Apple-Rosemary-Stuffed Pork Crown Roast

Recipe

Main Dish
Apple-Rosemary-Stuffed Pork Crown Roast

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User Rating

4.43 out of 5 stars
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7 ratings

Recipe Data

16
Servings
15min
Prep
3hr30min
Total

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    Description

    We would argue that this Holiday pork roast filled with apricot-cranberry stuffing is almost better than the turkey.

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    Servings and Ingredients

    Ingredients
    Serves 16
    QuantityIngredientAdd
    1(9-lbs.) pork rib crown roast, about 16 ribs
    Hy-Vee salt
    1 c.celery, sliced
    ½ c.Hy-Vee Short Cuts chopped onion
    ¼ c.Hy-Vee salted butter
    8 c.Hy-Vee Bakery sourdough bread, cut into cubes
    3Jazz apples, cored and chopped
    ½ c.Hy-Vee dried apricots, chopped
    ½ c.Hy-Vee dried cranberries
    1 tbsp.fresh rosemary, chopped
    ¼ tsp.Hy-Vee ground black pepper
    1 ½ c.Hy-Vee 33%-reduced-sodium chicken broth
    ¼ c.Hy-Vee apricot preserves
    1 tsp.Hy-Vee soy sauce

    Things To Grab

    • Shallow roasting pan
    • Aluminum foil
    • Large skillet
    • Large bowl
    • Small bowl
    • Hy-Vee nonstick cooking spray
    • 2-quart baking dish
    • Meat thermometer

    Directions

    1. Preheat oven to 325 degrees. Place roast, bone tips up, on a rack in a shallow roasting pan. Season roast with salt. make a ball of foil and press into the roast cavity to hold cavity open. Wrap the bone tips with foil. Roast for 2 hours.

    2. Cook celery and onion in hot butter in a large skillet over medium heat for 5 minutes or until softened. For stuffing, place bread cubes, apples, apricots, cranberries, rosemary, and pepper in a large bowl. Add broth and celery mixture. Toss gently to moisten. 

    3. Combine apricot preserves and soy sauce in a small bowl; set aside. 

    4. Remove foil from roast cavity. Loosely pack stuffing into center of the roast. Cover stuffing loosely with foil. Insert an ovenproof meat thermometer into center of the stuffing. Place any remaining stuffing in a lightly greased 2-quart covered baking dish. Roast for 1 hour or until thermometer in stuffing registers 165 degrees and meat registers 135 degrees, brushing roast occasionally with apricot mixture.

    5. Remove roast from oven and tent with foil; let stand for 15 minutes. Temperature of meat after standing should reach 145 degrees. To serve, slice crown roast between ribs. Serve stuffing with roast. 

    Nutrition facts

    Servings

    580 Calories per serving

    Amounts Per Serving

    • Total Fat: 30g
    • Cholesterol: 145mg
    • Sodium: 1100mg
    • Total Carbohydrates: 30g
    • Protein: 50g

    Daily Values

    0%
    Iron 6%
    0%
    Calcium 0%
    0%
    Vitamin D 0%
    0%
    Potassium 30%

    Recipe Source:

    Hy-Vee Monthly Ad December 2018