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 TimePrep: 20 min. Bake: 2-1/2 hours
- 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 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
- 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 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.
Nutrition Facts1 each: 229 calories, 11g fat (5g saturated fat), 57mg cholesterol, 252mg sodium, 11g carbohydrate (5g sugars, 1g fiber), 21g protein.
Originally published as Pork Crown Roast with Apricot Apple Stuffing in Country Woman January/February 1990