STUFFED CROWN PORK ROAST-

STUFFED CROWN PORK ROAST-

1 review, 5 star(s). 100% would make again

Ready in 3 hours

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

Ingredients

12 RIB CROWN ROAST OF PORK; WELL TRIMMED
1 6-oz package LONG-GRAIN AND WILD RICE MIX
1 cup CURRENTS; (YOUR CHOICE) I USE WILD BERRIES
2 cups CHICKEN OR VEGETABLE BROTH
1/2 cup CANNED CHICK PEAS OR GARGANZO BEANS; DRAINED
1/2 cup PECANS; TOASTED, CHOPPED
1/2 cup GREEN ONIONS; SLICED

Original recipe makes 12

Servings  

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

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Calories Per Serving: 483 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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LauraGalceran 7y ago

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