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Pork Crown Roast with Apricot Apple Stuffing

Pork Crown Roast with Apricot Apple Stuffing
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
12-16 ServingsPrep: 20 min. Bake: 2-1/2 hours

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
© Taste of Home 2013

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Pork Crown Roast with Apricot Apple Stuffing (continued)

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.
Nutrition 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
© Taste of Home 2013