Creating a show stopping, holiday-worthy entree does not have to be time consuming or high in calories.
Eat Well Lose Weight, Better Home and Gardens' new cookbook (Houghton Mifflin Harcourt, 2013) makes this recipe for crown roast of pork easy to follow, as well as being easy on your waist. Do you like to do things ahead of time? Prepare the roast up to a day ahead through step 3. Cover, refrigerate overnight, and finish the dish during your cocktail hour, leaving plenty of time to spend with your guests, not in the kitchen. Don't want to bother making your own stuffing? Skip step 2 entirely and opt for a packaged stuffing, then proceed on (this will change the calorie count slightly). No rules. It's all about options.
Apricot-Apple Stuffed Crown Roast
prep 45 minutes
roast time 3 hours 15 minutes
stand 15 minutes
makes 16 servings (1 rib and 1/2 cup stuffing each)
- 1 8- to 10-pound pork rib crown roast (16 ribs)
- 1 cup sliced celery (2 stalks)
- 1/2 cup chopped onion (1 medium)
- 1/4 cup butter
- 8 cups dry firm-textured whole wheat
- bread cubes
- 2 cups chopped apples (3 medium)
- 1/2 cup snipped dried apricots
- 1/2 cup dried cherries (optional)
- 1/2 teaspoon dried sage, crushed
- 1/4 teaspoon ground black pepper
- 11/2 cups reduced-sodium chicken broth
- or water
- 3 tablespoons orange juice
- 1 tablespoon light-color corn syrup
- 1 teaspoon reduced-sodium soy sauce
1) Preheat oven to 325°F. Trim fat from meat. Place roast, bone tips up, on a rack in a shallow roasting pan. Make a ball of foil and press it into the roast cavity to hold cavity open. Wrap the bone tips with foil. Roast for 2 1/2 hours.
2) Meanwhile, for stuffing, in a large skillet cook celery and onion in hot butter over medium heat about 5 minutes or until tender. In a very large bowl toss together bread cubes, apples, apricots, cherries (if desired), sage, and pepper. Add broth and the celery mixture. Toss gently to moisten. If desired, add enough additional broth to make stuffing desired moistness.
3) In a small bowl stir together the orange juice, corn syrup, and soy sauce; set aside.
4) Remove foil from roast cavity. Loosely pack stuffing into the center of the roast. Cover stuffing loosely with foil. Insert an ovenproof meat thermometer into the center of the stuffing. Place any remaining stuffing in a covered lightly greased casserole; set aside. Roast for 45 to 60 minutes or until thermometer in stuffing registers 165°F and the roast registers 145°F, brushing roast occasionally with the orange juice mixture. Bake the stuffing in the casserole the last 45 to 60 minutes of roasting.
5) Cover roast with foil and let stand for 3 minutes. To serve, slice roast between the ribs. Serve the additional stuffing in casserole along with the roast.
280 cal., 10 g fat (4 g sat. fat), 83 mg chol., 245 mg sodium, 14 g carb., 6 g sugar, 2 g fiber, 33 g pro.