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Crown Roast with Apricot Dressing

 Crown Roast with Apricot Dressing
“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
12 ServingsPrep: 20 min. Bake: 2-1/2 hours + standing


  • 1 pork crown roast (12 ribs and about 8 pounds)
  • 1/2 teaspoon seasoned salt
  • 1/3 cup apricot preserves
  • 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


  • Preheat oven to 350°. Place roast, rib ends up, in a large
  • shallow roasting pan; sprinkle with seasoned salt. Bake, uncovered,
  • 1 hour.
  • Brush sides of roast with preserves. Bake 1-1/2 to 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.

2 of 2

Crown Roast with Apricot Dressing (continued)

Directions (continued)

  • Add mushrooms, onion and celery; cook and stir 6-8 minutes 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.
Nutritional Facts: 1 rib with 1/3 cup stuffing equals 419 calories, 19 g fat (8 g saturated fat), 105 mg cholesterol, 293 mg sodium, 20 g carbohydrate, 1 g fiber, 40 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.