Crown Roast Of Pork With Wild Rice Stuffing Recipes

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 OF PORK WITH SPICY RICE STUFFING

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.