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STUFFED CROWN PORK ROAST-

Recipes » Main Dish » Roasts

THIS WILL PLEASE EVERY PALETTE. A WONDERFUL PRESENTATION, AN IS SIMPLE TO MAKE.

Cuisine: AMERICANMain Ingredient: PORK

(5, 1) 100% would make again (reviews)

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Ingredients

Ready in 3 hours
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Original recipe makes 12

12 RIB CROWN ROAST OF PORK; WELL TRIMMED

1 6-oz packageLONG-GRAIN AND WILD RICE MIX

1 cupCURRENTS; (YOUR CHOICE) I USE WILD BERRIES

2 cupsCHICKEN OR VEGETABLE BROTH

1/2 cupCANNED CHICK PEAS OR GARGANZO BEANS; DRAINED

1/2 cupPECANS; TOASTED, CHOPPED

1/2 cupGREEN ONIONS; SLICED

STUFFED CROWN PORK ROAST- Preparation

FOLD A PIECE OF ALUMINUM FOIL INTO AN 8-INCH SQUARE; PLACE ON A RACK IN A ROASTING PAN. SPRINKLE ROAST WITH SALT AND PEPPER; PLACE BONE ENDS UP ON FOIL LINED RACK. BAKE AT 325 FOR 1 HOUR.

COMBINE RICE MIX WITH SEASONING PACK ADD CURRENTS AND BROTH; BRING TO A BOIL, ADD GARBANZO BEANS, TOASTED PECANS AND GREEN ONIONS, TOSS GENTLY.

CUT A PIECE OF ALUMINUM FOIL LONG ENOUGH TO FIT AROUND RIBS; FOLD FOIL LENGTHWISE INTO THIRDS. WRAP FOIL AROUND RIBS. FOLD OVER TOPS OF RIBS. SPOON RICE MIXTURE INTO ENTER OF ROAST; COVER WITH FOIL. INSERT MEAT THERMOMETER INTO ROAST, MAKE SURE IT DOES NOT TOUCH FAT OR BONE. BAKE AT 325 FOR 1.5 TO 2 HOURS OR UNTIL THERMONMETER REGISTERS 160 DEGREES. REMOVE FOIL FROM ROAST AND LET STAND 10 MINUTES BEFORE SERVE, GARNISH PLATTER. YIELD: 12 SERVINGS