Recipe image

Stuffed Crown Pork Roast With Herbed Rice Stuffing

Difficulty:

★★★


This is a beautiful dish if you are looking to impress and is not too filling.

- Kimberly

Ingredients

  1. 12 rib crown roast of pork, well trimmed (about 7 lbs)
  2. 1/2 tsp salt
  3. 1/2 tsp pepper
  4. 6 oz package of long grain and wild rice mix
  5. 1 cup raisins
  6. 2 cups chicken broth
  7. 1/2 cup drained canned garbanzo beans or chickpeas, rinsed
  8. 1/2 cup chopped pecans, toasted

Preparation

Preheat oven to 325°.

Fold a piece of aluminum foil into an 8 inch square; place on a rack in a roasting pan. Sprinkle roast with salt & pepper; place, bone ends up, on foil lined rack. Bake for 1 hour.

Combine rice mix, seasoning pack from rice mix, raisins, and chicken broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is done. Add garbanzo beans, pecans, and green onions; toss together.

Cover the bones of the pork with foil so they do not burn. Spoon the mixture into the center of the roast; cover with foil. Bake another 1.5 to 2 hours (150° internal) temperature.

Remove from oven and allow the meat to rest for at least 10 minutes. Garnish with kale, apple wedges, grapes, and/or green onion ribbons.