Preparation Time: 10 minutes

Cooking Time: 1 hour and 40 minutes

Serves: 12-14 servings

Ingredients

7 lb (3 kg) crown roast of pork (14 - 16 ribs)

Stuffing:
1 cup (250 mL) dried apricots, chopped
½ cup (125 mL) orange juice
1 tbsp (15 mL) butter
1 medium onion, chopped
1 celery stalk, chopped
6 cups (1.5 L) soft bread cubes
1 apple, chopped
1 tsp (5 mL) salt
½ tsp (2 mL) sage
½ tsp (2 mL) black pepper
1/3 cup (75 mL) pine nuts OR chopped almonds (optional)

Sauce:
1 cup (250 mL) brown sugar
½  cup (125 mL) grainy Dijon mustard
2 tsp (10 mL) freshly grated ginger
2 tbsp (25 mL) orange juice

Directions

1. Place roast on rack in shallow pan, rib bones up. Season with salt and pepper. Wrap rib bones in foil. Make a ball of aluminum foil and press into the middle to keep cavity open.
2. Roast uncovered in 325°F (160°C) oven for 1 hour, basting occasionally with pan juices.
3. Remove from oven, remove foil and fill centre with stuffing.
4. Cover stuffing with small piece of foil and continue roasting an additional 1/2 hour or until meat thermometer registers 160°F (70°C).
5. Remove foil and allow roast to rest for 10 minutes. To serve, slice between the bones.

To make stuffing: In small saucepan, simmer apricots and juice for 5 minutes until fruit is soft. Melt butter in a large non-stick pan. Add onion and celery and cook until soft. Place in a large bowl and toss with remaining ingredients.
Note: All or some of the stuffing may be placed in a greased casserole and baked in a 325°F (160°C) oven for 1 hour.

Sauce: Combine sauce ingredients in a small saucepan and heat over medium heat. Serve over slices of crown roast.

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