Crown Roast of Pork with Wild Rice Stuffing

Crown Roast of Pork with Wild Rice Stuffing

Recipe Rating: 2.89449
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.
  • 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 chopped fresh rosemary
  • 3/4 teaspoon ground black pepper
  • 2 3/4 teaspoon fine sea salt, divided
  • 1 onion, finely chopped
  • 1 stalk celery, 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 fresh thyme leaves, divided
  • 2 3/4 cup chicken broth
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 of the salt. Rub mixture all over pork (not the 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 foil to prevent them from burning. Roast pork in the center of the oven until just browned, 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, and toss. Remove from heat.

Remove pork from the 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 (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 carbohydrates, (2 g 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.