Pork Crown Roast With Wild Rice Stuffing

Ingredients

Instructions

1 pork crown roast (8-10 lbs.)
2 – 6 oz. pkg. wild rice mix
1/2 c. chopped onion
1/3 c. chopped celery
1 clove garlic, minced
1/4 c. butter
1/2 c. pine nuts
8 oz dried apricots, finely chopped
4 to 5 tbls. preserved ginger, finely chopped or 2 inch piece of fresh ginger, grated
1/2 tsp. allspice
1 large can whole apricots, optional garnish)

Bring meat to room temperature. Season liberally.

Preheat oven to 250 degrees. Place meat on rack in large shallow roasting pan.

Cook rice according to package directions. Saute onion, celery and garlic in butter until tender. Combine sauteed vegetables, rice, pine nuts, apricots, ginger, and allspice. Mix well. Spoon lightly into center of roast. Spoon any extra stuffing into buttered shallow baking dish which will be baked during the last 30 minutes.

Cover ends of bones and top of stuffing with foil.

Roast for until internal temperature reaches 140. 2 - 3 hours. Remove from oven and tent with foil for at least 15 minutes and up to 45 minutes. Meanwhile increase oven temperature to 500 degrees. Return roast to oven and cook until crisp and browned on the exterior, 10 - 15 minutes. Do not overcook.

Remove from oven, tent with foil, allow to rest for 10 minutes, then carve by slicing between each rib and serve.

Garnish with whole apricots on end of ribs.