Ingredients
1 pork crown roast (12 ribs and about 8 pounds)1/2 teaspoon seasoned salt1/3 cup apricot preservesAPRICOT DRESSING:1/4 cup butter, cubed1 cup sliced fresh mushrooms1 medium onion, finely chopped1 celery rib, finely chopped1 cup chopped dried apricots1/2 teaspoon dried savory1/2 teaspoon dried thyme1/4 teaspoon salt1/4 teaspoon pepper3 cups soft bread crumbs
Preparation
Preheat oven to 350°. Place roast on a rack in a shallow roasting pan. Sprinkle with seasoned salt. Bake, uncovered, 1 hour.
Brush sides of roast with preserves. Bake until a thermometer reads 145°, 1-1/2 to 2 hours longer. Transfer roast to a serving platter. Let stand 20 minutes before carving.
For dressing, in a large skillet, heat butter over medium-high heat. Add mushrooms, onion and celery; cook and stir 6-8 minutes or until tender. Stir in apricots and seasonings. Add bread crumbs; toss to coat. Transfer to a greased 8-in. square baking dish. Bake 15-20 minutes or until lightly browned. Carve roast between ribs; serve with dressing.
