How to make it

  • Preheat oven to 450°F. Position oven rack in the bottom third of the oven .
  • Prepare the Fruit stuffing.
  • In a large pan over medium heat, melt the butter; when it is bubbling, add onions and allow to cook until they are transparent. Add bread cubes; stirring until mixed. Remove from heat.
  • In a large saucepan over medium heat, parboil apricots and prunes in water for about 4 minutes. Remove from heat and drain; cut into small pieces.
  • Add these to the bread mixture; add apples, stirring to mix thoroughly.
  • Add salt, nutmeg, cinnamon, and cloves. (If the mixture feels dry and has not melded well, add a little water, wine, or bouillon.
  • For the roast.
  • In a small bowl, combine flour, salt, and pepper; rub it over the outer fat of the crown loin of pork.
  • Cook bacon until well done; remove from heat and crumble bacon into small pieces.
  • Brush the outside bone of the pork with a mixture of crumbled bacon and bacon fat.
  • Place roast, bone tips up, on rack in a shallow roasting pan. and fill the center of the crown (cavity) with the Fruit Stuffing.
  • Place aluminum foil over the Fruit Stuffing to hold moisture in and keep the fruit from drying out. Also place a small piece of aluminum foil on each of the bone tips so that they will not burn.
  • Bake 10 minutes in an open pan at 450°F. Reduce oven temperature to 325 degrees and continue to roast until the internal temperature reaches 140° to 145°F on a meat thermometer, approximately 2 1/2 hours. (Allow about 20 to 25 minutes per pound for roasting.)
  • Rotate roasting pan halfway through cooking time.
  • During the last 15 minutes of cooking time, remove the aluminum foil from the Fruit Stuffing and bone tips to allow them to brown
  • When roast is done cooking, carefully transfer roast to a warm serving platter.
  • Tent with aluminum foil and let roast stand 15 minutes before serving and carving (meat temperature will rise 5 to 10 degrees after it is removed from the oven).
  • Pour off the fat juices from the pan
  • Carving: Remove the Fruit Stuffing to a serving bowl before cutting the pork. Using a long, sharp knife, cut the roast into 1-rib servings.
  • Serve with a spoonful of the Fruit Stuffing.

Reviews & Comments 2

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    " It was excellent "
    valinkenmore ate it and said...
    Thanks fo rthe wonderful post!
    Was this review helpful? Yes Flag
    " It was excellent "
    quaziefly ate it and said...
    Beautiful presentation and recipe. Great post! You have my 5!
    Was this review helpful? Yes Flag

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