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Crown Roast with Apricot Dressing Recipe

Crown Roast with Apricot Dressing Recipe

“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
TOTAL TIME: Prep: 20 min. Bake: 2-1/2 hours + standing YIELD:12 servings

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

  • 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 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.
  • 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.

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

Reviews for Crown Roast with Apricot Dressing

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MY REVIEW
wildwoman71350
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."

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Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.