Crown Roast of Pork with Apricot Pine Nut Stuffing
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
- 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.
- 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.
- 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.
- Sauce: Combine sauce ingredients in a small saucepan and heat over medium heat. Serve over slices of crown roast.
Note: All or some of the stuffing may be placed in a greased casserole and baked in a 325ºF (160ºC) oven for 1 hour.