Pork Crown Roast
with
Apricot & Apple Stuffing
1 - Pork Crown Roast (5-1/2 to 6 lbs. - 12-16 ribs) salt and pepper to taste
Stuffing
1 - tablespoon sugar
1 - teaspoon instant chicken bouillon granules
3/4 - cup hot water
1/3 - cup chopped dried apricots
4 - cups dry whole wheat bread, cubed (about 6 slices)
1 - large apple, peeled, cored and chopped
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
Glaze
1/4 - cup orange juice
1 - tablespoon light corn syrup
1/2 - tablespoon soy sauce
Apricot halves, fresh sage for garnish
- Place roast, bone tips up on rack in a 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, making sure the tip does not touch bone
-
Roast at 325 degrees until thermometer reaches 150 degrees
For Stuffing and glaze
-
Dissolve sugar and bouillon in hot water, pour over apricots
-
Let stand for 5 minutes
- In a large bowl, combine bread cubes, apple, orange juice, salt,sage, cinnamon and pepper
-
Add softened apricots
-
Cook celery and onion in butter until tender, add to stuffing
-
Remove foil from roast center, pack stuffing lightly into roast
-
Combine the glaze ingredients, spoon over meat
-
Return to oven and bake until thermometer register 160 degrees (total cooking time will be about 2-1/2 to 3 hours)
-
Transfer roast to a warm platter, garnish with apricot halves and fresh sage
-
Slice between the ribs to serve.
12-16 servings
John's Meat Market
389 Park Avenue •
Scotch Plains, NJ 07076
• 908-322-7126 •
www.JohnsMarket.com