Pork Crown Roast with Apricot Apple Stuffing |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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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 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 |
Directions:
1. 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°.
2. 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.
3. 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.
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