Impress your family with this dish 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.
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)
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 hours.
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
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 150 degrees F. (Allow about 20 minutes per pound total cooking time).
Brush occasionally with the orange juice mixture.
Let rest until temperature reaches 160 degrees F, about 10 minutes.
Carefully transfer roast to a warm serving platter. Garnish with orange
slices and cranberries, if desired.