Rice-Stuffed Pork Crown Roast
Courtesy of National Pork Board 16 Servings • 30 Min. Prep Time • 2 Hr. 40 Min. Cook Time| Ingredients |
|---|
| 8 lb. crown roast of pork, 16-rib |
| 2 c. rice, uncooked |
| 1 c. wild and long grain rice, uncooked |
| 1 4-oz. package dried apricots |
| 1/2 tsp. cinnamon |
| 1/2 c. pecans, coarsely chopped |
| 1/2 6-oz. can frozen orange juice concentrate, thawed |
| 1/2 c. honey |
| 2 Tbsp. butter |
| orange slices, cranberries (optional) |
Directions:
1. 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 oven for 2 hr.
2. While roast is baking, cook rice according to package directions, adding apricots the last 10 min. and cinnamon during the last 5 min. of cooking time. Combine rice mixture and chopped pecans; mix well. Combine orange juice concentrate and honey, mixing well.
3. 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 min. or until meat thermometer registers 145°F. (Allow about 15 min. per lb. total cooking time). Brush occasionally with the orange juice mixture.
4. Let rest about 10 min. Carefully transfer roast to a warm serving platter. Garnish with orange slices and cranberries, if desired.
* 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.
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
Nutrition:
Calories: 596; Total Fat: 23g; Saturated Fat: 8g; Cholesterol: 119mg; Total Carbs: 46g; Fiber: 2g; Protein: 50g; Sodium: 93mg;