Try one of our delicious pork recipes
Crown Roast of Pork Stuffed with Wild Rice and Dried Fruit
8-pound crown pork roast
1 pound wild rice
10 cups water
2 shallots, minced
1/3 cup dried cranberries
1 cup slivered dried pears (about 6 ounces)
1 teaspoon minced fresh rosemary
1 cup coarsely chopped walnuts
1/2 teaspoon red wine vinegar
Heat the oven to 300 degrees. Season the roast generously with salt and pepper
and place it upside-down in a roasting pan, so it is supported by the rib bones.
Roast 30 minutes, then turn the meat over and continue cooking to an internal
temperature of about 140 degrees, about 2 hours.
While the roast is cooking, combine the wild rice, 1 1/2 teaspoons salt and the
water in a large saucepan and cook uncovered over medium-high heat until the
rice is tender, about 45 minutes. Drain the rice and return to the pan. Add the
shallots, cranberries, pears and rosemary, cover the pan and let stand until the
roast is ready.
When the roast is ready, add the walnuts to the wild rice, season to taste with
salt and pepper, and stir in the red wine vinegar. Spoon as much of the rice
filling as possible into the center of the crown roast. Spoon some of the fat
from the bottom of the roasting pan over the stuffing and return the meat to the
oven. (Place the remaining wild rice stuffing in a baking dish alongside the
roast.) Cook the roast to an internal temperature of 145 degrees, an additional
10 to 15 minutes.