Crown Roast Of Pork Stuffed With Wild Rice And Dried Fruit Recipe
Servings: 12
Ingredients
- 1 x crown pork roast - (8 lbs) Salt to taste Freshly-grnd black pepper to taste
- 1 lb wild rice
- 10 c. water
- 2 x shallots chopped
- 1/3 c. dry cranberries
- 1 c. slivered dry pears - (6 ounce)
- 1 tsp chopped fresh rosemary
- 1 c. coarsely-minced walnuts
- 1/2 tsp red wine vinegar
Directions
- 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 min, then turn the meat over and continue cooking to an internal temperature of about 140 degrees, about 2 hrs.
- While the roast is cooking, combine the wild rice, 1 1/2 tsp. of salt and the water in a large saucepan and cook uncovered over medium-high heat till the rice is tender, about 45 min. Drain the rice and return to the pan. Add in the shallots, cranberries, pears and rosemary, cover the pan and let stand till the roast is ready.
- When the roast is ready, add in 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 min.
- This recipe yields 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 249g | |
| Recipe makes 12 servings | |
| Calories 143 | |
| Calories from Fat 4 | 3% |
| Total Fat 0.44g | 1% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 11mg | 0% |
| Potassium 177mg | 5% |
| Total Carbs 30.36g | 8% |
| Dietary Fiber 2.8g | 9% |
| Sugars 2.09g | 1% |
| Protein 5.62g | 9% |
