Crown Roast with Wild Rice Stuffing
Prep Time: 15 Min
Cook Time: 2-3/4 hours plus standing
Serving Size: 15 Servings
1 teaspoon dried thyme
1 teaspoon fennel seed, crushed
1 teaspoon salt
1/2 teaspoon pepper
1 pork crown roast (about 9 pounds)
1 cup unsweetened apple juice
2 quarts water
2 cups uncooked wild rice
2 teaspoons salt, optional
1/2 pound sliced fresh mushrooms
2 medium onions, chopped
2 tablespoons butter
2 pounds seasoned bulk pork sausage
Fresh kale and pickled whole beets
Combine the thyme, fennel, salt and pepper; sprinkle over roast. Place on a rack in a large shallow roasting pan. Cover rib ends with foil. Bake, uncovered, at 350 degrees for 2-3/4 to 3-1/4 hours or until a meat thermometer reads 160 degrees, basting occasionally with apple juice.
For stuffing, in a large saucepan, bring the water, rice and salt if desired to a boil. Reduce heat; cover and simmer for 45-60 minutes or until tender.
In a large skillet, saute mushrooms and onions in butter until tender. Transfer to a large bowl. In the same skillet, cook sausage over medium heat until no longer pink; drain. Drain the rice; add rice and sausage to mushroom mixture and stir until blended.
Transfer roast to a serving platter; let stand for 15 minutes. Remove foil. Spoon stuffing into center of roast. Garnish the platter with kale and beets if desired. Cut between ribs to serve.
about 6 ounces cooked pork with about 3/4 cup stuffing (calculated without optional ingredients) equals 387 calories, 20 g fat (8 g saturated fat), 84 mg cholesterol, 356 mg sodium, 18 g carbohydrate, 1 g fiber, 32 g protein.
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