Crown Roast of Pork with Wild Rice Stuffing
3

Serves 16

This is one of the most impressive and classic roasts; perfect for a crowd. Although we suggest that this recipe serves 16, those with large appetites may ask for seconds.

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    Ingredients: 
    • 1 (16-rib) crown roast of pork (8 to 10 pounds), trimmed and tied by a butcher
    • 2 tablespoons extra-virgin olive oil, plus a little extra for the foil
    • 4 cloves garlic, finely chopped
    • 1 tablespoon finely choppped fresh rosemary
    • 3/4 teaspoon freshly ground black pepper
    • 2 3/4 teaspoons fine sea salt, divided
    • 2 3/4 cups chicken broth
    • 1 onion, finely chopped
    • 1 celery stalk, finely chopped
    • 1 tablespoon unsalted butter
    • 1 1/2 cup brown and wild rice mix
    • 2/3 cup dried cranberries
    • 1/2 cup chopped pecans
    • 3 teaspoons thyme leaves, divided
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    Method: 

    Preheat the oven to 375°F. Line a large roasting pan with foil and oil the foil. Place roast on foil.


     


    In a small bowl, combine garlic, oil, rosemary, pepper and 2 teaspoons salt. Rub mixture all over pork meat (but not on bones), inside and out. If you like, place a small ovenproof ramekin or a bowl in the center of roast to help it keep its shape. Wrap tips of bones with small pieces of foil to prevent them from burning. Roast pork in center of the oven until just browned on the outside, about 1 hour.


     


    Meanwhile, in a medium saucepan, combine broth, onion, celery, butter and remaining 3/4 teaspoon salt, and bring to a boil. Stir in rice. Lower heat, cover the pan and simmer until rice is tender, 40 to 50 minutes. Add cranberries, pecans and 2 teaspoons thyme leaves, and toss. Remove from heat.


     


    Remove pork from oven; remove ramekin. Toss rice and mound in center of pork; if some doesn’t fit, transfer to a small baking dish and roast alongside the pork. Continue to roast until an instant-read thermometer inserted into the center of chops (but not touching bone) registers 150°F, 20 to 30 minutes more. Let rest 15 minutes.


     


    Using 2 spatulas, carefully transfer roast to a platter; replace any stuffing that falls out. Remove and discard foil tips and any string used to tie roast. Sprinkle top of rice with remaining 1 teaspoon thyme. Carve between bones and serve each chop with rice stuffing.

    Nutritional Info: 
    Per Serving:330 calories (130 from fat), 14g total fat, 4g saturated fat, 75mg cholesterol, 580mg sodium, 19g carbohydrate (2g dietary fiber, 4g sugar), 31g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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