Rice-Stuffed Pork Crown Roast

Impress your family with this Rice-Stuffed Pork Crown Roast for your holiday meal. The rice stuffing can be cooked in a separate dish. Serve with your family's favorite holiday side dishes and fresh baked dinner rolls.

Prep: 30 min | Bake: 2 hr | Yield: 16 servings

Ingredients

• 1 (16 rib) pork rib crown roast (about 8 pounds)
• 2 cups rice, uncooked
• 1 cup wild and long grain rice, uncooked
• 1 (4 ounce) package dried apricots
• 1/2 teaspoon ground cinnamon
• 1/2 cup pecans, coarsely chopped
• 1/2 (6 ounce) can frozen orange juice concentrate, thawed
• 1/2 cup honey
• 2 tablespoons butter
• Orange slices, (optional)

Instructions

1. Place roast, bone tips up, on rack in a shallow roasting pan. Cover ends of bones with a strip of foil.
2. Bake at 350 degrees F for 1 1/2 to 2 hours.
3. 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.
4. Combine rice mixture and chopped pecans; mix well.
5. Combine orange juice concentrate and honey, mixing well.
6. Fill roast cavity with rice mixture.
7. 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.
8. Continue baking roast and rice for 30 minutes or until meat thermometer registers 150 degrees F. (Allow about 20 minutes per pound total cooking time). Brush occasionally with the orange juice mixture.
9. Let rest until temperature reaches 160 degrees F, about 10 minutes.
10. Carefully transfer roast to a warm serving platter. Garnish with orange slices and cranberries, if desired.

Nutrition

Per serving: Calories: 596 calories Protein: 50 grams Fat: 23 grams Sodium: 93 milligrams Cholesterol: 119 milligrams Saturated Fat: 8 grams Carbohydrates: 46 grams Fiber: 2 grams

Attribution

Recipe and photo used with permission from: National Pork Board