Pork Crown Roast With Apricot Stuffing Recipe
Your search for great pork crown roast with apricot stuffing ends now. If you have a lot of pork on hand then you know its time to make some pork crown roast with apricot stuffing. It is most popularly enjoyed as a main dish. You will make the right decision of preparing this pork crown roast with apricot stuffing.
Ingredients
1 5 1/2- to 6-pound pork rib crown roast (12 to 16 ribs)
1 tablespoon sugar
1 teaspoon instant chicken bouillon granules
1/4 cup snipped dried apricots
4 cups dry whole wheat bread cubes (5 1/2 slices)
1 large apple, peeled, cored, and chopped
1/2 teaspoon finely shredded orange peel
1/2 teaspoon salt
1/2 teaspoon ground sage
1/4 teaspoon ground cinnamon
1/8 teaspoon pepper
1/2 cup chopped celery
1/4 cup chopped onion
1/4 cup butter or margarine
1/4 cup orange juice
1 tablespoon light corn syrup
1/2 teaspoon soy sauce
Directions
Place roast, bone tips up, on rack in shallow roasting pan.
Season with a little salt and pepper.
Make a ball of aluminum foil and press into cavity to hold open.
Wrap bone tips with foil.
Insert meat thermometer, making sure bulb does not touch bone.
Roast at 325° for 2 1/2 hours.
Meanwhile, prepare stuffing.
Dissolve sugar and bouillon granules in 3/4 cup hot water; pour over apricots.
Let stand 5 minutes.
In large bowl combine bread cubes, apple, orange peel, salt, sage, cinnamon, and pepper.
Cook celery and onion in butter or margarine till tender; add to bread mixture.
Add apricot mixture; toss lightly to moisten.
Remove all foil from roast.
Pack stuffing lightly into center of roast, mounding high.
Combine orange juice, corn syrup, and soy sauce; spoon some over meat.
Roast, uncovered, till thermometer registers 170°, 45 to 60 minutes more; baste occasionally with orange juice mixture.
Carefully transfer to warm platter.
Garnish with canned apricot halves, if desired.
Slice between ribs to serve.
Season with a little salt and pepper.
Make a ball of aluminum foil and press into cavity to hold open.
Wrap bone tips with foil.
Insert meat thermometer, making sure bulb does not touch bone.
Roast at 325° for 2 1/2 hours.
Meanwhile, prepare stuffing.
Dissolve sugar and bouillon granules in 3/4 cup hot water; pour over apricots.
Let stand 5 minutes.
In large bowl combine bread cubes, apple, orange peel, salt, sage, cinnamon, and pepper.
Cook celery and onion in butter or margarine till tender; add to bread mixture.
Add apricot mixture; toss lightly to moisten.
Remove all foil from roast.
Pack stuffing lightly into center of roast, mounding high.
Combine orange juice, corn syrup, and soy sauce; spoon some over meat.
Roast, uncovered, till thermometer registers 170°, 45 to 60 minutes more; baste occasionally with orange juice mixture.
Carefully transfer to warm platter.
Garnish with canned apricot halves, if desired.
Slice between ribs to serve.
