PORK CROWN ROAST /W APRICOT -APPLE STUFFING

Pork Crown Roast /w Apricot -Apple Stuffing image

Provided by Pat Duran

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.