Spirited Entertaining - Great New Recipes using Manitoba Foods - Manitoba Agriculture, Food and Rural Initiatives

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August 2006

Spirited Entertaining: Great New Recipes Using Manitoba Foods

Crown Roast of Pork with Grand Marnier Apricot Stuffing

Both elegant and easy, a crown roast that can't help but impress your guests. This attractive entrée, stuffed with a delicious combination of fruit and nuts, will be the hit of your holiday party.

1		CROWN ROAST OF PORK

Grand Marnier Apricot Stuffing:
1 cup	(250 mL)	diced dried apricots
1 cup	(250 mL)	Grand Marnier liqueur
1/2 cup	(125 mL)	butter or margarine
1 cup	(250 mL)	coarsely chopped celery
1	(1)	medium onion, chopped
8 oz	(227 g)	pkg herb stuffing mix
1/2 cup	(125 mL)	slivered almonds
1 cup	(250 mL)	chicken broth
1/2 tsp	(2 mL)	dried thyme
		salt and pepper (to taste)
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 sauté 5-10 minutes. Combine with stuffing mix, apricots and liquid, and almonds in a large bowl. Heat broth to boiling. Pour over stuffing mix. Add thyme, salt and pepper. Stir to combine. Makes: 4-6 cups Cooking instructions for crown roasts: Fill cavity with a ball of foil. Place roast in roasting pan, bones pointing up. Cover bone tips with small pieces of foil. At 325°F (160°C), cook: Small roasts (under7 lbs/3kg) for ½ to 1 hour, Medium roasts (7-9 lbs/3 kg) for 1 ½ hours, Large roasts (over 10 lbs/4.5 kg) for 2-2 ½ hours. Remove from oven; remove ball of foil. Fill cavity with stuffing; cover with foil to prevent drying. Cook all roasts for another 1 ½ hours or until meat thermometer registers 160°F (70°C). Manitoba Pork Council www.manitobapork.com

This elegant dish deserves an elegant wine like Domaine De Nalys Chateauneuf-Du-Pape Blanc. Any full-bodied, premium wine will enhance this classic, flavourful entrée. Visit www.liquormartsonline.com for more information.