Impress your family 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.
Rice-Stuffed
Pork Crown Roast
- 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 (optional)
Fresh cranberries (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 degree F. 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 degrees 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.
Serves 16.
Nutrition Facts:
Calories 566 calories
Protein 33 grams
Fat 11 grams
Sodium 77 milligrams
Cholesterol 70 milligrams
Recipe and photograph provided
courtesy of Pork: The Other White Meat.
