Rice-stuffed Crown Roast Of Pork
Meal / Course: Dressing, Stuffing, Main Dish
Rice Around the World: American
Main Ingredient: Fruit, Pork, Vegetables
Preparation Method: Holiday
Servings: Makes 8 to 10 servings.
7-pound pork crown roast
salt and ground black pepper
1 cup chopped celery
1/2 cup chopped onion
1/4 cup butter or margarine
4 cups cooked rice (cooked in equal amounts of apple juice and water)
2 cups diced unpeeled apples
1/2 cup chopped pecans
1/2 cup seedless golden raisins
1 teaspoon salt
1 teaspoon poultry seasoning
Place meat in shallow roasting pan, rib bones up. Season with salt and pepper. Wrap tips of bones in foil to prevent excess browning. Insert meat thermometer so ball reaches center of thickest part but does not rest in fat or on bone. Do not add water or cover. Roast on lowest oven rack at 325 degrees for 2 hours.
Meanwhile, cook celery and onion in butter until tender in large skillet over medium heat. Remove from heat; stir in rice, apples, pecans, raisins, salt and poultry seasoning. Fill center of roast with stuffing. Bake remaining stuffing, if any, in covered baking dish. Cover stuffing with foil and roast 1-1/2 to 2 hours longer, until meat thermometer registers 170 degrees. To serve, remove foil and strings (if any); cover bone ends with paper frills. Let meat stand about 15 minutes.