Ingredients
Pork rib crown roast (5-1/2 to 6 pounds, 12-16 ribs)Salt and pepper to tasteSTUFFING:1 tablespoon sugar1 teaspoon chicken bouillon granules3/4 cup hot water1/2 cup chopped dried apricots4 cups cubed day-old whole wheat bread (about 6 slices)1 large apple, peeled and chopped1/2 teaspoon finely shredded orange zest1/2 teaspoon salt1/2 teaspoon rubbed sage1/4 teaspoon ground cinnamon1/8 teaspoon black pepper1/2 cup chopped celery1/4 cup chopped onion1/4 cup butter, cubedGLAZE:1/4 cup orange juice1 tablespoon light corn syrup1/2 teaspoon soy sauceApricot halves, fresh sage for garnish
Preparation
Place roast, bone tips up, on rack in shallow roasting pan. Season with salt and pepper. make a ball of aluminum foil and press into cavity to maintain shape. Wrap bone tips with foil. Insert thermometer, make sure the tip does not touch bone. Roast at 325° until thermometer reaches 150°.
To prepare stuffing, dissolve sugar and bouillon in 3/4 cup of hot water; pour over apricots. Let stand 5 minutes. In a large bowl, combine bread, apple, orange zest, salt, sage, cinnamon and pepper. Add softened apricots. Cook celery and onion in butter until tender; add to bread mix. Remove foil from roast center; pack stuffing lightly into roast.
Combine the glaze ingredients; spoon over meat. Return roast to oven until thermometer registers 160° (total cooking time for roast will be about 2-1/2 to 3 hours). Transfer to warm platter; garnish with apricot halves and fresh sage. Slice between the ribs to serve.
