Crown Roast With Wild Rice Dried Cherry And Hazelnut Stuffing Recipes

CROWN ROAST OF PORK WITH SAVORY FRUIT STUFFING

Steps:

• Place pork roast in roasting pan, resting on bone tips (like a rack).
• Insert a meat thermometer into the thickest part of the meat.
• Roast, uncovered, at 325°F for 1 1/2 hours.
• In a medium skillet, heat vegetable oil.
• Sauté onions and celery until onions are golden.
• Transfer to a large bowl.
• Add remaining ingredients and toss well.
• Remove roast from oven; drain off excess fat.
• Turn roast right side up (bones facing up), and replace in pan.
• Fill cavity with stuffing.
• Spoon the rest of the stuffing into a greased baking dish.
• Bake stuffing uncovered with pork roast for another 1 1/2 to 2 hours or until meat thermometer registers 160°F.
• Let roast stand 15 minutes, prior to slicing.
• Apple and Sausage Stuffing: Saute sausage in heavy large skillet over medium-high heat until cooked through, crumbling sausage with back of spoon, about 10 minutes.
• Using slotted spoon, transfer sausage to large bowl.
• Add butter, onions and celery to skillet; saute until onions are tender, about 15 minutes.
• Add apples; saute until apples are tender but still hold shape, about 10 minutes.
• Add sage, thyme and allspice; saute for another minute.
• Add to sausage.
• Stir in stuffing mix.
• Season with salt and pepper, (stuffing can be made a day ahead; store in covered bowl, in refrigerator) Generously butter 15x10-inch glass baking dish.
• Fill center of crown roast of pork with stuffing (following above directions).
• Transfer remaining stuffing to prepared dish.
• Cover with foil and bake until heated through, about 40 minutes.

CROWN ROAST

Steps:

• Preheat oven to 425 degrees.Position rack in lower third of the oven. Brush the roast with 4 tablespoons olive oil, and season with salt and pepper.
• In small bowl, combine orange zest, garlic, rosemary, and the remaining 1 1/2 tablespoons olive oil. Spread mixture evenly over the meat, inside and out. Place meat in a heavy-duty roasting pan with a rack large enough to hold roast without crowding sides. Roast 15 minutes. Reduce heat to 375 degrees. Continue roasting, rotating pan after 45 minutes, until meat is well browned and an instant-read thermometer registers 150 degrees. about 1 1/2 hours. (Insert thermometer into meaty center of the crown, making sure that it does not touch any ribs. Take several readings to ensure that temperature is even all around.)
• While crown roast is cooking, make the wild-rice dressing. Remove roast from oven, transfer to a cutting board with a well, and let stand 20 minutes. Raise oven temperature to 425 degrees. Place dressing in oven, and bake until heated through, about 20 minutes. Pour the pan juices into a fat separator or glass measuring cup, and let stand 5 to 10 minutes. If using a separator, carefully pour juice back into pan; discard fat. If using a measuring cup, carefully remove fat with a spoon, and return juices to pan. Place roasting pan on top of stove over medium-high heat. Add wine, and bring to a boil. Using a wooden spoon, stir up any brown bits on the bottom of the pan. Boil until half of the liquid has evaporated, 5 to 7 minutes. Stir in apple cider and stock; season with salt and pepper, and return liquid to a boil. In a small bowl, combine butter with flour. Mix until completely combined. Transfer this mixture to the roasting pan. Whisk constantly until the gravy has slightly thickened, 4 to 5 minutes. Remove pan from heat, and strain liquid into a gravy boat. serving the roast
• Carefully lift roast out of pan, and place it on a serving platter; spoon the dressing into the center of the roast, and carve.

CROWN ROAST OF PORK WITH WILD RICE STUFFING

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.

CROWN ROAST WITH WILD RICE, DRIED CHERRY AND HAZELNUT STUFFING

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.