Fruit-Stuffed Crown Roast
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 TimePrep: 15 min. Bake: 3 hours + standing
- 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
- 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.
- 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.
- Carefully spoon stuffing into center of roast. Bake 1 hour longer or until a thermometer reads 160° in meat and stuffing.
- Transfer to a serving platter; let stand for 10-15 minutes. Discard foil. Cut between ribs to serve.
Editor's Note: Extra stuffing may be baked, covered, in a greased baking dish for 45-60 minutes or until a thermometer reads 160°.
Nutrition Facts1 slice: 441 calories, 15g fat (6g saturated fat), 92mg cholesterol, 379mg sodium, 45g carbohydrate (27g sugars, 2g fiber), 32g protein.
Originally published as Crown Roast of Pork in Country Woman Christmas 2010
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