Crown Roast of Pork with Wild Rice by Nancy T. Maar
Ask your butcher to prepare this roast for you. It should be separated on the bottom with the bones sticking up in the air. It's delicately flavored and makes an impressive presentation. You can get little paper “panties” for the bone ends, or you can make little covers with aluminum foil.
Yields 6 servings; serving size 4 ounces
Calories: 458.08
Protein: 35.95 grams
Carbohydrates: 27.18 grams
Sugar: 6.82 grams
Fat: 23.28 grams
2 tablespoons olive oil
4 shallots, chopped
½ cup walnuts
½ cup dried apricots with no sugar added, quartered
2 teaspoons dried rosemary or 2 tablespoons fresh rosemary
3 cups cooked wild rice
Salt and pepper to taste
Crown rib roast of pork with 12 small chops, at room temperature
1 teaspoon unsalted butter
Preheat oven to 350°F. Heat the oil in a large sauté pan over medium heat. Add the shallots and cook, stirring until softened.
Stir in the walnuts, apricots, and rosemary and stir to coat with oil. Combine with the cooked wild rice. Sprinkle the roast with salt and pepper.
Place the crown roast on a large piece of aluminum foil, then in a roasting pan. Bring the foil 1″ up the sides of the roast. Fill the center with the wild rice mixture.
Dot the top of the stuffing with butter. Roast the pork for 50 minutes. Let it rest before cutting into chops at the table.
Crown Roasts
Crown roasts can be made up of lamb or pork chops. The butcher takes the ribs and trims them to be of even length. They are elegant and not at all difficult to cook. Stuffing can vary greatly; just make sure it's very moist and cooked before you put it into the “crown.” You can substitute other fruits for the dried apricots, as long as there's no added sugar.
