CROWN ROAST OF PORK WITH JEWELED RICE STUFFING

Image via epicurious

Ingredients:

• 1 crown roast of pork, prepared by butcher (16 chops, bones Frenched and tied)
• ¼ cup olive oil
• 2 cloves garlic, minced
• 1 T. dried thyme
• 1 T. fennel seed
• 1 tsp. kosher salt
• ½ tsp. ground black pepper

STUFFING

• 2 cups long grain rice, cooked a little underdone
• 1 cup wild rice, cooked a little underdone
• 2 cups chopped mixed fruit medley (dried cranberries, raisins, apricots, dates)
• 1 cup pecan or walnut gems
• 1 bunch green onions, thinly sliced on diagonal
• 1 tsp. kosher salt
• ½ tsp. black pepper
• 2 T. melted butter
• ½ cup chopped fresh Italian parsley
• 1 T. herbs de Provence or Italian seasoning
• 2 cups beef broth
• 1 cup red wine

Place roast in large baking pan. (You can use a rack, if you prefer).

Make a rub with oil, garlic, thyme, fennel, salt and pepper. Rub over the outer side of the roast. In a bowl, combine all ingredients for the stuffing. Place the stuffing in the center of the roast, transferring  excess stuffing to a small bowl for baking later. Place roast in preheated 325o oven and roast on center rack for 20 minutes. Add 1 cup beef broth and 1 cup red wine. COVER LOOSELY WITH FOIL AT THIS POINT. Continue to roast for at least 1 hour longer, basting pork as needed (about every 20 minutes). Add more broth to pan, if drying out. Test roast with meat thermometer. It should register 145o at the center of the meatiest section….not near the bone.

GRAVY:

• pan drippings (drain off excess fat)
• 1 cup beef broth
• 1 T. flour mixed with ½ cup water

Heat pan over burner. Add broth; bring to a simmer. Whisk together the flour and water. Slowly whisk into pan, whisking until thickened slightly. Taste for seasoning and add salt and pepper as needed. Serve separately with roast.