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| Pork Loin Crown Rib Roast with Wild Rice, Sausage and Apple stuffing Recipe courtesy Emeril Lagasse, 2003 Show: Emeril Live Episode: Stick to Your Ribs Overall User Rating:  |
I love Emeril but...
12/30/2007 at 08:44pm
User: Debbie from Washington, DC User Rating:
Most of Emeril's recipes are the bomb! However, this one is an exception. The Essence coating on the roast made it unbearably spicy for our tastes. The wild rice stuffing burned all over the top; the underside was tasty, but too little quantity. The leftover stuffing was placed in a greased dish & baked but also burned unrecognizably and had to be thrown out! Additionally, all the pan juices also burned and stuck on the bottom of the roasting pan, thereby ruining my plans to make a pan-juices based Dijon sauce to go along. What a waste of a beautiful (and expensive!) piece of meat. Never again.
Christmas Hit!
12/26/2007 at 02:57pm
User: SILVIA from winte springs, FL User Rating:
This was a big hit with my family. I wanted something other than turkey or our traditional pork shoulder roast and this was it. Thanks so much.
Beautiful on table, wonderful taste
12/25/2007 at 12:03am
User: Angela from Springfield, MO User Rating:
This is a wonderful recipe for a special occasion. My butcher did a 10 pound crown cut so I used a bit more "essence" but same amount of stuffing. The essence is a bit spicy for those who are not fond of much spice but that can be avoided by not eating much of the outer "crust." I took out the roast very close to 160 and would suggest that it be taken out about 155 or a little earlier. It was still extremely moist cooked to 160 but believe it would have been even better if taken out at a lower temp. The stuffing was unique and tasty but I would prefer more apples and less sausage since the Italian sausage has such a strong taste. Although I have to say I am the kind who prefers a sweeter relish with pork and next time would make a side dish to complement that. Overall, beautiful presentation and great flavor!
christmas dinner
12/25/2006 at 12:36pm
User: kevin from Poughkeepsie, NY User Rating:
the roast was very easy to make. i did substitute italian sausage with linguista. It was a hit.
The Best
12/23/2004 at 11:03am
User: LATANYA from Redford, MI User Rating:
This is the best recipe I have tried so far
great
12/22/2005 at 12:25pm
User: Anonymous User Rating:
great
SPEECHLESS
10/11/2004 at 11:21pm
User: Anonymous User Rating:
TODAY WAS MY FIRST THANKSGIVING DAY BY MYSELF. I TRIED THIS RECIPE AS MY TURKEY STUFFING AND IT WAS FANTASTIC!!!! EVERYONE LOVED IT.
Too well done, dry
05/04/2006 at 08:35am
User: BERNIE from Waltham, MA User Rating:
Although the flavors were good, the roast was way over done after it rested. The take out temperature of 160 degrees should be better if it was removed say at 150 degrees. The stuffing was very good, but folks used to good ole' fashion bread stuffing will be in for a surprise. It's a bit spicy, but good. I would use a bit more apples, and a bit less sausage.
new years dinner
04/28/2007 at 11:33pm
User: Debbie from lancaster, CA User Rating:
it was a hit with my family.
good fun
04/13/2006 at 08:52am
User: joey from spirit lake, IA User Rating:
made this for my mom and dad and it was a hit. will make it again. Easter is when it will be done again for a about ten people.
Excellent
02/17/2008 at 01:39pm
User: Amy from Harrisburg, PA User Rating:
Made this for a Valentines dinner party for eight. All guests especially liked the stuffing as the flavors melded perfectly with the roast pork.
Christmas Eve Dinner....Excellent
01/10/2007 at 11:48am
User: Karen from Shrewsbury, MA User Rating:
This was the first time I'd cooked a crown rib roast and it turned out beautifully. Everyone was so impressed. It wasn't too spicy at all, and the stuffing was wonderful. I served it with roasted winter vegetables. It looked gorgeous and tasted as good as it looked.