Print Options

 
 
 
 Print
Fruit-Stuffed Crown Roast Recipe

Fruit-Stuffed Crown Roast Recipe

Absolutely sensational is the only way to describe this crown roast! Moist and full of fruit-flavored stuffing, it's a natural choice for any dinner that calls for a special presentation.—Shaaron Hetland, Chilliwack, British Columbia
TOTAL TIME: Prep: 15 min. Bake: 3 hours + standing YIELD:16 servings

Ingredients

  • 1-1/2 cups red currant jelly
  • 1/2 cup orange liqueur or juice
  • 1 pork crown rib roast (16 ribs and about 8 pounds)
  • 1/4 cup butter, cubed
  • 1 large onion, chopped
  • 1 celery rib, chopped
  • 6 cups unseasoned stuffing cubes
  • 1 can (15-1/4 ounces) apricot halves, drained and quartered
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 large tart apple, peeled and chopped
  • 1 egg, beaten
  • 1 teaspoon salt
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon dried thyme

Directions

  • 1. In a small saucepan, heat jelly and orange liqueur over low heat until jelly is melted; brush over roast. Place roast on a rack in a large shallow roasting pan. Cover rib ends with foil. Bake, uncovered, at 350° for 2 hours.
  • 2. In a large skillet, melt butter over medium heat. Add onion and celery; cook and stir until tender. Transfer to a large bowl; add the remaining ingredients and mix well.
  • 3. Carefully spoon stuffing into center of roast. Bake 1 hour longer or until a meat thermometer reads 160° in meat and stuffing.
  • 4. Transfer to a serving platter; let stand for 10-15 minutes. Discard foil. Cut between ribs to serve. Yield: 16 servings.

Nutritional Facts

1 serving equals 441 calories, 15 g fat (6 g saturated fat), 92 mg cholesterol, 379 mg sodium, 45 g carbohydrate, 2 g fiber, 32 g protein.

Wine Pairings

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer