Best Crown Roast With Apricot Dressing Recipes

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

Time 2h55m

Number Of Ingredients 23

Ingredients

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 OF PORK WITH MUSHROOM DRESSING

Crown Roast of Pork with Mushroom Dressing image

It looks so elegant that everyone thinks I spent a lot of time on this roast. But it's actually so easy! The biggest challenge is to remember to order the crown roast from the meat department ahead of time. -Betty Claycomb, Alverton, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 2h15m

Yield 10 servings.

Number Of Ingredients 11

Ingredients

1 pork loin crown roast (10 to 12 ribs, about 6 to 8 pounds)
1/2 teaspoon seasoned salt
MUSHROOM DRESSING:
1/4 cup butter, cubed
1 cup sliced fresh mushrooms
1/2 cup diced celery
3 cups cubed day-old bread
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup apricot preserves
1 cup whole fresh cranberries, optional

Steps:

Preheat oven to 350°. Place roast, rib ends up, in a shallow roasting pan; sprinkle with seasoned salt. Cover rib ends with foil. Bake, uncovered, for 1-1/4 hours. , Meanwhile, melt butter over medium-high heat. Add mushrooms and celery; saute until tender. Stir in bread cubes, salt and pepper. Spoon around roast. Brush sides of roast with preserves. Bake until a thermometer inserted into meat between ribs reads 145°, 45-60 minutes. Remove foil; let meat stand 10 minutes before slicing., If desired, thread cranberries on a 20-in. string or thread. Transfer roast to a serving platter. Loop cranberry string in and out of rib ends. Slice between ribs to serve.

Nutrition Facts : Calories 404 calories, Fat 17g fat (7g saturated fat), Cholesterol 106mg cholesterol, Sodium 314mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 1g fiber), Protein 45g protein.