Rice-Stuffed Pork Crown Roast
Rice-Stuffed Pork Crown Roast 1 16-rib pork rib crown roast (about 8 pounds)2 cups uncooked rice1 cup uncooked wild and long grain
1 4-ounce package dried apricots1/2 teaspoon ground cinnamon1/2 cup coarsely chopped pecans1/2 of a 6-ounce can frozen orange juice concentrate, thawed1/2 cup honey2 tablespoons butter or margarineOrange slices (optional)Fresh cranberries (optional)
Place roast, bone tips up, on rack in a shallow roasting pan. Cover ends of bones with a strip of foil. Bake in a 350 degree F. oven for 1 1/2-2
While roast is baking, cook rice according to package directions, adding apricots the last 10 minutes and cinnamon during the last 5 minutes of cooking time. Combine rice mixture and chopped pecans; mix well. Combine orange juice concentrate and honey, mixing well.
Fill roast cavity with rice mixture. Place the remaining rice mixture in a small baking dish. Dot the rice stuffing with butter. Brush roast with some of the orange juice mixture. Continue baking roast and rice for 30 minutes or until meat thermometer registers 155 degrees F. (Allow about 20 minutes per pound total cooking time). Brush occasionally with the orange juice mixture. Let roast stand for 10-15 minutes to allow juices to set.
Carefully transfer roast to a warm serving platter. Garnish with orange slices and cranberries, if desired.