Stuffed Crown Roast of Pork
Such an impressive holiday meal. Serve with your
favorite side dishes and fresh baked dinner rolls.
Ingredients 1 (16 rib) pork rib crown roast (about 8 pounds) 2 cups rice, uncooked 1 cup wild and long grain rice, uncooked 1 (4 ounce) package dried apricots 1/2 teaspoon ground cinnamon 1/2 cup pecans, coarsely chopped 1/2 (6 ounce) can frozen orange juice concentrate, thawed 1/2 cup honey 2 tablespoons butter Orange slices, (optional)
Instructions Place roast, bone tips up, on rack in a shallow roasting pan. Cover ends of bones with a strip of foil. Bake at 350 degrees F 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 (or use your fave stuffing). 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 stuffing 30 minutes or until meat thermometer registers 150 degrees F. (Allow about 20 minutes per pound total cooking time). Brush occasionally with the orange juice mixture.
Let rest until temperature reaches 160 degrees F, about 10 minutes. Carefully transfer to warm server. Garnish with orange slices and cranberries or other fresh fruit.