Canadian Crown Roast of Pork with Grand Marnier and Apricot Stuffing :photo
Canadian Crown Roast of Pork with Grand Marnier and Apricot Stuffing


1 *Canadian Crown Roast of Pork
1 cup / 250 mL diced dried apricots
1 cup / 250 mL Grand Marnier liqueur
1/2 cup / 125 mL butter or margarine
1 cup / 250 mL chopped celery
1 medium onion, chopped
1 (8-ounce / 227 g) package herb seasoned stuffing mix
1/2 cup / 125 mL slivered almonds
1 cup / 250 mL chicken broth
1/2 teaspoon / 2 mL dried thyme


In a small saucepan, heat apricots and Grand Marnier to boiling.
Remove from heat; set aside.
Melt butter in a large skillet over medium heat.
Add celery and onion; sauté 5-10 minutes.
Transfer to large mixing bowl.
Add stuffing mix, apricots with liquid, and almonds.
Stir to combine.
Heat broth to boiling.
Pour over stuffing mix.
Add thyme, and salt and pepper to taste.
Stir to combine.
For All Roasts:
Fill cavity with large foil ball.
Place roast in roasting pan, bones pointing up.
Cover bone tips with small pieces of foil to prevent burning.
Roast uncovered at 325º F (160ºC) according to the chart below.
Baste occasionally with pan juices.
Remove roast from oven.
Drain off any excess fat.
Remove foil ball.
Fill cavity with stuffing.
Cover stuffing with a small piece of foil to prevent drying.
Roast another 1 1/2 hours or until meat thermometer reaches 160ºF (70ºC).
Place roast on a carving board and allow to rest 10 minutes.
Slice between ribs to serve.

Posted by Watermelon Wendy
Cooking Time:
Small Roasts Under 7 lbs/3 kg 0.5 to 1 hour
Medium Roasts 7-9 lbs/3-4 kg 1.5 hours
Large Roasts Over 10 lbs/4.5 kg 2 to 2.5 hours
from 'Put Pork on Your Fork'
*Of course you can use any Crown Roast you have in your area - this recipe is from our Canadain Pork Board, so it is a little biased!


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