Crown Roast of Pork with Winter Rice Stuffing

Cooking With Rania - "Holiday Recipes"
KDKA Pittsburgh Today Live 12/29/2010

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Crown Roast of Pork with Winter Rice Stuffing

1 - 8# crown roast of pork (16 chops)
Coarse salt to taste
Freshly cracked black pepper to taste
1 teaspoon dried sage
1 teaspoon dried thyme
1/2 cup molasses
1/4 cup soy sauce
2 medium onions - peeled and sliced
2 large carrots - peeled and sliced
3 tablespoons unsalted butter

1 box of wild rice prepared according to package directions
3 granny smith apples - diced
1/2 cup toasted slivered almonds
2 green onions - sliced
1/2 cup dried cherries
1/2 cup chopped dried apricots
1/2 cup melted butter
1/2 cup brown sugar
2 tablespoons lemon juice

Garnishes: winter kale / walnuts / fresh cranberries / dried apricots

Position rack in center of oven and preheat to 350 degrees.
Season the pork crown inside and out with salt and pepper. Rub with sage and thyme. Place roast on rack set in large roasting pan. Mix molasses and soy sauce in small bowl. Brush some of the mixture over the roast. Scatter the sliced onions and carrots around the roast and dot the vegetables with butter. Roast, basting occasionally with the remaining molasses-soy mixture until a meat thermometer reads 150 - 160 degrees when inserted in the thickest part of the chop; about 2 hours. (15 to 18 minutes per pound).
Transfer pork crown to a platter and tent with foil. Allow the pork to rest for 15 minutes. Discard vegetables. Remove string from the roast. Fill the center with the winter rice stuffing. Place hot stuffing in cavity of crown and garnish with suggested garnishes.
Combine cooked rice with apples, almonds, green onions, dried cherries and apricots. Melt butter in saucepan with brown sugar and lemon juice. Add to the rice mixture. Heat in microwave or 350 degree oven, covered, until hot through just before stuffing the cavity of the crown roast of pork.
Serves: 8

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