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Crown Roast of Pork with Rice D'Orange

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Makes 8 servings, 2 ribs each

Ingredients Needed For Crown Roast of Pork with Rice D'Orange
* 1 crown roast of Pork, 16 ribs
* 3 teaspoons salt, divided
* 1/4 teaspoon ground red pepper
* 1 cup chopped Onion
* 1 tablespoon butter or margarine
* 1 teaspoon ground thyme
* 1/2 cup seedless raisins
* 1/2 cup orange juice
* 1/4 cup dry sherry
* 6 cups hot cooked rice (cooked in chicken broth)
* 2 tablespoons grated orange peel, divided
* 2 oranges, peeled and sectioned

Directions To Prepare Crown Roast of Pork with Rice D'Orange
#Have butcher prepare crown roast. Season inside and out with 1-1/2 teaspoons salt and pepper.
#Place ribs down, in shallow pan.
#Roast at 325 degrees, basting occasionally, for about 2-1/2 hours or until meat at center registers 165 degrees on meat thermometer.
#Meanwhile, cook Onion in butter until soft but not brown.
#Add remaining 1-1/2 teaspoons salt, thyme, raisins, orange juice and sherry.
#Cover and cook over low heat about 5 minutes or until raisins are plump.
#Stir in rice and 1 tablespoon orange peel, tossing lightly to blend well.
#About 15 minutes before the meat is done, remove from oven.
#Pour off pan juices and reserve to make gravy, if desired.
#Turn roast, rib ends up. Fill center with orange rice.
#Spoon remaining rice around roast.
#Cover with foil to prevent drying of rice and return to oven until meat is fully cooked.
#Sprinkle with remaining 1 tablespoon orange peel and garnish with orange sections before serving.

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Thursday, December 14, 2017, 5:06 pm

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