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Pork Crown Roast with Apricot Apple Stuffing Recipe

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Your guests will be so surprised when you set this meal on the table! It is a gorgeous presentation and tastes even better.—Mary Ann Taylor, Rockwell, Iowa

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Pork Crown Roast with Apricot Apple Stuffing Recipe

Prep: 20 min. Bake: 2-1/2 hours

Yield: 12-16 Servings

20 150 170

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.

Nutritional Facts 1 serving (1 each) equals 229 calories, 11 g fat (5 g saturated fat), 57 mg cholesterol, 252 mg sodium, 11 g carbohydrate, 1 g fiber, 21 g protein.

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

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