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Pork Crown Roast with
Apricot & Apple Stuffing
  1 - Pork Crown Roast (5-1/2 to 6 lbs. - 12-16 ribs) salt and pepper to taste
     
  Stuffing:  
  1 - tablespoon sugar
  1 - teaspoon instant chicken bouillon granules
  3/4 - cup hot water
  1/3 - cup chopped dried apricots
  4 - cups dry whole wheat bread, cubed (about 6 slices)
  1 - large apple, peeled, cored and chopped
  1/2 - teaspoon salt
  1/2 - teaspoon ground sage
  1/4 - teaspoon ground cinnamon
  1/8 - teaspoon pepper
  1/2 - cup chopped celery
  1/4 - cup chopped onion
     
  Glaze:  
  1/4 - cup orange juice
  1 - tablespoon light corn syrup
  1/2 - tablespoon soy sauce
    Apricot halves, fresh sage for garnish
 
 
  1. Place roast, bone tips up on rack in a shallow roasting pan.. Season with salt and pepper.
  2. Make a ball of aluminum foil and press into cavity to maintain shape.
  3. Wrap bone tips with foil.
  4. Insert meat thermometer, making sure the tip does not touch bone.
  5. Roast at 325 degrees until thermometer reaches 150 degrees.
For Stuffing and glaze:
  1. Dissolve sugar and bouillon in hot water, pour over apricots.
  2. Let stand for 5 minutes.
  3. In a large bowl, combine bread cubes, apple, orange peel, salt,sage cinnamon and pepper.
  4. Add softened apricots.
  5. Cook celery and onion in butter until tender, add to stuffing.
  6. Remove foil from roast center, pack stuffing lightly into roast.
  7. Combine the glaze ingredients, spoon over meat.
  8. Return to oven and bake until thermometer register 160 degrees (total cooking time will be about 2-1/2 to 3 hours).
  9. Transfer roast to a warm platter, garnish with apricot halves and fresh sage.
  10. Slice between the ribs to serve. Yield: 12-16 servings
Previous Recipe
 
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Monday-Friday: 7:30am to 6:00pm - Saturday: 7:00am to 5:00pm
Johns Meat Market, Scotch Plains, New Jersey - www.JohnsMarket.com