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

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A bit disappointed in this recipe. Although the pork came out moist and tender the meat was not very flavorful and tasted underseasoned as others have mentioned. The stuffing was very tasty - I used pine nuts instead of the walnuts. I roasted the pork to about 153 degrees and then removed from the oven and it was perfectly cooked. Not sure why the creole seasoning did not penetrate into the roast.

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My family really enjoyed this recipie. It is a keeper

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This recipe tasted great! Just FYI, to make this on a lower budget (college student I used a pork loin. It turned out really well and the boyfriend went back for thirds!!!!! My only complaint is that it doesn't taste as good by the thrid day, but I guess not everything can be like spagetti right? lol.

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I fixed this for the 60th birthday party for my best friend. Everybody raved. I roasted to 155 as suggested by other. Topped the tip of the bones with bottled apricot halves. Made a bed of italian parsley to serve it on.

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This was a wonderful, not too complicated recipe. I did not make the "Essence", I bought it pre made at the grocery. I made this for my family this Christmas and it was a hit. I will say I had read previously reviews that found it bland, I don't know how if they followed directions. Also, I read a review that said you should not go to 160 internal temp, but 155. That proved to be great advice as the roast does continue cooking and at 155 and about 20 minutes resting it was perfect. Moist, tasty and delicious. I also used a regular roasting pan with no rack and spooned the stuffing around the bottom of the roasting pan, as well as the crown, after an hour or so of cooking and draining grease.

Again, wonderful tasting and family loved it!

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Moist and tender, amazingly tasty! Added some dried fruits like cranberries and cherries to the rice when boiling it, which added to the flavor. I put most of the stuffing into a seperate pan and what I put into the cavity of the crown, I covered wioth a small piece of foil to keep it from burning and drying out. I also took the roast out of the oven at internal temperature of 150, rested it until it came to 155 and then carved. Everyone commented on how moist it was.

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We made this for the first time for New Year's dinner 2007 then made it again for Christmas Eve 2008. It's in the oven again, by popular demand. This recipe is exceptional; the stuffing is to die for, and the presentation is impressive. I HIGHLY recommend this!

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I tried this recipe for a holiday meal. It was very disappointing. It didn't taste good at all - basically bland. I had to throw it all out.

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I made this for Christmas dinner. I bought the crown roast at Whole Foods. I followed the recipe as it is written here very closely. But our roast had 16 ribs, not 12. We had a time issue, so I increased the heat to 350. It took about the same time (3 hours at that temp. A few things that worked for us. I rubbed it with olive oil first and put salt, pepper, and a little cayane on it before cooking. I also added broth to the pan (under the rack--the roast was not on top of the liquid and put small potatoes, carrots, and pearl onions in the broth while it cooked for the last 90 minutes. Also, I strongly advise using a meat thermometer to be sure not to overcook it. Meanwhliie, delicious!

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I made this for a dinner party and actually had my neighbors knocking on the door to see what I was cooking because it smelled so good. It tasted as good as it smelled. It was wonderful and I will make again soon. I brined the pork for a day before cooking, which made it incredibly moist and tender, just omit the salt from the essence mix. The stuffing was incredible.