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Crown Roast with Apricot Dressing

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
  • Makes
    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

  • Preheat oven to 350°. Place roast on a rack in a shallow roasting pan. Sprinkle with seasoned salt. Bake, uncovered, 1 hour.
  • Brush sides of roast with preserves. Bake until a thermometer reads 145°, 1-1/2 to 2 hours longer. Transfer roast to a serving platter. Let stand 20 minutes before carving.
  • 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.
Nutrition 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.

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Reviews

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Average Rating:
  • NH-rescue
    Jan 8, 2018

    A spectacular way to do a crown roast, which itself is already pretty spectacular. The glaze stays on the roast nicely, and the stuffing compliments the glaze. Can use bread cubes for stuffing in place of bread crumbs.

  • wildwoman71350
    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.