Crown Roast of Pork with Apricot Pine Nut Stuffing

Number of servings : 12-14

Prep time:

Cooking time:

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

3 kg (7 lb) crown roast of pork (14-16 ribs)
Stuffing
250 mL (1 cup) dried apricots, chopped
125 mL (1/2 cup) orange juice
15 mL (1 tbsp) butter
1 medium onion, chopped
1 celery stalk, chopped
1.5 L (6 cups) soft bread cubes
1 apple, chopped
5 mL (1 tsp) salt
2 mL (1/2 tsp) sage
2 mL (1/2 tsp) black pepper
75 mL (1/3 cup) pine nuts OR chopped almonds (optional)
Sauce
250 mL (1 cup) brown sugar
125 mL (1/2 cup) grainy Dijon mustard
10 mL (2 tsp) freshly grated ginger
25 mL (2 tbsp) 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. Roast uncovered in 325ºF (160ºC) oven for 1 hour, basting occasionally with pan juices.
2. Remove from oven, remove foil and fill centre with stuffing. Cover stuffing with small piece of foil and continue roasting an additional 1/2 hour or until meat thermometer registers 160ºF (70ºC). Remove foil and allow roast to rest for 10 minutes. To serve, slice between the bones.
3. To make stuffing: In small saucepan, simmer apricots and juice for 5 minutes until fruit is soft. Melt butter in a large nonstick pan. Add onion and celery and cook until soft. Place in a large bowl and toss with remaining ingredients.
4. Sauce: Combine sauce ingredients in a small saucepan and heat over medium heat. Serve over slices of crown roast.

Nutritional information:

Imported on 2011-01-20 16:41:26 — Original ID:459

• Type of Meal Main Courses

Type of Meal Main Courses