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Pork Crown Roast with Stuffing Recipe by Paula Deen

Moderate Level
60 MIN 15 Prep + 45 Cook
Servings
$ /Serving
Print
Moderate Level
60 MIN 15 Prep + 45 Cook
8 Servings
$ /Serving

Pork Crown Roast with Stuffing Recipe by Paula Deen

Moderate Level
60 MIN 15 Prep + 45 Cook
8 Servings
$ /Serving

Ingredients

  • 16 rib crown of pork
  • Paula Deen's House Seasoning
  • 1/4 cup onion, chopped
  • 2 tablespoon butter, melted
  • 2/3 cup rice, instant, uncooked
  • 1/8 teaspoon poultry seasoning
  • 3/4 cup water
  • 1/2 cup chopped dried prunes
  • 1/4 cup chopped dried apricots
  • 1 can apricot halves, drained

Preparation

Preheat oven to 350°.

 

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. Sauté 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°. Garnish with apricot halves, if desired.

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