Saturday, April 20, 2019

Crown Roast with Apricot Glaze and Dressing

Easter is tomorrow and I’m trying to find something different to make instead of ham. I’ve only had a Crown Roast one other time when my sister-in-law made it for Christmas. What makes this one so special is the apricot in the glaze and in the stuffing. A combination of savory and sweet the whole family will love. Serves 12 (and I mean the whole family) Total Time: 3 to 5 hours


1 (8 lb) pork crown roast with ribs
1/2 teaspoon seasoned salt
1/3 cup apricot preserves

Apricot Dressing:
1/4 cup butter, cubed
1 cup mushrooms, sliced
1 medium onion, finely chopped
1 stalk celery, finely chopped
1 cup dried apricots, chopped
1/2 teaspoon dried savory
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups soft bread crumbs or day old bread cubed


Preheat oven to 350F. Place roast in a shallow roasting pan and sprinkle with seasoned salt; bake, uncovered, for 1 hour. Remove from oven and brush sides of roast with the apricot preserves. Return to oven and bake until internal temperature reaches 145F, 1 1/2 to 2 hours longer. Transfer to a serving platter and let stand 20 minutes before carving.

For the dressing heat the butter in a large skillet on med/high heat. When melted add the mushrooms, onions and celery cook stirring occasionally until tender, about 6-8 minutes. Stir in the apricots and seasonings and add in the bread crumbs or cubed bread; toss to coat. Transfer to a greased 8” square baking dish and bake 15-20 minutes or until lightly browned. Carve roast between ribs and serve with dressing. Yum Yum! 

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