Crown Roast of Pork with Rice d'Orange
Crown roast of pork makes a stunning centerpiece for a holiday or special meal.
1 (7 to 8-pound) crown roast of pork
1 cup chopped onion
1 tablespoon butter or margarine
2 teaspoons salt
1 teaspoon dried thyme
1/2 cup raisins
1/2 cup orange juice
1/4 cup dry sherry
6 cups hot cooked rice, preferably cooked in chicken broth
2 tablespoons finely grated orange peel
2 oranges, peeled and sectioned*
- Preheat oven to 325°F (160°C).
- Season inside and outside of crown roast with salt and pepper. Place, ribs down, in a shallow pan. Bake for about 2½ hours, basting occasionally, or until a thermometer reads 160°F when inserted into meatiest part of roast. Meanwhile, sauté onion in butter until soft but not brown. Add salt, thyme, raisins, orange juice and sherry. Cover and cook over low heat about minutes or until raisins are plump. Stir in rice and half the orange peel, tossing lightly to blend well.
- About 15 minutes before the meat is done, remove from oven. Pour off pan juices and reserve to make gravy, if desired. Turn roast, rib ends up. Fill center with orange rice. Spoon remaining rice around roast. Cover with foil to prevent drying of rice and return to oven until meat is fully cooked. Sprinkle with remaining orange peel and garnish with orange sections before serving.
Makes 8 to 10 servings.
*To Section an Orange: (If you need finely grated orange peel for the recipe you're working on, do that before you begin sectioning the orange.) With a sharp chef's knife, slice off the top and bottom so the orange will stand on end. Proceed to slice the peel off from top to bottom, making sure to slice away all the white pith and the outer membrane of the orange sections. When you are through, each orange section should come out easily, though you may need a paring knife to separate it from the dividing membranes. Do this last part over a bowl to catch any juices you may need.
Recipe and photograph provided courtesy of USA Rice Council.