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Glazed Pork Crown Roast

 Glazed Pork Crown Roast
If you need an elegant entree to serve a crowd, you can't go wrong with crown roast of pork. An easy glaze enhances every bite.—Rita Kitsteiner, Tucson, Arizona
16 ServingsPrep: 15 min. Bake: 3 hours


  • 1 jar (10 ounces) seedless blackberry spreadable fruit
  • 1 cup orange juice
  • 1/2 cup brandy
  • 1 envelope onion soup mix
  • 6 garlic cloves, minced
  • 1/2 teaspoon ground ginger
  • 1 pork crown roast (16 ribs and about 8 pounds)


  • In a small saucepan, combine the first six ingredients. Cook and stir
  • over medium heat until jam is melted; brush over roast. Place roast
  • on a rack in a large shallow roasting pan. Cover rib ends with foil;
  • loosely cover entire roast with foil.
  • Bake, uncovered, at 350° for 1-1/2 hours. Carefully spoon
  • stuffing into center of roast. Bake 1 hour longer or until a
  • thermometer reads 165° for stuffing. Transfer to a serving
  • platter. Let stand for 15 minutes. Remove foil. Cut between ribs to
  • serve.
  • Yield: 16 servings.
Nutritional Facts: 1 slice equals 275 calories, 11 g fat (4 g saturated fat), 71 mg cholesterol, 202 mg sodium, 12 g carbohydrate, trace fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 1 starch.

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Glazed Pork Crown Roast (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.