Hannaford homepage
Weekly FlyerGift Cards
0 items

{"dragByHandle":true,"dragByBody":false,"cssSelector":"ql-thumbnail","widgetClass":"OverlayWidget","bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"effectOnHide":"slide","effectOnShowOptions":"{}","effectOnHideOptions":"{}","closeOnBackgroundClick":true,"effectOnShowSpeed":"1200","onScreenPadding":10,"allowOffScreenOverlay":false,"captureClicks":true,"effectOnShow":"slide","effectOnHideSpeed":"1200"}

Rice-Stuffed Pork Crown Roast

Rice-Stuffed Pork Crown Roast

Get Ready

Servings: Serves 16Learn How to Scale This Recipe

Prep Time: 30 minutes

Cook Time: 160 minutes

Ingredients: Add ingredients to List

8 lb pork crown roast (about 16 ribs)
2 cup rice, uncooked
1 cup long-grain and wild rice mixture, uncooked
3/4 cup Dried apricots, chopped
1/2 teaspoon Cinnamon, ground
1/2 cup Pecans, coarsely chopped
1 6 oz can Frozen orange juice, concentrate, thawed
1/2 cup honey
2 tablespoon butter

directions:

1. Place roast, bone tips up, on rack in a shallow roasting pan. Cover ends of bones with a strip of foil. Bake in a 350 degree F. oven for 1 1/2-2hours.
2. While roast is baking, cook rice according to package directions, adding apricots the last 10 minutes and cinnamon during the last 5 minutes of cooking time. Combine rice mixture and chopped pecans; mix well.
3. Combine orange juice concentrate and honey, mixing well. Set aside.
4. Fill roast cavity with rice mixture. Place the remaining rice mixture in a small baking dish. Dot the rice stuffing with butter. Brush roast with some of the orange juice mixture. Continue baking roast and rice for 30 minutes or until meat thermometer registers 150 degrees F. (Allow about 20 minutes per pound total cooking time). Brush occasionally with the orange juice mixture. Let rest until temperature reaches 160 degrees F, about 10 minutes.
5. Carefully transfer roast to a warm serving platter. Garnish with orange slices and cranberries, if desired.
Photo and Recipe Courtesy of The Pork Checkoff

{"widgetClass":"TabWidget","options":"{cache:true}"}

Quantity Ingredients  
8 lb pork crown roast (about 16 ribs)  
2 cup rice, uncooked  
1 cup long-grain and wild rice mixture, uncooked  
3/4 cup Dried apricots, chopped  
1/2 teaspoon Cinnamon, ground  
1/2 cup Pecans, coarsely chopped  
1 6 oz can Frozen orange juice, concentrate, thawe  
1/2 cup honey  
2 tablespoon butter  
Add to Shopping ListLearn More About Shopping Lists

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 16
Base Nutrients
Calories 462 kcal (23%)
Calories from Fat 234 kcal (0%)
Total Fat 26 g (40%)
Saturated Fat 10 g (50%)
Cholesterol 92 mg (30%)
Sodium 92 mg (3%)
Total Carbohydrates 38 g (12%)
Dietary Fiber 6 g (24%)
Protein 39 g (65%)
Vitamins
Vitamin A 282 IU (5%)
Vitamin C 4 mg (6%)
Minerals
Calcium 56 mg (1%)
Iron 8 mg (13%)
loading