It’s beautifully roasted with an apricot glaze and a nicely-browned stuffing!
Ingredients
1 pork crown roast (12 ribs and about 8 pounds)
1/2 teaspoon seasoned salt
1/3 cup apricot preserves
Apricot dressing:
1/4 cup butter, cubed
1 cup sliced fresh mushrooms
1 medium onion, finely chopped
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
Directions
-Preheat oven to 350°. Place roast on a rack in a shallow roasting pan. Sprinkle with seasoned salt. Bake, uncovered, for 1 hour.
-Brush sides of roast with preserves. Bake until a thermometer reads 145°, 1-1/2 to 2 hours longer. Transfer the roast to a serving platter. Let stand 20 minutes before carving.
-For the dressing, in a large skillet, heat butter over medium-high heat. Add mushrooms, onion, and celery; cook and stir for 6-8 minutes or until tender. Stir in apricots and seasonings. Add bread crumbs; toss to coat. Transfer to a greased 8-inch square baking dish. Bake for 15-20 minutes or until lightly browned. Carve roast between ribs; serve with dressing.
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