Pork Crown Roasts are a magnificent presentation of a Bone-In Pork Loin Roast that we skillfully tie together in a circle for you. We’ve added a rice stuffing to the middle of the roast for a traditional serving, but you can prepare your own favorite stuffing and either bake it separately and then place it in the center of the roast, or bake it with the roast. The stuffing mixture is optional and can be skipped. What’s your favorite way to enjoy a Crown Roast?
- 10 lb LGCM Pork Crown Roast
- 3 cup Rice (uncooked)
- 4 oz Apricots (dried)
- 2 oz Cranberries (dried)
- .5 cup Pecans (coarsely chopped)
- .5 cup Honey
- 1 Tbsp Butter
Season roast with salt and pepper (if desired, add other aromatic seasonings such as Rosemary) and then place roast, bone tips up, on a rack in a roasting pan. Cover the bone ends with aluminum foil.
Preheat your oven to 500°F and place the roast in the oven. Cook for 15 minutes and then reduce heat to 350ºF. Continue roasting for 20 minutes per pound until the pork reaches a temperature of 145ºF.
While roast is baking, cook the rice, according to the directions on the package. When the rice has 5 minutes left to cook, stir in the apricots, cranberries and butter.
Once the rice is done cooking, remove from heat, and stir in honey and pecans. Set aside.
When the roast has 30 minutes left to cook, remove from the oven, and spoon rice mixture into the middle of the roast.
Remove roast from oven, let sit for 15 minutes, and then slice full chops for your guests. Enjoy!