Holiday Favorites With Paul Marshall

Crown Pork Roast Stuffed with Sun Dried Apricots from Chef Paul Marshall

October 8, 2013:

Next up in our Holiday Favorites series is BlueStar All Star Chef Paul Marshall.  Chef Marshall is the former Chef de Cuisine of Oscars at The French Brasserie in The Waldorf Astoria.  Recently, the Chef and his wife purchased a historic 1774 dairy farm in Malvern, PA where he dazzles visitors with his unique Farm to Table cuisine.  With the farm renovation, Chef Marshall replaced the original kitchen with brand new BlueStar and Prizer Hoods equipment.

Recently, he made this dish for the BlueStar team and we all demanded that he share the recipe – enjoy!

Name: Chef Paul Marshall

Favorite Holiday Recipe:  Crown Pork Roast Stuffed with Sun Dried Apricots (Serves 6-8)

Why is this a holiday favorite: “Growing up, my grandmother made this recipe every Christmas.  Many people make pork loin for the holidays but this crown rack always seemed extra special.  I now make it every year and could not imagine the holidays without it.”

How your BlueStar range / oven helps make it perfect: “Not only does this large dish easily fit in my BlueStar, but the convection bake provides perfectly even heat distribution around the entire pork rack.  The pork cooks evenly throughout and is tender and delicious every time.”

Recipe: Crown Pork Roast


  • 8 pound crown roast of pork (14 – 16 ribs)
  • 4 cloves garlic, peeled and halved lengthwise
  • 1 sprig each of fresh rosemary and thyme
  • 1 small orange, cut into chunks
  • Salt and freshly ground black pepper

For the rub:

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon fresh garlic, finely chopped
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 1/2 teaspoons fresh sage, chopped
  • 1 1/2 teaspoons fresh rosemary, chopped
  • 2 teaspoons fresh thyme leave
  • 1 to 2 teaspoons fresh grated orange zest


  • Bring the roast to room temperature by removing it from the refrigerator 1 hour before cooking.  Make the rub by combining the olive oil, garlic, salt, pepper, sage, rosemary, thyme and orange zest in a small bowl.  Set aside.
  • Position the rack in the lower third of the oven and preheat to 450° F.  Season the cavity of the pork with salt and pepper and stuff with the halved garlic, sprigs of rosemary and thyme and the orange.  Shield the ends of the ribs with small pieces of aluminum foil to prevent burning.
  • Place the pork on a rack in a roasting pan and, using your hands, coat all the outer surfaces of the roast, and then prepare the stuffing

Sun Dried Apricots, Apple & Pecan Stuffing


  • 1 cup Sun Dried Apricots
  • 3 tablespoons extra-virgin olive oil, plus extra for finishing
  • 1/2 bunch fresh sage
  • 1/2 bunch fresh thyme
  • 1 large Spanish onion, thinly sliced
  • Kosher salt and freshly ground black pepper
  • 3 Granny Smith apples, peeled and diced
  • 1 1/2 cups raw pecans
  • 2 eggs
  • 3/4 cup heavy cream
  • 1 1/2 cups low-sodium chicken stock
  • 5 cups sourdough bread (crusts removed), hand-torn into 1 inch pieces
  • 1/4 bunch fresh flat-leaf parsley, roughly chopped


  • Set a large saute pan over medium heat and add olive oil, sage and thyme sprigs.  As the oil heats up the herbs will crackle and fry, infusing the oil.  Remove the sage and thyme and set aside on a paper towel to drain – these can be as a garnish, if desired.  Add onions to the pan and cook over medium heat for 15 minutes until caramelized.  Season with salt and pepper.  Remove the onions from pan and add apples and apricots.  Crush the pecans and add to the pan.  Add more oil, if needed and season with salt and pepper.  Gently saute until pecans are lightly toasted and apples are just cooked slightly – about 3 to 5 minutes.  In a large mixing bowl whisk together egg, cream, chicken stock, and salt and pepper, to taste.  Add torn sourdough, caramelized onions, apples, pecans and chopped parsley.  Using a wooden spoon, mix the stuffing until well combined.
  • Scoop stuffing into cavity of pork crown roast and cook to 160° internal temperature.
  • Let rest for 30 minutes before carving.


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