Crown Roast with Apricot Dressing Recipe

5 1 1
Crown Roast with Apricot Dressing Recipe
Crown Roast with Apricot Dressing Recipe photo by Taste of Home
Publisher Photo

Crown Roast with Apricot Dressing Recipe

Read Reviews
5 1 1
Publisher Photo
“I have been making crown roasts for many years but was only satisfied with the results when I combined a few recipes to come up with this guest-pleasing version. It’s beautifully roasted with an apricot glaze and a nicely browned stuffing.” —Isabell Cooper, Cambridge, Nova Scotia
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 2-1/2 hours + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 2-1/2 hours + standing

Ingredients

  • 1 pork crown roast (12 ribs and about 8 pounds)
  • 1/2 teaspoon seasoned salt
  • 1/3 cup apricot preserves
  • APRICOT DRESSING:
  • 1/4 cup butter, cubed
  • 1 cup sliced fresh mushrooms
  • 1 medium onion, finely chopped
  • 1 celery rib, finely chopped
  • 1 cup chopped dried apricots
  • 1/2 teaspoon dried savory
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups soft bread crumbs

Directions

Preheat oven to 350°. Place roast on a rack in a shallow roasting pan. Sprinkle with seasoned salt. Bake, uncovered, 1 hour.
Brush sides of roast with preserves. Bake 1-1/2-2 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Transfer roast to a serving platter. Let stand 20 minutes before carving.
For dressing, in a large skillet, heat butter over medium-high heat. Add mushrooms, onion and celery; cook and stir 6-8 minutes or until tender. Stir in apricots and seasonings. Add bread crumbs; toss to coat. Transfer to a greased 8-in. square baking dish. Bake 15-20 minutes or until lightly browned. Carve roast between ribs; serve with dressing. Yield: 12 servings.
Originally published as Supreme Stuffed Crown Roast in Taste of Home April/May 2011, p38

Nutritional Facts

1 rib with 1/3 cup stuffing: 419 calories, 19g fat (8g saturated fat), 105mg cholesterol, 293mg sodium, 20g carbohydrate (10g sugars, 1g fiber), 40g protein.

  • 1 pork crown roast (12 ribs and about 8 pounds)
  • 1/2 teaspoon seasoned salt
  • 1/3 cup apricot preserves
  • APRICOT DRESSING:
  • 1/4 cup butter, cubed
  • 1 cup sliced fresh mushrooms
  • 1 medium onion, finely chopped
  • 1 celery rib, finely chopped
  • 1 cup chopped dried apricots
  • 1/2 teaspoon dried savory
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups soft bread crumbs
  1. Preheat oven to 350°. Place roast on a rack in a shallow roasting pan. Sprinkle with seasoned salt. Bake, uncovered, 1 hour.
  2. Brush sides of roast with preserves. Bake 1-1/2-2 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Transfer roast to a serving platter. Let stand 20 minutes before carving.
  3. For dressing, in a large skillet, heat butter over medium-high heat. Add mushrooms, onion and celery; cook and stir 6-8 minutes or until tender. Stir in apricots and seasonings. Add bread crumbs; toss to coat. Transfer to a greased 8-in. square baking dish. Bake 15-20 minutes or until lightly browned. Carve roast between ribs; serve with dressing. Yield: 12 servings.
Originally published as Supreme Stuffed Crown Roast in Taste of Home April/May 2011, p38

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCrown Roast with Apricot Dressing

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
wildwoman71350 User ID: 1260861 124137
Reviewed Apr. 25, 2011

"This was my first time making a crown roast and it was so good. I will make it again. My whole family loved it."

Loading Image