Pork Crown Roast /w Apricot -Apple Stuffing

Pat Duran


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!!

pinch tips: How to Use a Whisk



12-16 servings


20 Min


2 Hr 35 Min




5 to 6 lb
pork rib crown roast,w 12-16 ribs
salt and pepper


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
1/2 tsp
ground sage
1/4 tsp
ground cinnamon
1/8 tsp
1/2 c
chopped celery
1/4 c
chopped onion
1/4 c


1/4 c
orange juice
1 Tbsp
light corn syrup
1/2 tsp
soy sauce
apricot halves
fresh sage, for garnish

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Other Sauces, Pork, Dressings
Main Ingredient: Pork
Regional Style: American
Other Tags: Quick & Easy, Healthy, Heirloom