I have been making crown roasts for many years but was only satisfied with the results when I combined a few recipes to come up with this version. It’s beautifully roasted with a sweet glaze and a nicely browned dressing.
—ISABELL COOPER CAMBRIDGE, NS
PREP: 20 MIN. • BAKE: 2 1/2 HOURS + STANDING • MAKES: 12 SERVINGS
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
1. Preheat oven to 350°. Place roast on a rack in a shallow roasting pan. Sprinkle with seasoned salt. Bake, uncovered, 1 hour.
2. Brush sides of roast with preserves. Bake 1 1/2-2 hours longer or until the meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Transfer roast to a serving platter. Let stand for 20 minutes before carving.
3. For dressing, in a large skillet, heat butter over medium-high heat. Add mushrooms, onion and celery; cook and stir 6-8 minutes or until tender. Stir in apricots and seasonings. Add bread crumbs; toss to coat. Transfer to a greased 8-in. square baking dish. Bake 15-20 minutes or until lightly browned. Carve roast between ribs; serve with dressing.