Crown Roast With Spring Rice Pilaf

• 2 medium lemons
• 1 jar (10 ounces) cherry spreadable fruit
• 1 envelope Lipton savory herb with garlic soup mix
• 1 pork crown roast (12 ribs and about 8 pounds)
• 1 cup chopped sweet onion
• 1 cup sliced fresh mushrooms
• 1/4 cup butter, cubed
• 2 cups cut fresh asparagus (1-inch pieces)
• 3 cups chicken broth
• 1/2 cup slivered almonds, toasted
• 1/2 cup golden raisins
• 1/4 teaspoon pepper
• 3 cups uncooked instant rice
• 1 jar (10 ounces) cherry spreadable fruit
• 6 tablespoons chicken broth
• 1/4 teaspoon salt

1. Finely grate peel from lemons. Juice lemons, reserving 1 teaspoon for sauce. In a small microwave-safe bowl, combine the spreadable fruit, soup mix, lemon peel and juice. Microwave, uncovered, on high for 30-60 seconds or until heated through.
2. Place roast on a rack in a large shallow roasting pan. Brush fruit mixture over roast. Cover rib ends with foil. Bake, uncovered, at 350u0b0 for 1-1/2 hours.
3. Meanwhile, in a large skillet, saute onion and mushrooms in butter until tender. Add asparagus; cook 1-2 minutes longer or until asparagus is crisp-tender. Add the broth, almonds, raisins and pepper. Bring to a boil. Stir in rice. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork.
4. Carefully spoon stuffing into center of roast. Bake 30-45 minutes longer or until a thermometer reads 145u0b0.
5. Meanwhile, in a small microwave-safe dish, combine the sauce ingredients and reserved lemon juice. Microwave, uncovered, on high for 30-60 seconds or until heated through.
6. Transfer roast to a serving platter. Let stand for 10-15 minutes. Remove foil. Cut between ribs to serve. Serve with sauce.

lemons, fruit, garlic soup, pork crown roast, sweet onion, mushrooms, butter, fresh asparagus, chicken broth, slivered almonds, golden raisins, pepper, rice, fruit, chicken broth, salt

Taken from www.tasteofhome.com/recipes/crown-roast-with-spring-rice-pilaf/ (may not work)