Best Wild Rice Stuffing Crown Pork Roast Recipes

Crown Roast of Pork with Wild Rice Stuffing image

Provided by Martha Stewart

Number Of Ingredients 10

Two 10-chop racks of pork from rib-chop section, chine removed and frenched
Coarse salt and freshly ground pepper
1 to 2 tablespoons olive oil
Grated zest of 1 lemon
2 large cloves garlic, finely chopped
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh sage
Wild Rice Stuffing
Fresh rosemary sprigs, for garnish
Plums, for garnish

Steps:

Preheat oven to 425 degrees. Place racks on a work surface. Using a sharp knife, cut a third of the way through the meat between every two rib chops. (This will help the roast bend and stand upright.) Using a trussing needle and cotton kitchen twine, tie the ends of one rack to the ends of the second rack, being sure that the meat side of each rack faces outward. Tie a second piece of twine around the crown directly below the rib bones. Season with salt and pepper; let stand at room temperature for 30 minutes.
In a small bowl, combine olive oil, zest, garlic, parsley, and sage; rub herb mixture evenly over meat. Transfer roast to a flat rack placed in a large heavy-duty roasting pan.
Roast for 15 minutes; reduce heat to 375 degrees and continue roasting, rotating halfway through, until meat is well browned and an instant-read thermometer registers 140 to 150 degrees, about 2 hours 15 minutes. (Insert thermometer into meaty center of crown, avoiding any bone. Take several readings to ensure roast is cooked all over.)
Remove from oven; let stand 20 minutes on the rack before transferring it to a serving platter. Remove twine and fill with cooked Wild Rice Stuffing. Garnish with rosemary and plums.

WILD RICE STUFFING CROWN PORK ROAST image

Number Of Ingredients 12

1 1/2 c wild rice (cleaned & rinsed)
2 t fennel seed
3 c Chicken stock
1 1/2 c water
1 lb sweet Italian sausage (casings removed)
2 c chopped onion
1/2 stick butter
3 c fennel (3)
2 t salt
1 t pepper
1/2 t thyme
1 1/2 t sage

Steps:

Day Before: In small bowl, combine salt, pepper, thyme & sage. Rub on roast & chill overnight. In a sauce pan bring to boil first four ingredients. Simmer partially covered until rice is tender approximately 45 minutes. Drain rice. In heavy skillet over moderate heat, brown sausage, pour off fat, grind in processor. In skillet melt butter cook onion on moderately low heat, add 3 c chopped fennel. Cook covered 5-7 minutes until crisp & tender. Combine rice & fennel, and sausage. Season with salt & pepper. Remove roast from fridge one hour prior to cooking. Pat dry, rub w/olive oil. Place on oiled round of foil larger than roast. Pile stuffing in middle of crown. Cover stuffing with oiled round of foil. Roast at 450 20 minutes. Reduce to 325 for 1 hr 45 min. Stand 15 minutes. Save fennel top.