Pork Crown Roast With Apricot Stuffing Recipe
Ingredients
| 1 5 1/2- to 6-pound pork rib crown roast (12 to 16 ribs) | ||
| Sugar | 1 Tablespoon | |
| 1 teaspoon instant chicken bouillon granules | ||
| Dried apricots | 1/4 Cup (16 tbs), snipped | |
| Whole wheat bread slices | 4 Cup (16 tbs) | |
| Apple | 1 Large, chopped | |
| Orange peel | 1/2 Teaspoon, finely shredded | |
| Salt | 1/2 Teaspoon | |
| Ground sage | 1/2 Teaspoon | |
| Ground cinnamon | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Orange juice | 1/4 Cup (16 tbs) | |
| Light corn syrup | 1 Tablespoon | |
| Soy sauce | 1/2 Teaspoon | |
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.
Chef
