A Crown Fitting for the Day

As I’m sure you have guessed, today is National Crown Roast of Pork Day. Just as the name suggests, this roast is worthy of a royal celebration.

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A National Celebration of Crown Roast with Apricot Dressing

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
Rib Roast
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.

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.

A Royal Presentation – Pork Crown Roast with Fruited Sausage Stuffing

This beautiful Crown Roast come to us from Betty Crocker. Who would have thought it, right? I have a bucket list of recipes I’m dying to try, yet for one reason or another, haven’t. Usually, these shortfalls are a direct result of that undeniable excuse – life.

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Crown Pork Roast with Mushroom Stuffing

Would you believe I have two Crown Rib recipes? Would you believe that both of those recipes came to me courtier of Betty Crocker? Betty Crocker, the expert in the kitchen since 1921. She hosted cooking shows on the radio, and has written countless cookbooks. One of my first cookbooks was from Betty Crocker. Not bad for a woman who does not actually exist.

A stuffed Crown Roast is one of those buck list meals I have dreamt of for as long as I can remember. Placing this beautiful roast on the table and reveling in all the awes of my guests – such is my fantasy holiday. Everyone is dressed to the nines. The room is bathed in the warm glow of candle light. We raise our glasses of Champagne and toast to the promise of tomorrow. Perhaps this fantasy stems from my American desire to feel like Royalty, even if we are not willing to admit it. Crown Roast – even the name is regal. Once upon a time, usually around the holidays, (from just before Thanksgiving to just after Christmas) these beautiful roasts were a prominent feature in the meat section. These days, markets don’t necessarily carry a cut of meat that requires any sort of culinary execution. You really can’t blame the mega markets – it’s all about movement – space is valuable. No one wants to feature cuts of meat that aren’t going to sell. While we dream of fancy feasts, when it comes right down to it most of us feel intimidated in our own kitchens. I say take a deep breath, make friends with your butcher, and just do it.

Crown Pork Roast with Mushroom Stuffing
Crown Roast:
8- to 10-lb pork crown roast (about 16 to 18 ribs)
2 teaspoons salt
1 teaspoon pepper

Mushroom Stuffing:
2/3 cup butter
2 Celery Stalks, chopped (1 cup)
1 medium onion, finely chopped (1/2 cup)
1 lb fresh mushrooms, sliced (6 cups)
8 cups unseasoned croutons
1 tablespoon chopped fresh sage or 1 teaspoon dried
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1 tablespoon chopped fresh marjoram leaves or 1 teaspoon dried
1 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon pepper

Finishing Touches:
8 to 10 Small red apples
10 Fresh Bay Leaves
6 Sprigs Thyme
6 Sprigs
Handful Fresh Cranberries
Handful Fresh Mushrooms

Preheat oven to 325 degrees.

Sprinkle pork roast with salt and pepper.

Place roast, bone ends up, on a rack in a shallow roasting pan. Wrap bone ends in foil to prevent excess browning.

Insert an ovenproof meat thermometer so that the tip is in the thickest part of the pork. Make sure probe DOES NOT touch bone or rest in fat.

Crumple foil and place in the middle of the crown to help roast hold its shape while roasting evenly.

Place roast in the oven, uncovered, and cook for 3 about hours.

While roast is cooking, make mushroom stuffing.

In 4-quart Dutch oven, melt butter over medium heat. Cook celery, onion and mushrooms in butter about 3 minutes, stirring occasionally, until tender.

Stir in half of the croutons. Cook, stirring frequently, until evenly mixed and croutons are softened. Stir in remaining croutons and ingredients. About 1 hour before pork is done, remove foil from center and fill center of crown with stuffing. Cover stuffing with foil for first 30 minutes.

Remove pork from oven when thermometer reads 150 degrees cover with tent of foil and let stand 15 to 20 minutes or until thermometer reads 160 degrees. Temperature will continue to rise about 10 degrees and pork will be easier to carve.

To serve, remove foil wrapping from bone ends transfer crown to a serving platter. Spoon any stuffing that may have fallen out during transfer back into center of crown. Garnish as desired with finishing touches. To plate, spoon stuffing from center of crown, cut pork between ribs.

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