Crown Roast of Pork with Wild Rice
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 “hats” for the bone ends, or you can make little covers with aluminum foil.
Serves: 6Hands-on: 35 minutesTotal: 1 hour 25 minutesDifficulty: Medium
- 2 Tbsp. olive oil
- 4 shallots, chopped
- ½ cup walnuts
- ½ cup dried apricots with no sugar added, quartered
- 2 tsp. dried rosemary or 2 Tbsp. fresh rosemary
- 3 cups cooked wild rice
- ½ tsp. salt
- ½ tsp. ground black pepper
- Crown rib roast of pork with 12 small chops, at room temperature
- 1 tsp. 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.