Your guests will be so surprised when you set this meal on the table! It is a gorgeous presentation and tastes even better.—Mary Ann Taylor, Rockwell, Iowa
- Pork rib crown roast (5-1/2 to 6 pounds, 12-16 ribs)
- Salt and pepper to taste
- 1 tablespoon sugar
- 1 teaspoon chicken bouillon granules
- 3/4 cup hot water
- 1/2 cup chopped dried apricots
- 4 cups cubed day-old whole wheat bread (about 6 slices)
- 1 large apple, peeled and chopped
- 1/2 teaspoon finely shredded orange peel
- 1/2 teaspoon salt
- 1/2 teaspoon rubbed sage
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon black pepper
- 1/2 cup chopped celery
- 1/4 cup chopped onion
- 1/4 cup butter, cubed
- 1/4 cup orange juice
- 1 tablespoon light corn syrup
- 1/2 teaspoon soy sauce
- Apricot halves, fresh sage for garnish
- Place roast, bone tips up, on rack in shallow roasting pan. Season with salt and pepper. make a ball of aluminum foil and press into cavity to maintain shape. Wrap bone tips with foil. Insert meat thermometer, make sure the tip does not touch bone. Roast at 325° until thermometer reaches 150°.
- To prepare stuffing, dissolve sugar and bouillon in 3/4 cup of hot water; pour over apricots. Let stand 5 minutes. In a large bowl, combine bread, apple, orange peel, salt, sage, cinnamon and pepper. Add softened apricots. Cook celery and onion in butter until tender; add to bread mix. Remove foil from roast center; pack stuffing lightly into roast.
- Combine the glaze ingredients; spoon over meat. Return roast to oven until thermometer registers 160° (total cooking time for roast will be about 2-1/2 to 3 hours). Transfer to warm platter; garnish with apricot halves and fresh sage. Slice between the ribs to serve. Yield: 12-16 servings.
Originally published as Pork Crown Roast with Apricot Apple Stuffing in Country Woman January/February 1990, p33
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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