Crown Roast Of Pork With Wild Rice Stuffing Recipes

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CROWN ROAST OF PORK WITH WILD RICE STUFFING



Crown Roast of Pork with Wild Rice Stuffing image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 10

Two 10-chop racks of pork from rib-chop section, chine removed and frenched
Coarse salt and freshly ground pepper
1 to 2 tablespoons olive oil
Grated zest of 1 lemon
2 large cloves garlic, finely chopped
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh sage
Wild Rice Stuffing
Fresh rosemary sprigs, for garnish
Plums, for garnish

Steps:

  • Preheat oven to 425 degrees. Place racks on a work surface. Using a sharp knife, cut a third of the way through the meat between every two rib chops. (This will help the roast bend and stand upright.) Using a trussing needle and cotton kitchen twine, tie the ends of one rack to the ends of the second rack, being sure that the meat side of each rack faces outward. Tie a second piece of twine around the crown directly below the rib bones. Season with salt and pepper; let stand at room temperature for 30 minutes.
  • In a small bowl, combine olive oil, zest, garlic, parsley, and sage; rub herb mixture evenly over meat. Transfer roast to a flat rack placed in a large heavy-duty roasting pan.
  • Roast for 15 minutes; reduce heat to 375 degrees and continue roasting, rotating halfway through, until meat is well browned and an instant-read thermometer registers 140 to 150 degrees, about 2 hours 15 minutes. (Insert thermometer into meaty center of crown, avoiding any bone. Take several readings to ensure roast is cooked all over.)
  • Remove from oven; let stand 20 minutes on the rack before transferring it to a serving platter. Remove twine and fill with cooked Wild Rice Stuffing. Garnish with rosemary and plums.

WILD RICE-STUFFED PORK LOIN



Wild Rice-Stuffed Pork Loin image

This recipe features wild rice and apricot stuffing tucked inside a tender pork roast. -Kim Rubner, Worthington, Iowa

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 10 servings.

Number Of Ingredients 14

1 whole boneless pork loin roast (4 pounds), trimmed
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 cups wild rice, cooked and drained
1-1/2 cups coarsely chopped dried apricots
1 cup chopped onion
3/4 cup finely chopped celery
3/4 cup minced fresh parsley
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/2 cup chicken broth
10 bacon strips
Apricot preserves, optional

Steps:

  • To butterfly pork roast, cut a lengthwise slit down the center of the pork loin to within 1/2 in. of bottom. Open loin so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 in. of bottom. Flatten to 1/4-in. thickness. , Sprinkle with salt, garlic powder and pepper., In a large bowl, combine the rice, apricots, onion, celery, parsley, sage, thyme and broth. Spread stuffing evenly over pork, 1/4 to 1/2 in. thick. Roll up jelly-roll style, starting with a long side. Tie the roast at 1-1/2 to 2-in. intervals with kitchen string. Place the remaining stuffing in a greased shallow 2-qt. baking dish; set aside., Bake roast, uncovered, at 350° 1 hour. Remove roast from oven; carefully remove string. Place bacon strips over top of roast, overlapping slightly. Bake until bacon is browned and crisp and a thermometer reads 160°, 30-45 minutes longer. If needed, broil 4 in. from heat until bacon reaches desired crispness. Meanwhile, cover and bake remaining stuffing until heated through, about 30 minutes., Let roast stand for 10 minutes before slicing. If desired, brush with apricot preserves before slicing.

Nutrition Facts : Calories 436 calories, Fat 20g fat (7g saturated fat), Cholesterol 109mg cholesterol, Sodium 547mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 3g fiber), Protein 41g protein.

STUFFED CROWN ROAST OF PORK



Stuffed Crown Roast of Pork image

A savory sausage stuffing accompanies this royal crown roast of a pork. It's fit for a king!

Provided by MARBALET

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Yield 10

Number Of Ingredients 12

3 tablespoons butter
¾ cup chopped onion
¼ cup chopped celery
½ cup peeled, cored and chopped tart apple
½ cup fresh bread crumbs
1 pound ground pork
½ pound ground seasoned pork sausage
½ cup chopped parsley
½ teaspoon dried sage
1 ½ teaspoons salt
1 ½ teaspoons ground black pepper
9 pounds crown pork roast

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • To Make Stuffing: Melt butter in a large skillet over medium heat. When foam subsides add onion and saute, stirring frequently, for about 5 minutes. Stir in celery and apples; saute (without browning) about 5 minutes longer. Scrape skillet contents into a large mixing bowl. Add bread crumbs, ground pork, sausage meat, parsley, sage, salt and pepper. Mix together gently but thoroughly. (Note: Do not taste the uncooked stuffing, for it contains raw pork; instead, fry a small ball of the stuffing in the skillet, then taste and season with more salt and pepper as necessary).
  • Fill the center of the crown with the stuffing, mounding it slightly. Cover it with a round of aluminum foil and wrap the ends of the chop bones in strips of foil to prevent them from charring and snapping off.
  • Place the crown on a rack in a shallow roasting pan just large enough to hold it comfortably, and roast in the center of the oven, undisturbed, for about 3 hours or until internal temperature of meat is 175 degrees F (80 degrees C). (Note: 30 minutes before pork is done, remove the foil from the top of the stuffing to allow the top to brown.)
  • Carefully transfer the crown to a large, heated, circular platter, strip the foil from the ends of the chops and replace it with paper frills. Let the crown rest for about 10 minutes before carving and serving. To Carve Pork: Insert a large fork in the side of the crown to steady it and, with a large, sharp knife, cut down through each rib to detach the chops. Two chops per person is a customary portion accompanied by a generous serving of the stuffing.

Nutrition Facts : Calories 970.5 calories, Carbohydrate 6.6 g, Cholesterol 339 mg, Fat 59.4 g, Fiber 0.8 g, Protein 95.9 g, SaturatedFat 21.3 g, Sodium 819 mg, Sugar 1.6 g

CROWN PORK ROAST WITH APPLE-CRANBERRY STUFFING



Crown Pork Roast with Apple-Cranberry Stuffing image

For something different this holiday season, give your guests the royal treatment by serving this impressive pork roast. The fruity stuffing doubles as a side dish. -Donna Goutermont, Juneau, Alaska

Provided by Taste of Home

Categories     Dinner

Time 2h35m

Yield 14 servings.

Number Of Ingredients 15

2 teaspoons salt
1 teaspoon pepper
1 teaspoon dried sage leaves
1 pork crown roast (14 ribs and about 9 pounds)
STUFFING:
1/2 cup butter, cubed
1 large onion, chopped
1 celery rib, chopped
2 medium apples, peeled and chopped
1/2 cup dried cranberries
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
8 cups soft whole grain bread crumbs
1/2 cup chicken broth

Steps:

  • Combine the salt, pepper and sage. Place roast, rib ends up, in a large shallow roasting pan; sprinkle with salt mixture. Cover rib ends with foil. Bake, uncovered, at 350° for 1-1/2 hours., For stuffing, melt butter in a large skillet. Add onion and celery; saute until tender. Transfer to a large bowl; stir in the apples, cranberries, thyme, salt and pepper. Add bread crumbs and toss to coat. Stir in broth., Carefully spoon stuffing into the center of roast. Bake 45-60 minutes longer or until a thermometer reads 145°. Transfer to a warm serving platter. Remove foil. Let roast stand for 15 minutes. Cut between ribs to serve.

Nutrition Facts : Calories 472 calories, Fat 22g fat (10g saturated fat), Cholesterol 109mg cholesterol, Sodium 761mg sodium, Carbohydrate 24g carbohydrate (8g sugars, Fiber 4g fiber), Protein 42g protein.

THE ULTIMATE PORK CROWN ROAST



The Ultimate Pork Crown Roast image

Provided by Tyler Florence

Categories     main-dish

Time 5h45m

Yield 12 to14 servings

Number Of Ingredients 32

1/2 bunch thyme, leaves only
1/2 bunch fresh sage, leaves only
2 cloves garlic, gently smashed and paper removed
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
10 pounds pork rib roast (about 12 to 14 ribs)
Apple Pecan Stuffing, recipe follows
Gravy, recipe follows
Watercress, for garnish, optional
3 tablespoons extra-virgin olive oil, plus extra for finishing
1/2 bunch fresh sage
1/2 bunch fresh thyme
1 large Spanish onion, thinly sliced
Kosher salt and freshly ground black pepper
3 Granny Smith apples, peeled and diced
1 1/2 cups raw pecans
2 eggs
3/4 cup heavy cream
1 1/2 cups low-sodium chicken stock
5 cups sourdough bread (crusts removed), hand-torn into 1-inch pieces
1/4 bunch fresh flat-leaf parsley, roughly chopped
2 medium carrots, roughly chopped
1 large onion, roughly chopped
3 ribs celery, roughly chopped
1 medium turnip, peeled and roughly chopped
1 large Granny Smith apple, peeled, cored and chopped
1 clove garlic, peeled
Extra-virgin olive oil
2 tablespoons all-purpose flour
Kosher salt and freshly ground black pepper
1 cup apple liqueur (recommended: Calvados)
4 cups low-sodium chicken stock

Steps:

  • Preheat oven to 375 degrees F. Set rack on the bottom third of the oven so the roast will fit completely inside.
  • In a small mixing bowl or mortar and pestle, combine thyme, sage, garlic, and salt and pepper, to taste, and mash to break up herbs and garlic. Add oil, about 1 cup, and combine with pestle.
  • Take crown roast of pork and if your butcher hasn't already prepared it, clean the bones of meat with a boning knife (French them) and make a small cut into the meat in between each rib so you can wrap it into a circle easily; save the scraps. Rub the pork all over with the herb mixture. With the ribs on the outside, wrap the rack around onto itself so the ends meet and secure with kitchen twine so it holds its crown shape. *Cook's note: if you are doing this by yourself, using a skewer to help hold its shape while you wrap the kitchen twine around the roast.
  • Place in a roasting pan. Add the scraps into the bottom of the pan alongside the roast. This will help add flavor to your sauce. Set aside to bring the pork to room temperature prior to cooking.
  • Fill the cavity with Apple Pecan Stuffing.
  • Cover the stuffing and the tips of the rib bones with foil then place the whole roast in the oven and bake for 2 hours and 20 minutes, an instant-read thermometer inserted near the bone should register 150 degrees F when done. About 30 to 45 minutes prior to doneness, remove the foil to brown the stuffing and create a crust. Remove from the oven, loosely cover with foil and allow to rest for 30 minutes before cutting. Serve with Apple Pecan Stuffing and Gravy. Garnish with watercress, if desired.
  • Set a large saute pan over medium heat and add olive oil, sage and thyme sprigs. As the oil heats up the herbs will crackle and fry, infusing the oil. Remove the sage and thyme and set aside on a paper towel to drain - these can be as a garnish, if desired. Add onions to the pan and cook over medium heat for 15 minutes until caramelized. Season with salt and pepper. Remove onions from pan and add apples. Crush the pecans and add to the pan. Add more oil, if needed and season with salt and pepper. Gently saute until pecans are lightly toasted and apples are just cooked slightly - about 3 to 5 minutes. In a large mixing bowl whisk together egg, cream, chicken stock, and salt and pepper, to taste. Add torn sourdough, caramelized onions, apples, pecans and chopped parsley. Using a wooden spoon, mix the stuffing until well combined.
  • Place carrots, onion, celery, turnip, apple and garlic in a food processor and pulse until you have a coarse textured puree. Once roasting pan comes out of the oven (and meat is removed) set it over medium-high heat on the stove. Add a 2-count of olive oil then add vegetable puree. Sweat for 7 to 8 minutes until most of the moisture has cooked off, then dust with flour. Cook for 2 more minutes stirring well to incorporate all the flour with the fat in the pan. Add the apple liqueur and scrape the bottom of the pan. Gradually add chicken stock, stirring as you go to ensure there are no lumps. Bring to a simmer and season well with salt and pepper. Simmer then remove from heat and strain through a sieve - it's okay if some of the pulp goes through as this will naturally add body to the gravy.

STUFFED CROWN ROAST OF PORK



Stuffed Crown Roast of Pork image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 11h15m

Yield 6 to 8 servings

Number Of Ingredients 26

2 tablespoons finely minced garlic
2 tablespoons finely minced fresh rosemary, plus whole sprigs, for roasting the pork
2 tablespoons Dijon mustard
2 tablespoons extra-virgin olive oil
One 12-bone pork rack, chine bone removed
Fresh sage sprigs, for roasting the pork
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
1 cup ground sweet Italian sausage
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
1/2 cup finely chopped onions
Kosher salt and freshly ground black pepper
1/2 teaspoon grated nutmeg
1/4 teaspoon allspice
3 cups diced cornbread (1/2-inch pieces)
1/2 cup finely chopped scallions
1/2 cup finely chopped apples
1/2 cup currants
2 tablespoons finely minced fresh sage
2 cups chicken stock (less or more depending on your preference), hot
6 cups heavy cream
1/2 cup finely minced apples
1/4 cup Dijon mustard
1 sprig fresh sage, minced
Kosher salt and freshly ground black pepper

Steps:

  • For the crown roast: Mix the garlic and rosemary with the mustard and olive oil in a small bowl. Rub the pork with the mixture and marinate overnight.
  • The next day, rub the excess marinade off the pork. Tie both ends of the rack together by the bones to create a circle or "crown." Put the rosemary and sage sprigs on a sheet tray, and place the pork crown on top of the herbs.
  • Preheat the oven to 425 degrees F.
  • For the Italian sausage and cornbread stuffing: Heat the olive oil over a medium-high flame in a large Dutch oven until hot. Brown the sausage, then add the carrots, celery and onions. Cook over a medium flame, stirring constantly. Season with salt and pepper. When the vegetables are lightly browned, add the nutmeg and allspice and cook for 1 more minute. Add the cornbread and scallions, followed by the apples, currants and sage. Moisten the stuffing with the chicken stock as needed, just until it is moist but not mushy or falling apart. Season with salt and pepper.
  • Season the rack with salt and pepper. Stuff the stuffing into the center until the filling comes to the point of the meat meeting the bone. Roast until caramelized, 15 minutes. Reduce the heat to 350 degrees F and cook until the center of the pork registers 155 degrees F, another 2 hours.
  • For the dijonnaise: Meanwhile, heat the cream in a saucepan over medium heat until reduced by half. Whisk in the apples, mustard and sage. Season with salt and pepper.
  • Set the meat aside to rest for at least 10 minutes, and spoon the stuffing into a bowl. Slice the meat and serve with the dijonnaise.

CROWN ROAST OF PORK WITH SPICY RICE STUFFING



Crown Roast of Pork With Spicy Rice Stuffing image

Provided by Pierre Franey

Categories     dinner, roasts, main course

Time 2h45m

Yield 12 - 14 servings

Number Of Ingredients 20

1 cup converted rice (yields 2 1/2 cups cooked rice)
2 tablespoons unsalted butter
3/4 cup onions, coarsely chopped
1 tablespoon chopped garlic
1/2 pound beef or pork sausage meat
1 red bell pepper, diced
1 cup coarsely chopped fennel
1/4 teaspoon ground cumin
1/8 teaspoon clove
1 whole egg, beaten
1/2 cup chopped parsley
3/4 cup pistachio nuts (pretoasted or toasted in a dry skillet)
Salt and freshly ground black pepper to taste
8-pound crown roast of pork (ask butcher to prepare crown without any stuffing)
Vegetable oil for coating roast
Salt and freshly ground pepper
1 tablespoon dried rosemary
2 white onions
1 1/2 cups chicken stock
1/2 cup water

Steps:

  • Cut a circle of aluminum foil roughly the shape of the crown roast and place in center of roasting pan. Put the pork on it. Fill inside of roast with stuffing, packing it firmly as you go. The filling should reach the top; smooth it over with a spatula and cover stuffing (but not meat) with aluminum foil.
  • Coat meat with vegetable oil and dust lightly with salt; season generously with pepper. Press dried rosemary sprigs around the exterior. Scatter onions around roast and cook about 2 hours in the preheated oven. Baste occasionally.
  • Transfer pork to serving platter, covering loosely with aluminum foil, and keep warm. Pour off fat from roasting pan and remove circular piece of foil from pan. Leave backbone sections and onions in pan and place pan over medium-high flame. Add chicken stock and water. Bring to a boil while scraping bottom of pan to remove clinging particles. Simmer 5 minutes. Strain the liquid and serve it as gravy with pork.
  • Bring 4 cups of lightly salted water to a boil. Add rice, return to a boil while stirring and simmer 17 minutes. Stir occasionally. Drain well and set aside.
  • In a large saucepan over medium heat melt butter and add onions and garlic. Stir 5 minutes. Add sausage meat and break it up with a fork. Add bell pepper, fennel, cumin and clove. Cook about 10 minutes while stirring.
  • Preheat oven to 375 degrees.
  • In large mixing bowl, combine rice with sausage mixture. Add egg, parsley, pistachio nuts, salt and pepper. Blend well.

Nutrition Facts : @context http, Calories 744, UnsaturatedFat 28 grams, Carbohydrate 19 grams, Fat 47 grams, Fiber 2 grams, Protein 58 grams, SaturatedFat 15 grams, Sodium 900 milligrams, Sugar 3 grams, TransFat 0 grams

CROWN ROAST OF PORK



Crown Roast of Pork image

My favorite entree for Christmas and other special occasions, a crown roast is easy to prepare. Both its elegant appearance and excellent flavor are sure to impress your friends and family. (Call ahead to order a crown roast from your butcher or meat department.)

Provided by Taste of Home

Categories     Dinner

Time 3h15m

Yield 14 servings.

Number Of Ingredients 6

1 tablespoon dried parsley flakes
1 tablespoon canola oil
1 teaspoon salt
1/2 teaspoon pepper
1 pork crown roast (14 ribs and about 8 pounds)
Foil or paper frills for rib ends

Steps:

  • In a small bowl, combine the parsley, oil, salt and pepper; rub over roast. Place on a rack in a large shallow roasting pan. Cover rib ends with pieces of foil. Bake at 350° for 3 to 3-1/2 hours or until a thermometer reads 160°. , Transfer roast to a serving platter. Let stand for 10-15 minutes. Remove foil pieces. Garnish rib ends with foil or paper frills. Cut between ribs to serve.

Nutrition Facts : Calories 233 calories, Fat 12g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 216mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein.

CROWN ROAST OF PORK WITH DIRTY RICE STUFFING AND CREOLE MUSTARD SAUCE



Crown Roast of Pork with Dirty Rice Stuffing and Creole Mustard Sauce image

Categories     Milk/Cream     Mustard     Pork     Roast     White Wine     Gourmet

Yield Serves 6

Number Of Ingredients 10

2 teaspoons dried thyme
2 teaspoons salt
1 tablespoons vegetable oil
a 12-rib crown roast of fresh pork (about 6 3/4 pounds)
dirty rice stuffing
1/4 cup dry white wine
1/4 cup heavy cream
1/3 cup Creole mustard (available at many specialty foods shops)
flat-leafed parsley sprigs for garnish
cherry tomatoes for garnish

Steps:

  • In a small bowl combine well the thyme, the salt, pepper to taste, and the oil and rub the mixture all over the pork, patted dry. Arrange the pork on an oiled round of heavy-duty foil slightly larger than the bottom of the pork in the middle of a lightly oiled shallow roasting pan and fill the center of the crown with some of the stuffing, mounding it. Roast the stuffed pork, the stuffing covered with another oiled round of foil, in a preheated 450°F. oven for 20 minutes, reduce the heat to 325°F., and roast the stuffed pork for 2 1/4 hours more, or until a meat thermometer registers 160°F., or for 2 1/2 hours more, or until a meat thermometer registers 170°F., for well-done meat. In a 2-quart shallow baking dish bake the remaining stuffing in the 325°F. oven during the last 30 minutes of the pork'1s roasting time. Transfer the pork to a platter and let it stand for 15 minutes.
  • While the pork is standing add the wine to the roasting pan, deglaze the pan over moderately high heat, scraping up the brown bits, and strain the mixture through a fine sieve into a small saucepan. Add 1/2 cup water and boil the mixture until it is reduced to about 2/3 cup. Add the cream, boil the mixture, stirring, until it is reduced to about 3/4 cup, and whisk in the mustard and salt and pepper to taste. Discard the foil from the stuffing, arrange the parsley and the tomatoes decoratively around the pork, and serve the pork with the mustard sauce and the remaining stuffing.

CROWN ROAST WITH WILD RICE, DRIED CHERRY AND HAZELNUT STUFFING



Crown Roast With Wild Rice, Dried Cherry and Hazelnut Stuffing image

Provided by Molly O'Neill

Categories     dinner, main course

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 13

1 tablespoon dried thyme
2 cloves garlic, peeled and minced
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 crown roast of lamb
2 teaspoons olive oil
1 small onion, peeled and finely chopped
1 1/4 cups wild rice, uncooked
3 3/4 cups water
1 1/2 teaspoons salt, plus more to taste
1/2 cup tart dried cherries
3/4 cup toasted and skinned hazelnuts, coarsely chopped
Freshly ground pepper to taste

Steps:

  • To make the lamb, combine the thyme, garlic, salt and pepper. Rub the mixture all over the roast. Bake, using recipe for Basic Crown Roast of Lamb (see recipe).
  • To make the stuffing, heat olive oil in a large saucepan over medium heat. Add the onion and cook until soft, about 5 minutes. Stir in the wild rice. Add the water and 1 teaspoon of the salt. Bring to a boil, then reduce to a simmer. Cover and cook for 45 minutes. Drain. Stir in cherries, hazelnuts, remaining salt and pepper.
  • Remove the roast from the oven. Turn roast over, place on a platter, and fill the cavity with the stuffing. Place into a serving dish any stuffing that doesn't fit. Serve immediately.

Nutrition Facts : @context http, Calories 272, UnsaturatedFat 10 grams, Carbohydrate 31 grams, Fat 14 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 429 milligrams, Sugar 8 grams

CROWN ROAST OF PORK



Crown Roast of Pork image

Just as impressive as crown roast of lamb, this pork roast is heartier, easier to prepare, and significantly less expensive-but still a sight to behold.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 14

1 large loaf rustic bread, trimmed of crust and torn into pieces (8 cups)
6 tablespoons unsalted butter
2 cups coarsely chopped onions
1/4 cup minced garlic
12 ounces pancetta, cut into small strips
1 1/2 cups coarsely chopped prunes
1 1/2 cups pine nuts, toasted
3 tablespoons finely chopped fresh rosemary, plus sprigs (optional) for garnish
1 cup homemade or low-sodium store-bought chicken stock
1 cup dry white wine
Coarse salt and freshly ground pepper
1 crown roast of pork (8 to 10 pounds), frenched
10 Seckel pears, for garnish (optional)
10 lady apples, for garnish (optional)

Steps:

  • Preheat oven to 350 degrees. Spread out bread pieces on a rimmed baking sheet. Bake until lightly toasted, about 25 minutes. Remove. Raise oven temperature to 400 degrees.
  • While bread toasts, melt butter in a large saute pan over medium-low heat. Add onions and garlic; cook, stirring occasionally, until softened and translucent, about 10 minutes. Add pancetta. Raise heat to medium-high; cook, stirring, until browned, about 5 minutes. Remove pan from heat. Stir in prunes, pine nuts, and 1 tablespoon rosemary. Transfer to a large bowl. Let cool completely.
  • Stir reserved bread, the stock, and wine into onion mixture. Season with salt and pepper, and set aside.
  • Rub pork all over with salt, pepper, and remaining 2 tablespoons rosemary. Transfer to a roasting pan. Loosely fill cavity with stuffing. Transfer remaining stuffing to a 9-by-13-inch baking dish.
  • Cover pork with foil. Roast until thickest part of pork (avoiding bones) registers 160 degrees, about 2 hours. While pork roasts: Bake stuffing, uncovered, until heated through and crisp, about 45 minutes. If desired, roast pears and apples in another 9-by-13-inch baking dish until soft and apples burst, 35 to 40 minutes.
  • Let pork stand 20 minutes. Garnish with pears, apples, and rosemary sprigs, if desired. Serve with stuffing.

CROWN ROAST OF PORK WITH STUFFING



Crown Roast of Pork with Stuffing image

I make this roast every Christmas, much to the delight of family and friends. The recipe was passed down from my mother, so I've been using it for years. The succulent stuffing is oh-so-tasty! -Martha Forte, East Setauket, New York

Provided by Taste of Home

Categories     Dinner

Time 2h55m

Yield 16 servings.

Number Of Ingredients 13

3 tablespoons canola oil, divided
1 pork crown roast (16 ribs and about 8 pounds)
1-1/4 pounds bulk Italian sausage
3 cups finely chopped onions
2 cups finely chopped carrots
2 cups finely chopped celery
2 garlic cloves, minced
4 cups diced cooked peeled potatoes
1/3 cup minced fresh parsley
1 teaspoon fennel seed, crushed
1 teaspoon salt
1/8 teaspoon pepper
Decorative foil or paper frills, optional

Steps:

  • Rub 1 tablespoon oil over entire roast; place on a rack in a shallow roasting pan. Cover rib ends with aluminum foil. Bake, uncovered, at 325° for 1-3/4 hours., For stuffing, in a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. In the same skillet, saute the onions, carrots, celery and garlic in remaining oil until tender. Stir in the potatoes, parsley, fennel, salt, pepper and reserved sausage. Carefully spoon into center or roast., Bake 1 hour longer or until a thermometer reads 160° and meat juices run clear. Replace foil with decorative frills if desired. Remove stuffing to a serving bowl; slice roast between ribs.

Nutrition Facts :

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RECIPE: CROWN ROAST OF PORK WITH WILD RICE STUFFING
recipe-crown-roast-of-pork-with-wild-rice-stuffing image
Web Sep 10, 2012 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, …
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  • Preheat the oven to 375°F. Line a large roasting pan with foil and oil the foil. Place roast on foil.
  • 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.


GARLIC AND HERB PORK CROWN ROAST – LEITE'S CULINARIA
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Web Dec 5, 2008 Make the herb and garlic paste by combining the garlic, sage, thyme, olive oil, salt, and pepper in a small bowl. Rub the herb paste …
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  • You need to prepare the juniper brine and start brining the crown roast of pork 24 hours before you plan to start roasting it. Have ready a bowl large enough to hold the roast. Place one plastic oven bag inside the second bag to create a double thickness; then place these bags, open wide, in the bowl. Fold back the top one-third of the bags, making a collar (this helps to keep the top of the bag open). Remove the crown roast of pork from its wrapping. Place the pork inside the double-thick bags, with the rib bones pointing upward, and unfold the collar.
  • Combine the salt, sugar, sage, thyme, bay leaf, cloves, juniper and allspice berries, peppercorns, and cool water in a 3-quart saucepan. Bring to a boil over high heat, stirring to dissolve the salt and sugar. Boil for 3 minutes. Remove from the heat. Add the ice water, stir, and set aside to cool completely.
  • Remove the crown roast from the refrigerator 1 1/2 hours before you plan to roast it. Set the bowl aside, and place the brined pork, still in its bags, in the sink. Open and discard the bags, brine, and any herbs or spices remaining on the pork. Rinse the crown roast under cold water and pat thoroughly dry with paper towels. Transfer to a shallow roasting pan.
  • Roast the crown roast for 15 minutes. Lower the oven temperature to 325°F (160°C) and continue roasting the meat for 1 hour. Check the temperature of the crown roast. The crown roast is done when an instant-read thermometer inserted into the thickest part not touching bone registers 145° to 150°F (63° to 66°C). (A 9-pound crown roast should take about 1 3/4 hours to reach 145°F [63°C]). Keep in mind that the temperature of the meat will increase another 5° to 10°F as the meat rests before carving. Let the meat rest, tented with foil, for 20 minutes to allow the juices to set.


CROWN ROAST OF PORK WITH WILD RICE STUFFING RECIPE | PBS …
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PORK CROWN ROAST WITH RICE & DRIED FRUIT STUFFING RECIPE
pork-crown-roast-with-rice-dried-fruit-stuffing image
Web Preheat oven to 350 °F. Sprinkle roast on all sides with House Seasoning; place, bone ends up, in a shallow roasting pan. Insert a meat thermometer, making sure it does not touch fat or bone. Sauté onion in butter until …
From pauladeen.com


CROWN ROAST OF PORK WITH WILD RICE STUFFING AND …
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Web Dec 5, 2016 Crown Roast of Pork with Wild Rice Stuffing and Caramelized Orange Sauce For a spectacular presentation and the most delicious method of preparing a pork roast, try this Crown Roast of …
From creative-culinary.com


PORK CROWN ROAST RECIPE - SIMPLY RECIPES
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Web Feb 27, 2022 Place the crown roast in a shallow roasting pan. Fill the center of the crown loosely with stuffing (do not pack in the stuffing). Whatever extra stuffing you have, place in a separate, buttered, oven …
From simplyrecipes.com


CROWN ROAST OF PORK STUFFED WITH WILD RICE AND DRIED FRUIT
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Web Dec 18, 2002 Heat the oven to 300 degrees. Season the roast generously with salt and pepper and place it upside-down in a roasting pan, so it is supported by the rib bones. Roast 30 minutes, then turn the...
From latimes.com


10 BEST PORK CROWN ROAST WITH STUFFING RECIPES | YUMMLY
Web May 29, 2023 salt, celery, salt, crown roast of pork, cinnamon, allspice, chicken broth and 8 more
From yummly.com


CROWN ROAST OF PORK WITH WILD RICE STUFFING - RECIPE - COOKS.COM
Web Printer-friendly version CROWN ROAST OF PORK WITH WILD RICE STUFFING 1 crown roast of pork (6-7 lbs.) 2 (6 oz.) pkgs. wild rice mix 1/2 c. chopped onion (1 med. size) …
From cooks.com


PORK CROWN ROAST WITH CRANBERRY, RICE STUFFING AND ASPARAGUS
Web Mar 7, 2014 Place in hot oven. Set timer for 10 minutes. When timer rings leave roast in and reduce heat to 325’F. Set Timer for 2 1/2 hours. (Pork roast cooks for 20 minutes …
From foodnetwork.ca


PORK LOIN CROWN RIB ROAST WITH WILD RICE, SAUSAGE AND APPLE …
Web Preheat the oven to 325 degrees F. Season the roast with the Essence and place on a rack in a roasting pan, rib ends up. Wrap the tips of the bones with foil and roast for 1 1/2 …
From bigoven.com


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