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Rice-Stuffed Pork Crown Roast |
1 16-rib pork rib crown roast (about 8 pounds)
2 cups uncooked rice
1 cup uncooked wild and long grain rice
1 4-ounce package dried apricots
1/2 teaspoon ground cinnamon
1/2 cup coarsely chopped pecans
1/2 of a 6-ounce can frozen orange juice concentrate, thawed
1/2 cup honey
2 tablespoons butter or margarine
Orange slices (optional)
Fresh cranberries (optional)
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Place roast, bone tips up, on rack in a shallow roasting pan. Insert meat thermometer, not touching bone. Cover ends of bones with a strip of foil. Bake in a 350 degree F. oven for 1-1/2 to 2 hours.
While roast is baking, cook rice according to package directions. Cook apricots according to package directions, adding cinnamon during the last 5 minutes of cooking time. Combine rice, apricots and chopped pecans; mix well. Combine orange juice concentrate and honey, mixing well.
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 minutes or until meat thermometer registers 155 degrees F. (Allow 20 to 25 minutes per pound total cooking time). Brush occasionally with the orange juice mixture. Let roast stand for 10-15 minutes to allow juices to set.
Carefully transfer roast to a warm serving platter. Garnish with orange slices and cranberries, if desired. |
Serves 16 |
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Calories |
566 calories |
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Protein |
33 grams |
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Fat |
11 grams |
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Sodium |
77 milligrams |
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Cholesterol |
70 milligrams |
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Saturated Fat |
-- |
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Carbohydrates |
-- |
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Fiber |
-- |
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