Pork Crown Roast with Stuffing
- 16 -rib crown roast of pork
- House Seasoning, to taste, recipe follows
- 1/4 cup chopped onion
- 2 tablespoon butter, melted
- 2/3 cup uncooked instant rice
- 1/8 teaspoon poultry seasoning
- 3/4 cup water
- 1/2 cup chopped dried prunes
- 1/4 cup chopped dried apricots
- Canned apricot halves, drained
- Preheat oven to 350 degrees F.
- Sprinkle roast on all sides with House Seasoning; place, bone ends up, in a shallow roasting pan.
- Insert a meat thermometer, making sure it does not touch fat or bone.
- Saute onion in butter until tender but not browned.
- Add rice, House Seasoning, to taste, and poultry seasoning and water to onion; stir to moisten rice.
- Bring rice mixture to a boil, then remove from heat.
- Cover tightly and let stand 10 minutes.
- Stir dried prunes and dried apricots into the rice mixture.
- Fill center of roast with rice mixture.
- Place a folded strip of aluminum foil over exposed ends of ribs.
- Bake for 25 to 30 minutes per pound to until thermometer registers 170 degrees.
- Garnish with apricot halves, if desired.
- House Seasoning:
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
- Mix ingredients together and store in an airtight container for up to 6 months.
crown roast, onion, butter, rice, poultry seasoning, water, prunes, apricots, apricot halves
Taken from www.foodnetwork.com/recipes/paula-deen/pork-crown-roast-with-stuffing-recipe.html (may not work)