Crown Roast With Apricot Dressing Recipes

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PORK CROWN ROAST /W APRICOT -APPLE STUFFING



Pork Crown Roast /w Apricot -Apple Stuffing image

This is a great recipe from one of my cooking instructors. It's moist and the greatest show piece ever! You will be the talk of the town!!

Provided by Pat Duran

Categories     Other Sauces

Time 2h55m

Number Of Ingredients 23

5 to 6 lb pork rib crown roast,w 12-16 ribs
salt and pepper
STUFFING:
1 Tbsp granulated sugar
1 tsp instant chicken bouillon granules
3/4 c hot water
1/3 c chopped dried apricots
4 c dry whole wheat bread cubes, about 6 slices
1 large apple, , peeled , chopped
1/2 tsp orange zest
1/2 tsp salt
1/2 tsp ground sage
1/4 tsp ground cinnamon
1/8 tsp pepper
1/2 c chopped celery
1/4 c chopped onion
1/4 c butter
GLAZE:
1/4 c orange juice
1 Tbsp light corn syrup
1/2 tsp soy sauce
apricot halves
fresh sage, for garnish

Steps:

  • 1. Place roast, bone tips up, on rack in shallow roasting pan. Season with salt and pepper. Make a ball of foil and press into cavity the maintain shape in center.. Wrap bone tips with foil. Insert meat thermometer, making sure the tip does not touch bone. Roast at 325^ until thermometer reaches 150^. Prepare Stuffing: Dissolve sugar and bouillon in hot water; pour over apricots. Let stand 5 minutes. In a large bowl, combine the next 7 ingredients. Then add the softened apricots. Cook celery and onion in butter until tender; add to bread mixture. Remove foil from roast center; pack stuffing lightly into roast. Combine the glaze ingredients; spoon over meat. Return roast to oven until thermometer registers 160^ (roast time is about 2 1/2 to 3 hours total) . Transfer to warm platter; garnish with apricot halves and fresh sage. Slice between the ribs to serve.

CROWN ROAST WITH APRICOT DRESSING



Crown Roast with Apricot Dressing image

I have been making crown roasts for many years but was only satisfied with the results when I combined a few recipes to come up with this guest-pleasing version. It's beautifully roasted with an apricot glaze and a nicely browned stuffing. -Isabell Cooper, Cambridge, Nova Scotia

Provided by Taste of Home

Categories     Dinner

Time 2h50m

Yield 12 servings.

Number Of Ingredients 14

1 pork crown roast (12 ribs and about 8 pounds)
1/2 teaspoon seasoned salt
1/3 cup apricot preserves
APRICOT DRESSING:
1/4 cup butter, cubed
1 cup sliced fresh mushrooms
1 medium onion, finely chopped
1 celery rib, finely chopped
1 cup chopped dried apricots
1/2 teaspoon dried savory
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups soft bread crumbs

Steps:

  • Preheat oven to 350°. Place roast on a rack in a shallow roasting pan. Sprinkle with seasoned salt. Bake, uncovered, 1 hour., Brush sides of roast with preserves. Bake until a thermometer reads 145°, 1-1/2 to 2 hours longer. Transfer roast to a serving platter. Let stand 20 minutes before carving., For dressing, in a large skillet, heat butter over medium-high heat. Add mushrooms, onion and celery; cook and stir 6-8 minutes or until tender. Stir in apricots and seasonings. Add bread crumbs; toss to coat. Transfer to a greased 8-in. square baking dish. Bake 15-20 minutes or until lightly browned. Carve roast between ribs; serve with dressing.

Nutrition Facts : Calories 419 calories, Fat 19g fat (8g saturated fat), Cholesterol 105mg cholesterol, Sodium 293mg sodium, Carbohydrate 20g carbohydrate (10g sugars, Fiber 1g fiber), Protein 40g protein.

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