add softened apricots. Cook celery and onion in butter until tender; add to bread mix. Remove foil from roast center; pack stuffing lightly into roast.
• Combine the glaze ingredients; spoon over meat. Return roast to oven until thermometer registers 160° (total cooking time for roast will be about 2-1/2 to 3 hours). Transfer to warm platter; garnish with apricot halves and fresh sage. Slice between the ribs to serve. Yield: 12-16 servings.

Pork Crown Roast with Apricot Apple Stuffing published in Country Woman January/February 1990, p33