MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Apricot-Apple Crown Roast
Categories: Pork, Fruits, Breads, Vegetables, Herbs
Yield: 16 Servings

8 lb (16 rib) pork crown roast
1 c Sliced celery
1/2 c Chopped onion
1/4 c Butter
8 c Dry firm-textured whole
- wheat bread cubes
2 c Chopped apples (3 medium)
1/2 c Snipped dried apricots
1/2 c Dried cherries
1/2 ts Dried sage; crushed
1/4 ts Ground black pepper
1 1/2 c Chicken broth
3 tb Orange juice
1 tb Light-color corn syrup
1 ts Soy sauce

Set oven @ 325ºF/163ºC.

Trim fat from meat. Place roast, bone tips up, on a rack
in a shallow roasting pan. Make a ball of foil and press
it into the roast cavity to hold cavity open. Wrap the
bone tips with foil. Roast for 2-1/2 hours.

Meanwhile, for stuffing, in a large skillet cook celery
and onion in hot butter over medium heat about 5 minutes
or until tender. In a very large bowl toss together bread
cubes, apples, apricots, cherries (if desired), sage, and
pepper. Add broth and the celery mixture. Toss gently to
moisten. If desired, add enough additional broth to make
stuffing desired moistness.

In a small bowl stir together the orange juice, corn
syrup, and soy sauce; set aside.

Remove foil from roast cavity. Loosely pack stuffing into
the center of the roast. Cover stuffing loosely with foil.
Insert an ovenproof meat thermometer into the center of
the stuffing. Place any remaining stuffing in a covered
lightly greased casserole; set aside. Roast for 45 to 60
minutes, brushing roast occasionally with the orange juice
mixture. Bake the stuffing in the casserole the last 45 to
60 minutes of roasting.

Cover crown roast with foil and let stand for 15 minutes.
To serve, slice crown roast between the ribs. Serve the
additional stuffing in casserole along with the roast.

Makes: 16 servings

Better Homes & Gardens | July 2016

MM Format by Dave Drum - 28 July 2016

Uncle Dirty Dave's Archives

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... "To err is dysfunctional, to forgive co-dependent." -- Berton Averre
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