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Ingredients
- STUFFING:
- 1 pork crown roast (12 ribs and about 8 pounds)
- 1/2 teaspoon seasoned salt
- 1/4 cup butter, cubed
- 1 cup sliced fresh mushrooms
- 1 medium onion, grated
- 1 celery rib, finely chopped
- 1 cup chopped dried apricots
- 1/2 teaspoon dried savory
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 cups soft bread crumbs
- 1/3 cup apricot preserves
Preparation
Step 1
Place roast, rib ends up, in a large shallow roasting pan; sprinkle with seasoned salt. Cover rib ends with foil. Bake, uncovered, at 350° for 1-1/2 hours.
For stuffing, in a large skillet, melt butter. Add the mushrooms, onion and celery; saute until tender. Stir in apricots and seasonings. Add bread crumbs; toss to coat.
Carefully spoon stuffing into center of roast. Brush sides of roast with preserves. Bake 45-75 minutes longer or until a meat thermometer reads 160°.
Transfer to a warm serving platter. Remove foil. Let roast stand for 10-15 minutes. Cut between ribs to serve.