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Category: Main courses

Crown roast of pork stuffed with wild rice and dried fruit

Crown roast of pork stuffed with wild rice and dried fruit
Robert Gauthier / Los Angeles Times

A big roast is the very image of a holiday dinner centerpiece. But lately you've probably been finding that the reality doesn't measure up. Too often that roast, so monumental in appearance, is nothing but a giant disappointment. What should ... Read more

Total time: 3 1/2 hours | Serves 12
  • 1 (8-pound) crown pork roast
  • Salt, pepper
  • 1 pound wild rice
  • 10 cups water
  • 2 shallots, minced
  • 1/3 cup dried cranberries
  • 1 cup slivered dried pears (about 6 ounces)
  • 1 teaspoon minced fresh rosemary
  • 1 cup coarsely chopped walnuts
  • 1/2 teaspoon red wine vinegar

Step 1Heat the oven to 300 degrees. Season the roast generously with salt and pepper and place it upside-down in a roasting pan, so it is supported by the rib bones. Roast 30 minutes, then turn the meat over and continue cooking to an internal temperature of about 140 degrees, about 2 hours.

Step 2While the roast is cooking, combine the wild rice, 1 1/2 teaspoons of salt and the water in a large saucepan and cook uncovered over medium-high heat until the rice is tender, about 45 minutes. Drain the rice and return to the pan. Add the shallots, cranberries, pears and rosemary, cover the pan and let stand until the roast is ready.

Step 3When the roast is ready, add the walnuts to the wild rice, season to taste with salt and pepper and stir in the red wine vinegar. Spoon as much of the rice filling as possible into the center of the crown roast, spoon some of the fat from the bottom of the roasting pan over the stuffing, and return the meat to the oven. (Place the remaining wild rice stuffing in a baking dish alongside the roast.) Cook the roast to an internal temperature of 145 degrees, an additional 10 to 15 minutes.

Each serving:
446 calories; 60 mg. sodium; 105 mg. cholesterol; 24 grams fat; 13 grams saturated fat; 25 grams carbohydrates; 34 grams protein; 2.71 grams fiber.
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