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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
  • Total Time
    Prep: 20 min. Bake: 2-1/2 hours
  • Makes
    12-16 servings

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 zest
  • 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

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 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 zest, 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.

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