FRUIT-STUFFED CROWN ROAST

Fruit-Stuffed Crown Roast image

Absolutely sensational is the only way to describe this crown roast! Moist and full of fruit-flavored stuffing, it's a natural choice for any dinner that calls for a special presentation.-Shaaron Hetland, Chilliwack, British Columbia

Provided by Taste of Home

Categories Dinner

Time 3h15m

Yield 16 servings.

Number Of Ingredients 14

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Ingredients

1-1/2 cups red currant jelly
1/2 cup orange liqueur or juice
1 pork crown rib roast (16 ribs and about 8 pounds)
1/4 cup butter, cubed
1 large onion, chopped
1 celery rib, chopped
6 cups unseasoned stuffing cubes
1 can (15-1/4 ounces) apricot halves, drained and quartered
1 can (8 ounces) sliced water chestnuts, drained
1 large tart apple, peeled and chopped
1 egg, beaten
1 teaspoon salt
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme

Steps:

In a small saucepan, heat jelly and orange liqueur over low heat until jelly is melted; brush over roast. Place roast on a rack in a large shallow roasting pan. Cover rib ends with foil. Bake, uncovered, at 350° for 2 hours., In a large skillet, melt butter over medium heat. Add onion and celery; cook and stir until tender. Transfer to a large bowl; add the remaining ingredients and mix well., Carefully spoon stuffing into center of roast. Bake 1 hour longer or until a thermometer reads 160° in meat and stuffing., Transfer to a serving platter; let stand for 10-15 minutes. Discard foil. Cut between ribs to serve.

Nutrition Facts : Calories 441 calories, Fat 15g fat (6g saturated fat), Cholesterol 92mg cholesterol, Sodium 379mg sodium, Carbohydrate 45g carbohydrate (27g sugars, Fiber 2g fiber), Protein 32g protein.