The Melaniff Family Cookbook

Crown Roast of Pork with Fruit Stuffing

Serves 10


6 Lbs crown roast (14 ribs)



1 C water

1/4 C white vinegar


12 - 2 inch pieces of celery

Fruit Stuffing

1/3 C butter

2 sweet Italian sausage (1/4 Ib) (casing removed and sausage crumbled)

1/4 C thinly sliced celery

1/2 cup chopped onion

1 C tart apple (pared and diced)

1/2 C chopped dried apricots

2 C bread cubes (1/4 in.) or 4 slices bread cut into cubes

1 t. died sage leaves



3 T flour

1 can (1 lb 13 oz) whole apricots, drained

watercress (optional)


Preheat over to 400°F 

Wipe pork with damp paper towels.

Combine 1 t salt and 1/4 t pepper; rub meat with mixture.

Press piece of foil into center of crown roast to keep shape of cavity.

Place roast in shallow roasting pan without rack.

Roast uncovered 15 min.

Prepare celery garnish

With paring knife make thin cuts 1 inch long at one end of celery pieces. Place in ice water to curl ends. Refrigerate until you are ready to garnish the pork roast.

Before using, drain the celery curls thoroughly on paper towels.

Reduce oven temperature to 350°F.

Combine water and vinegar, pour into pan with roast.

Cover tightly with foil.

Roast 1 hour and 45 minutes.

Prepare fruit stuffing

In hot butter in skillet, sauté sausage, sliced celery and onion until onion is golden.

In large bowl combine cooked sausage mixture, apple, dried apricots, bread cubes, sage, 1/2 t salt and 1/4 t pepper, mix well.

Remove roast from oven, discard foil

Spoon stuffing into cavity, mounding in center.

Cover stuffing with foil.

Return roast to over, roast 45 minutes.

Place roast on heated platter keep warm.

Make gravy

Strain drippings in roasting pan into 4 cup measure; pour off fat from top, reserve 2 T.

Return reserved fat into roasting pan; stir in flour and then drippings (2 cups)

Bring sauce to a boil, stirring constantly; reduce heat and simmer for 3 minutes until thickened.

Before serving secure celery garnish with toothpicks between the bones.

Garnish with apricots and watercress,

Serve with gravy.

Colleen McGill Tierney - 2002