Built on traditional pork roast version, the simply awesome fruit stuffed recipe delivers divine flavors with addition of vibrant fruits such as green apples, prunes and dried apricot.
The premium recipe is also a perfect choice to make on get-to-gather parties or special events. Give your guests a fruity surprise hidden under the scrumptious buttery flavor of pork roast.
The meal takes time to prepare, but in the end its heavenly yummy flavor is worth every minute spent on making it. The pork cuisine is a healthy and yummy meal to have on weekdays as well as weekends.
- 10 T butter, divided
- 1 cup of celery, chopped
- 1 cup leeks, chopped (just the white parts), plus one more leek not chopped
- 4 T thyme, chopped, divided
- ½ pound cipollini or pearl onions, peeled
- 2 green apples, one diced in ½
- 7 cups sourdough bread, in ½
- 1 cup pitted prunes
- ½ cup dried apricot halves (I prefer tart California apricots)
- ½ cup yellow raisins
- 3 cups cups chicken stock, divided
- 1 handful flat leafed parsley chopped
- Kosher salt to taste
- Pepper to taste
- 13 rib Crown Roast of Pork or larger
- 1 onion, peeled and sliced
- 2 T butter
- 1Heat oven to 375 degrees. Melt 4 T of butter in a large skillet. Saute the leeks, celery and 2 T of thyme over medium heat until softened, about 5 to 7 minutes. Transfer to a large bowl.
- 2Melt 4 T more butter in the skillet and saute the onions and apples until apples are soft and the onions are just beginning to color, about 5 more minutes.
- 3Add apple, onions, bread, prunes, apricots, raisins, 1½ cups chicken stock and parsley to the bowl of leeks and celery. Season with salt and pepper and toss to mix.
- 4Rub the crown roast with a generous coating of kosher salt, pepper and the remaining 2 T of chopped thyme.
- 5Slice the remaining leek in half lengthwise and then into 2" pieces. Place the leek, the remaining sliced apple and the onion slices in the bottom of a roasting pan. Set a roasting rack on top of the vegetables and place the crown roast in the rack. Alternatively, you can set the crown directly on the vegetables. Wrap each bone with a piece of tin foil. Loosely fill the roast with stuffing and cover the stuffing with a piece of foil to prevent from burning. Pour the remaining 1 1 /2 cups of chicken stock in the bottom of the roasting pan. Roast for about 2 to 2½ hours until a thermometer placed in a meaty section (don't let it touch the bone) reaches 140 degrees. The pork temperature will continue to rise while resting and should be 145 degrees or more when served. Remove the foil for the last 20 minutes of cooking time. When roast is done allow to rest 15 minutes before serving.
- 6When the roast is 30 minutes from being done (about 2 hours) put the remaining stuffing in a baking dish, dot with the remaining 2 T butter and cover with foil. Cook for 30 minutes then remove the foil and cook another 15 minutes.