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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Crown Roast of Pork with Rice Recipe

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This recipe for Crown Roast of Pork with Rice is from Mema's Recipes for the Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
12 to 16 rib crown roast of pork
salt and pepper

1/4 teaspoon ground red pepper
1 cup chopped onion
1 tablespoon butter or margarine
1 teaspoon ground thyme
1/2 teaspoon poultry seasoning
1/2 cup seedless raisins
1/2 cup orange juice
1/4 cup dry sherry
6 cups hot cooked rice (cooked in chicken broth)
2 tablespoons grated orange peel, divided
Small can mandarin oranges drained

Directions:
Directions:
Have butcher prepare crown roast. Season inside and out with 1-1/2 teaspoons salt and pepper. Place in shallow pan. Roast at 325 degrees, basting occasionally, for about 2-1/2 hours or until meat at center registers 155 degrees on meat thermometer.

Meanwhile, cook onion in butter until soft but not brown. Add remaining 1-1/2 teaspoons salt, thyme, poultry seasoning, raisins, orange juice and sherry. Cover and cook over low heat about 5 minutes or until raisins are plump. Stir in rice and 1 tablespoon orange peel, tossing lightly to blend well.

To Serve, fill center with orange rice. Spoon remaining rice around roast. Sprinkle with remaining 1 tablespoon orange peel and garnish with orange sections before serving.

Number Of Servings:
Number Of Servings:
8 - 10
Preparation Time:
Preparation Time:
3 hours
Personal Notes:
Personal Notes:
Make the rice for the stuffing, you fill the pork after it is cooked and prior to cutting into it, makes a wonderfull presentation

 

 

 

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