Pork Loin Crown Rib Roast with Wild Rice, Sausage and Apple stuffing

6 servings
  • 1 (7-pound) pork loin crown rib roast (about 12 ribs, 2 racks tied into a circular crown)
  • Essence, recipe follows
  • 1 pound Italian sausage, removed from casings and crumbled
  • 1 cup chopped yellow onions
  • 1/2 cup chopped celery
  • 2 teaspoons minced garlic
  • Pinch cayenne
  • 1/2 cup chopped walnuts
  • 2 cups peeled and chopped Granny Smith apples
  • 1 (8-ounce) package wild rice (1 1/3 cups)
  • 3 cups chicken stock
  • 1 cup water
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons chopped fresh sage leaves
  • 1 teaspoon chopped fresh thyme leaves
  • Preheat the oven to 325 degrees F.

  • Season the roast with the Essence and place on a rack in a roasting pan, rib ends up. Wrap the tips of the bones with foil and roast for 1 1/2 hours.

  • To make the stuffing, heat a large saute pan or saucepan over medium-high heat. Add the sausage and cook, stirring, until no longer pink, about 7 minutes. Remove the meat with a slotted spoon and discard all but 1 tablespoon of fat from the pan.

  • Add the onions, celery, garlic and cayenne to the fat remaining in the pan and cook, stirring, until soft, about 3 minutes. Add the walnuts and cook, stirring, until lightly toasted and fragrant, 2 to 3 minutes. Add the apples and rice and cook, stirring, for 1 minute. Add the stock, water, bay leaf, salt, pepper, sage and thyme and bring to a boil. Stir well, reduce the heat and cook undisturbed at a bare simmer until the rice is tender and liquid has been absorbed, about 50 minutes. Remove from the heat. Let stand undisturbed for 10 minutes.

  • Discard the bay leaf and fluff the rice with a fork. Add the cooked sausage.

  • Remove the roast from the oven and fill the cavity with the stuffing. (If any stuffing is left over, place in a lightly greased baking dish.)

  • Roast the stuffed pork until it reaches an internal temperature of 160 degrees F., about 1 1/2 hours.

  • Remove from the oven and transfer to a platter. Remove the aluminum foil and cover the bone ends with paper frills. Let the roast stand for 10 to 15 minutes. Present tableside.

  • Spoon the stuffing into a serving bowl and carve the roast. Serve the stuffing on the side.

Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika

  • 2 tablespoons salt

  • 2 tablespoons garlic powder

  • 1 tablespoon black pepper

  • 1 tablespoon onion powder

  • 1 tablespoon cayenne pepper

  • 1 tablespoon dried leaf oregano

  • 1 tablespoon dried thyme

  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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