Crown Pork Roast

Saturday, December 29, 2012

This is a great dish for a Holiday gathering.  We don't do these anymore, because our family kinda sucks.

Crowned Pork Roast

Yield:Serves 10

prep time:

cook time:

total time: 2.5 hours


  • 1 pork loin crown roast (10 to 12 ribs, about 6 to 8 pounds)
  • 1/2 teaspoon seasoned salt
  • 1/4 cup butter, cubed
  • 1 cup sliced fresh mushrooms
  • 1/2 cup diced celery
  • 3 cups cubed day-old bread
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup apricot preserves
  • 1 cup whole fresh cranberries, optional


  1. Preheat oven to 350°. Place roast, rib ends up, in a shallow roasting pan; sprinkle with seasoned salt. Cover rib ends with foil. Bake, uncovered, for 1-1/4 hours.
  2. Meanwhile, melt butter over medium-high heat. Add mushrooms and celery; saute until tender. Stir in bread cubes, salt and pepper. Spoon around roast. Brush sides of roast with preserves. Bake until a thermometer inserted into meat between ribs reads 145°, 45-60 minutes. Remove foil; let meat stand 10 minutes before slicing.
  3.  If desired, thread cranberries on a 20-in. string or thread. Transfer roast to a serving platter. Loop cranberry string in and out of rib ends. Slice between ribs to serve.

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