Print Options

Back to Pork Crown Roast with Apricot Apple Stuffing >

Include these items:

Taste of Home Logo

Pork Crown Roast with Apricot Apple Stuffing

 Pork Crown Roast with Apricot Apple Stuffing
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
12-16 ServingsPrep: 20 min. Bake: 2-1/2 hours

Ingredients

  • Pork rib crown roast (5-1/2 to 6 pounds, 12-16 ribs)
  • Salt and pepper to taste
  • STUFFING:
  • 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
  • GLAZE:
  • 1/4 cup orange juice
  • 1 tablespoon light corn syrup
  • 1/2 teaspoon soy sauce
  • Apricot halves, fresh sage for garnish

2 of 2

Pork Crown Roast with Apricot Apple Stuffing (continued)

Directions

  • 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.
Nutritional Facts: 1 serving (1 each) equals 229 calories, 11 g fat (5 g saturated fat), 57 mg cholesterol, 252 mg sodium, 11 g carbohydrate, 1 g fiber, 21 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer