Rice-Stuffed Pork Crown Roast
Impress your family and guests with this dish for your holiday meal. The rice stuffing can be cooked in a separate dish. Serve with your family's favorite holiday side dishes and fresh baked dinner rolls.
1 (16-rib) pork rib crown roast (about 8 pounds)
2 cups uncooked rice
1 cup uncooked wild and long grain rice
1 (4-ounce) package dried apricots
1/2 teaspoon ground cinnamon
1/2 cup coarsely chopped pecans
1/2 of a 6-ounce can frozen orange juice concentrate, thawed
1/2 cup honey
2 tablespoons butter or margarine
Orange slices for garnish (optional)
Fresh cranberries for garnish (optional)
- Place roast, bone tips up, on rack in a shallow roasting pan. Cover ends of bones with a strip of foil. Bake in a 350°F (175°C) oven for 1 1/2 to 2 hours.
- While roast is baking, cook rice according to package directions, adding apricots the last 10 minutes and cinnamon during the last 5 minutes of cooking time. Combine rice mixture and chopped pecans; mix well. Combine orange juice concentrate and honey, mixing well.
- Fill roast cavity with rice mixture. Place the remaining rice mixture in a small baking dish. Dot the rice stuffing with butter. Brush roast with some of the orange juice mixture. Continue baking roast and rice for 30 minutes or until meat thermometer registers 155°F. (Allow about 20 minutes per pound total cooking time). Brush occasionally with the orange juice mixture. Let roast stand for 10 to 15 minutes to allow juices to set.
- Carefully transfer roast to a warm serving platter. Garnish with orange slices and cranberries, if desired.
Makes 16 servings.
Nutritional Information Per Serving (1/16 of recipe): Calories 566 calories Protein 33 grams Fat 11 grams Sodium 77 milligrams Cholesterol 70 milligrams.
Recipe and photograph provided courtesy of National Pork Board.