Rice-stuffed Crown Roast of Pork

Rice-stuffed Crown Roast of Pork Recipe - Delicious and Easy-to-Make

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 4 hours | Servings: 8-10

Introduction

Rice-stuffed Crown Roast of Pork is a delicious and impressive dish that is perfect for special occasions and holiday gatherings. The combination of tender pork roast and flavorful rice stuffing is sure to wow your guests and leave them coming back for more.

History

The tradition of serving crown roast of pork dates back to the 19th century, when it was a popular dish among European royalty. The crown roast, which is made by tying two racks of pork together in a circle, was often served as a centerpiece at grand feasts and banquets. Over the years, the recipe has evolved to include various stuffing options, with rice being a popular choice for its texture and flavor.

Ingredients

Pork roast

7 lb (3.18 kg) pork crown roast
salt and ground black pepper

Rice stuffing

1 cup chopped celery
0.5 cup chopped onion
0.25 cup butter or margarine
4 cup cooked rice (cooked in equal amounts of apple juice and water)
2 cup diced unpeeled apples
0.5 cup chopped pecans
0.5 cup seedless golden raisins
1 tsp salt
1 tsp poultry seasoning

How to prepare

Place the meat in a shallow roasting pan, with the rib bones facing up.
Season the meat with salt and pepper.
Wrap the tips of the bones in foil to prevent excess browning.
Insert a meat thermometer into the center of the thickest part of the meat, making sure it does not rest in fat or on the bone.
Do not add water or cover the meat.
Roast the meat on the lowest oven rack at 325°F (163°C) for 2 hours.
Meanwhile, cook the celery and onion in butter until tender in a large skillet over medium heat.
Remove from heat and stir in the rice, apples, pecans, raisins, salt, and poultry seasoning.
Fill the center of the roast with the stuffing.
Bake any remaining stuffing in a covered baking dish.
Cover the stuffing with foil and roast for an additional 1.5 to 2 hours, or until the meat thermometer registers 170°F (77°C).
To serve, remove the foil and strings (if any) and cover the bone ends with paper frills.
Let the meat stand for about 15 minutes.

Variations

Substitute the rice stuffing with a quinoa or wild rice stuffing for a different flavor and texture.
Add dried cranberries or apricots to the stuffing for a touch of sweetness.
Use different herbs and spices, such as rosemary or thyme, to season the pork roast for a unique flavor profile.

Cooking Tips & Tricks

Make sure to season the pork roast generously with salt and pepper before roasting to enhance the flavor of the meat.

- Use a meat thermometer to ensure that the pork is cooked to the proper temperature, as overcooking can result in dry and tough meat.

- Let the meat rest for at least 15 minutes before carving to allow the juices to redistribute and ensure a juicy and tender roast.

Serving Suggestions

Serve the Rice-stuffed Crown Roast of Pork with a side of roasted vegetables or a fresh salad for a complete and satisfying meal.

Cooking Techniques

Roasting the pork crown roast at a low temperature allows the meat to cook slowly and evenly, resulting in a tender and juicy roast. Be sure to use a meat thermometer to monitor the internal temperature and prevent overcooking.

Ingredient Substitutions

Use butter instead of margarine for a richer flavor in the rice stuffing.

- Swap out the pecans for walnuts or almonds for a different nutty flavor.

- Replace the golden raisins with dried cherries or currants for a unique twist.

Make Ahead Tips

You can prepare the rice stuffing ahead of time and store it in the refrigerator until ready to use. Simply fill the pork roast with the stuffing and roast as directed when ready to serve.

Presentation Ideas

Garnish the Rice-stuffed Crown Roast of Pork with fresh herbs, such as parsley or thyme, for a pop of color and added flavor. Serve the roast on a large platter with the stuffing spilling out of the center for a stunning presentation.

Pairing Recommendations

Pair the Rice-stuffed Crown Roast of Pork with a glass of red wine, such as Pinot Noir or Merlot, for a perfect complement to the rich and savory flavors of the dish. Serve with a side of mashed potatoes or roasted sweet potatoes for a complete meal.

Storage and Reheating Instructions

Store any leftovers of the Rice-stuffed Crown Roast of Pork in an airtight container in the refrigerator for up to 3 days. To reheat, place the pork roast in a baking dish, cover with foil, and heat in a 350°F (177°C) oven until warmed through.

Nutrition Information

Calories per serving

Each serving of Rice-stuffed Crown Roast of Pork contains approximately 500 calories, making it a satisfying and hearty meal option.

Carbohydrates

The rice stuffing in this recipe provides a good source of carbohydrates, which are essential for energy production and fueling the body's daily activities.

Fats

The pork roast contains a moderate amount of fats, which are important for providing flavor and texture to the dish. Be sure to trim any excess fat before cooking to reduce the overall fat content.

Proteins

Pork is a rich source of protein, which is essential for building and repairing tissues in the body. The protein in this dish helps to keep you feeling full and satisfied.

Vitamins and minerals

The apples, celery, and onions in the rice stuffing provide a variety of vitamins and minerals, including vitamin C, vitamin K, and potassium. These nutrients are important for supporting overall health and well-being.

Alergens

This recipe contains nuts (pecans) and may not be suitable for those with nut allergies. Be sure to check for any other allergens in the ingredients before preparing the dish.

Summary

Overall, Rice-stuffed Crown Roast of Pork is a balanced and nutritious meal option that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Rice-stuffed Crown Roast of Pork is a show-stopping dish that is sure to impress your guests with its flavorful pork roast and delicious rice stuffing. With a few simple ingredients and some cooking techniques, you can create a memorable meal that is perfect for any special occasion. Enjoy!

How did I get this recipe?

I can't forget the first time I saw this recipe for Rice-stuffed Crown Roast of Pork. It was a warm summer day, and I was visiting my dear friend Martha in her cozy farmhouse in the countryside. Martha was known for her culinary skills, and she always had a new recipe up her sleeve to share with me.

As I entered her kitchen, the savory aroma of roasting pork filled the air, making my stomach growl in anticipation. Martha greeted me with a smile and a twinkle in her eye, knowing she had something special in store for me.

"Have you ever tried Rice-stuffed Crown Roast of Pork, my dear?" Martha asked, her voice filled with excitement.

I shook my head, intrigued by the sound of such a decadent dish. Martha led me to the countertop, where she had laid out the ingredients for the recipe. The centerpiece was a beautiful crown roast of pork, perfectly seasoned and ready to be stuffed with a savory rice mixture.

Martha began to recount the story of how she learned to make this mouthwatering dish. She told me that many years ago, she had traveled to Italy and stayed with a family in Tuscany. It was there that she had the privilege of learning this recipe from a talented Italian nonna who had been cooking for generations.

The nonna had shown Martha how to prepare the rice filling, combining aromatic herbs, garlic, and Parmesan cheese to create a flavorful mixture that would complement the juicy pork perfectly. She had also demonstrated how to carefully stuff the crown roast with the rice, ensuring that each bite was bursting with deliciousness.

As Martha spoke, I could see the passion and love she had for cooking shining through. It was clear that this recipe was not just a dish to her, but a cherished memory of a special time spent with a dear friend in a beautiful place.

After listening to Martha's story, I couldn't wait to taste the Rice-stuffed Crown Roast of Pork for myself. As the pork finished roasting in the oven, Martha and I chatted and laughed, enjoying each other's company and the anticipation of the meal to come.

Finally, the moment arrived. Martha carefully removed the crown roast from the oven, the golden skin glistening with juices and the rice stuffing peeking out from between the ribs. My mouth watered as she sliced into the pork, revealing the tender meat and flavorful rice inside.

As I took my first bite, I was transported to Tuscany, imagining the rolling hills and vineyards that had inspired this dish. The pork was succulent and tender, the rice was perfectly seasoned, and every bite was a symphony of flavors that danced on my taste buds.

I couldn't help but thank Martha for sharing this recipe with me, for allowing me to experience a taste of Italy in my own home. This Rice-stuffed Crown Roast of Pork had become more than just a dish – it was a memory, a connection to a place and a time that would always hold a special meaning for me.

And so, as I sit here now, with the recipe for Rice-stuffed Crown Roast of Pork in front of me, I can't help but smile as I remember that warm summer day in Martha's farmhouse kitchen. I may not have learned this recipe from an Italian nonna in Tuscany, but I carry with me the memory of Martha's story and the love and passion she put into every dish she made.

I will always treasure this recipe, not just for its delicious flavors, but for the beautiful memories and connections it brings to my heart. And I will continue to share it with others, passing on the tradition and love that Martha shared with me that day in her kitchen.