Apricot Dijon Pork Crown Roast Recipe

This Apricot Dijon Pork Crown Roast recipe delivers a stunning balance of sweet, tangy, and savory flavors, combining a juicy bone-in pork loin with a rich apricot glaze and hearty stuffing. Featured on Maddie and Kiki BBQ Barn Season 2, this showstopping dish from Maddie and Kiki Longo is perfect for holiday gatherings, special occasions, or any time you want to impress with a bold BBQ centerpiece.

The Inspiration

Few dishes command attention quite like a pork crown roast. With its dramatic presentation and rich, flavorful meat, it has long been a centerpiece for celebratory meals. This version, featured on Maddie and Kiki BBQ Barn Season 2, takes that classic roast and infuses it with bold barbecue personality and a sweet-savory twist.

Maddie and Kiki Longo bring their signature BBQ style to this dish by combining the richness of pork with the brightness of apricot and the sharp tang of Dijon mustard. The marinade builds layers of flavor before the roast even hits the grill, while the stuffing adds texture, aroma, and depth from ingredients like sourdough bread, dried apricots, and toasted walnuts.

The use of indirect heat on the grill gives the roast a gentle smoky character while maintaining moisture and tenderness. It’s a perfect example of how traditional roasting techniques can meet outdoor cooking for something truly memorable. This dish is designed not just to feed a crowd, but to create a moment—when it arrives at the table, golden, fragrant, and beautifully carved, it becomes the highlight of the meal.

Ingredients

1 whole bone-in pork loin (around 16 lbs, around 12 bones), frenched
½ cup Dijon mustard
½ cup apricot jam
2 tbsp fresh ginger, minced
5 garlic cloves, minced
¼ cup apple cider vinegar
¼ cup olive oil plus 2 tbsp olive oil, divided
Salt and pepper to taste
1 medium yellow onion, chopped finely
3 stalks of celery, chopped finely
4 garlic cloves, chopped finely
4 cups of sourdough bread, cut into ¾ inch pieces
½ cup dried apricots, sliced
½ cup toasted walnuts, chopped
¼ cup fresh parsley, chopped
1 ½ tsp dried summer savory
1 ½ cups of chicken stock
2 eggs, beaten

Methods

Pre-heat the grill over medium high heat (350-375F) with a section reserved for indirect heat.
In a small bowl mix together Dijon, apricot jam, ginger, apple cider vinegar, ¼ cup olive oil, and pepper.
Rub marinade all over the flesh side of the pork loin.
Place on a tray in the refrigerator and marinate for 3-4 hours.
Remove from the refrigerator and bring back to room temperature over 30 minutes.
Season the flesh of the pork loin generously with salt.
Shape the loin into a circle, with the bones facing outwards and upwards.
Once properly shaped, tie the roast with butcher twine to keep its shape.
Place the roast on a grill rack over a baking sheet.
Meanwhile, prepare the stuffing. In a hot skillet over medium high heat, add the remaining olive oil, onions, celery and garlic.
Cook for 3-4 minutes, stirring often, or until slightly soft.
Add the butter and allow it to melt.
Remove from heat and let cool for 5 minutes.
In a large bowl, mix together the bread, apricots, walnuts, parsley and dried summer savory.
Add the butter, onions, celery and garlic and mix all together.
In a separate bowl, whisk together the eggs and stock.
Pour the stock mixture into the bread mixture and mix.
Season stuffing with salt and pepper.
Gently pack the stuffing into the center cavity of the crown roast.
Cover the roast with foil and place in the indirect heat section of the grill, with the lid closed.
Cook for 2 ½ hours, or until it reaches 140F internal temp.
Remove the foil and cook for an additional 30 minutes, or until the internal temp reaches 150F and the stuffing is browned and crunchy on top.
Remove from the grill, place new foil over the roast and allow it to rest for 15-20 minutes.
Slice into equal portions and serve alongside the stuffing.

Serving Suggestions

This apricot Dijon pork crown roast is best served as the centerpiece of a celebratory meal, making it ideal for holidays, special occasions, or large family gatherings. Pair it with classic sides like roasted vegetables, creamy mashed potatoes, green beans, or a crisp seasonal salad to balance the richness of the pork and stuffing. The sweet and tangy glaze also pairs beautifully with fruit-forward accompaniments such as apple compote or cranberry sauce.

For a complete BBQ-inspired feast, serve alongside grilled vegetables or corn dishes to echo the outdoor cooking method. Beverage pairings can include a medium-bodied red wine like Pinot Noir, a slightly sweet Riesling, or even a crisp apple cider to complement the apricot and Dijon flavors.

Final Thoughts

This Apricot Dijon Pork Crown Roast recipe is a true celebration of bold flavors, thoughtful preparation, and impressive presentation. Featured on Maddie and Kiki BBQ Barn Season 2 with Maddie and Kiki Longo, it showcases how combining sweet apricot preserves with tangy Dijon mustard can elevate a classic pork roast into something extraordinary.

Find more recipes from Maddie & Kiki’s BBQ Barn here!