Crown Roast of Pork
Ingredients:
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1 (1 ) CROWN ROAST OF PORK
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( ) Grand Marnier Apricot Stuffing
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1 cup (250 mL) diced dried apricots
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1 cup (250 mL) Grand Marnier Liqueur
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1/2 cup (125 mL) butter
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1 cup (250 mL) coarsely chopped celery
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1 (1 ) medium onion, chopped
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8 oz (227 g) pkg herb stuffing mix
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1/2 cup (125 mL) slivered almonds
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1 cup (250 mL) chicken broth
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1/2 tsp (2 mL) thyme
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to taste (to taste ) salt and pepper
Preparation:
Place apricots and Grand Marnier in a small saucepan. Heat to boiling. Remove from heat and set aside. Melt butter in a large skillet over medium heat. Add celery and onion and saute 5 to 10 minutes. Transfer to a large mixing bowl. Add stuffing mix, apricots with liquid and almonds. Stir to combine. Heat broth to boiling. Pour over stuffing mix. Add thyme, salt and pepper. Stir to combine.
For all roasts: Fill cavity with a foil ball. Place roast in roasting pan, bones pointing up. Cover bone tips with small pieces of foil. At 325F (160C), cook:
Small roasts under 7 lbs (3kg) for 1/2 to 1 hour;
Medium roasts 7-9 lbs (3kg) for 1 1/2 hours;
Large roasts over 10 lbs (4.5kg) for 2 to 2 1/2 hours.
Remove from oven -- remove foil ball. Fill cavity with stuffing -- cover with foil to prevent drying. Continue to cook all roasts for another 1 1/2 hours or until meat thermometer registers 155-160ºF (68-71ºC).