Did you know that today is National Crown Roast of Pork Day? I had originally planned to share this latest Crown Roast for Easter, with the significance of the Crown thing. It seemed fitting. But then I learned that today was National Crown Roast of Pork Day. Even more fitting, right? I’m sure between now and Easter, I’ll come up with something equally as beautiful with that “wow” factor you get from a Crown Roast. Hope you enjoy!
Crown Roast with Apricot Dressing
1 Pork Crown Roast (12 ribs and about 8 pounds)
1/2 teaspoon Seasoning Salt
1/3 cup Apricot Preserves
Heat oven to 350 degrees. Place roast on a rack in a shallow roasting pan. Sprinkle with seasoning salt. Bake, uncovered, 1 hour.
Brush sides of roast with preserves. Bake until a thermometer reads 145 degrees, 1-1/2 to 2 hours longer. Transfer roast to a serving platter. Let stand 20 minutes before carving.
While the crown roast is cooking, start the Apricot Dressing.
1 cup sliced fresh Mushrooms
1 medium Onion, finely chopped
1 Celery Rib, finely chopped
1/4 cup Butter, cubed
1/2 teaspoon dried Savory
1/2 teaspoon dried Thyme
1/4 teaspoon Salt
1/4 teaspoon White Pepper
3 cups soft Bread Crumbs
1 cup chopped dried Apricots
Slice the mushrooms, chop the onions, and celery. Set aside.
In a large skillet, heat butter over medium-high heat. Add mushrooms, onion and celery; cook and stir 6-8 minutes or until tender. While the vegetables are cooking, tear apart white or wheat bread into very small pieces. Spread out on a rimmed baking sheet and let sit until ready to use.
Chop the dried apricots, stir the apricots and seasonings into the pan with the vegetables. Add bread crumbs; toss to coat. Transfer to a greased 8-in. square baking dish. Bake 15-20 minutes or until lightly browned.
To serve, fill center of crown with the dressing and serve table side. Carve roast between ribs; serve with dressing.