Pork Crown Roast with Apricot and Apple Stuffing
The roast that walks in wearing a crown. Apricot and apple stuffing in the middle, orange glaze on top.
- Serves12 to 16
- Oven325°F
- Time2 1/2 to 3 hours
- Stuffing165°F, center
You'll need
The roast
- Pork crown roast, 5 1/2 to 6 lbs., 12 to 16 ribs1
- Salt and pepperto taste
The stuffing
- Sugar1 tbsp.
- Instant chicken bouillon granules1 tsp.
- Hot water3/4 cup
- Chopped dried apricots1/3 cup
- Dry whole wheat bread, cubed, about 6 slices4 cups
- Large apple, peeled, cored and chopped1
- Orange juicesee note
- Salt1/2 tsp.
- Ground sage1/2 tsp.
- Ground cinnamon1/4 tsp.
- Pepper1/8 tsp.
- Chopped celery1/2 cup
- Chopped onion1/4 cup
- Butter, for the celery and onionsee note
The glaze
- Orange juice1/4 cup
- Light corn syrup1 tbsp.
- Soy sauce1/2 tbsp.
To finish
- Apricot halves and fresh sageto garnish
Note. The family recipe puts orange juice in the stuffing but only measures the 1/4 cup in the glaze, and it gives no amount for the butter. Ask at the counter how the family does it.
What to do
Set the roast on a rack in a shallow roasting pan, bone tips up. Season with salt and pepper. Press a ball of aluminum foil into the middle so it keeps its shape, and wrap the bone tips in foil. Put a meat thermometer in the meat, with the tip clear of the bone.
Roast at 325°F until the thermometer reads 150°F.
Meanwhile, start the stuffing. Dissolve the sugar and bouillon in the hot water, pour it over the apricots and let them stand 5 minutes.
In a large bowl, combine the bread cubes, apple, orange juice, salt, sage, cinnamon and pepper. Add the softened apricots. Cook the celery and onion in butter until tender and add them too.
When the roast hits 150°F, take the foil ball out of the center and pack the stuffing in lightly. Mix the glaze and spoon it over the meat.
Back in the oven until the meat reads 160°F and the center of the stuffing reads 165°F. Total cooking time runs about 2 1/2 to 3 hours.
Move it to a warm platter and take the foil off the bones. Garnish with apricot halves and fresh sage. Slice between the ribs to serve.
John's Meat Market, 389 Park Avenue, Scotch Plains, NJ 07076. 908-322-7126. The recipe calls for a pork crown roast, 5 1/2 to 6 lbs., 12 to 16 ribs.
At the counter
The recipe calls for a pork crown roast, 5 1/2 to 6 lbs., 12 to 16 ribs.
Prints on a page or so, without the website around it. Grease stains not included.