Crown Pork Roast

Photo: flickr user Doctor Noe

Ingredients

10 ribs each

Salt

pepper

1 teaspoon rosemary, crushed

3 tablespoons apricot preserves

1 tablespoon honey

cherry tomatoes

cup butter

1 1/2 teaspoons poultry seasoning

1/2 teaspoon salt

3/4 quart small, soft bread cubes

1 cup pitted prunes

6 cooking apples, peeled

cut in eighths

Juice of 1 lemon, if apples are not

Preparation

Have butcher prepare crown roast. Put on rack in roasting pan and season with salt, pepper to taste and rosemary. Cover rib ends with small pieces of foil while roasting. Roast in 325 degree oven until meat thermometer registers 170 degrees. Loins need to roast to 170 degrees only although other pork cuts done at 185 degrees. A 14 rib crown roast will take about 4 hours. About 30 minutes before end of roasting time mix apricot pre

Melt butter, stir in poultry seasoning and salt then mix with bread cubes. Pour hot water over prunes, let stand about 10 minutes then cut in halves. Put apples and prunes in shallow 2 quart baking dish and pour lemon juice, if used, over the top. Cover and bake in preheated oven at 325 degrees for 45 minutes. Uncover and bake a few minutes longer. To serve: Put roast<