Crown Roast of Pork with Apricot Pine Nut Stuffing
Yield: Serves 14
Cooking Time: 2 hours
Preparation Time: 45 minutes
Ingredients
7 lb (3 kg) crown roast of Canadian Pork (14 - 16 ribs)
Stuffing:
1 cup (250 mL) dried apricots, chopped
1/2 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
1/2 tsp (2 mL) sage
1/2 tsp (2 mL) black pepper
1/3 cup (75 mL) pine nuts or chopped almonds, toasted
Sauce:
1 cup (250 mL) brown sugar
1/2 cup (125 mL) Dijon mustard
2 tsp (10 mL) freshly grated ginger
2 Tbsp (25 mL) orange juice
Cooking Instructions
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 325°F (160°C) 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 hour or until meat thermometer registers 155°F (68°C). Remove foil and allow roast to rest for 10 minutes. To serve, slice between the bones.
To make stuffing: Simmer apricots in a small saucepan with juice for 5 minutes. Melt butter in a non-stick skillet. Add onion and celery and cook until soft. Place in a large bowl and toss with bread cubes, apples, salt, sage, black pepper and nuts. Add apricot mixture and mix thoroughly. 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 sugar, grainy mustard, ginger and orange juice and cook over medium heat. Serve over slices of crown roast.
