Ingredients
- 16-rib crown roast of pork
- House Seasoning, to taste, recipe follows
- 1/4 cup chopped onion
- 2 tablespoon butter, melted
- 2/3 cup uncooked instant rice
- 1/8 teaspoon poultry seasoning
- 3/4 cup water
- 1/2 cup chopped dried prunes
- 1/4 cup chopped dried apricots
- Canned apricot halves, drained
Directions
Preheat oven to 350 degrees F.
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. Saute 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 degrees. Garnish with apricot halves, if desired.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
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By parett
on December 23, 2012
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Thank you so much Paula! I made this for the first time last year on Christmas day and my children first and then my wife requested it again this Christmas. It was a hit-delicious-easy-pretty-conversation piece recipe! It may become a family tradition. Loved it!
By jaengen_7634354
Anaheim Hills, CA
on December 26, 2007
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This roast was absolutely beautiful. I've never served a dish where everyone was grabbing their cameras to take pictures. The butcher provided gold crown booties that really made the roast festive. I doubled the rice as suggested by other reviewers and it was a hit too. The roast cooked more quickly then indicated in the recipe, it was a 10 pound roast that was done in 2 1/2 hours. I will definitely make this again.
By beth_murray81_6...
Falls Church, VA
on December 24, 2007
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This pork needed a sauce. The pork was fine and made a nice presentation, but it was blah. I was really surprised after reading all of the reviews Also, I wouldn't cook it until 170 either, I think it would be too dry. We cooked it until 160 and it was borderline.
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