Pork Crown Roast with Apricot Cranberry Wild Rice

16-rib crown roast of pork
3 tablespoon olive oil
1 teaspoon dried sage
1 teaspoon dried thyme
4 cloves garlic, minced
2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
2 tablespoon butter, melted
1 large shallot, finely diced
2 cup uncooked quick-cooking wild rice blend
3 cup chicken stock
1/2 cup chopped dried apricots
1/2 cup chopped dried cranberries, chopped
3/4 cup chopped pecans, (1/4 cup reserved for finishing sauce)

Sweet Cranberry Finishing Sauce:
2 tablespoons butter
1/2 tablespoon fresh sage, chopped
1/4 cup pecans, chopped (from above)
1 tablespoon dark brown sugar
3 cups frozen cranberries, thawed
1/2 cup apple cider

Preheat oven to 350 degrees F.

In a small bowl, combine the olive oil, sage, thyme, garlic, salt and pepper. Rub or brush spice mixture all over roast (inside and out).

Place roast, bone ends up, in a shallow roasting pan. With butchers twine, tie the bones into a circle. (Your local butcher will also do this for you if you ask.) Cover top of roast with aluminum foil, folding over the tops of the bones to prevent burning. Bake roast for approximately 20 minutes per pound or until an internal temperature reads 150 degrees F.

For Rice: In a medium sauce pan, saute the shallot in butter until tender. Add wild rice and chicken stock. Stir to moisten the rice and bring to a boil, stirring only once. Cover with a tightly fitting lid or foil; reduce heat and simmer for 15 minutes. Remove from heat and let stand 10 minutes with the cover on. Gently fold in dried apricots, dried cranberries and pecans, being careful not to stir too much. Hold warm until ready to serve. While roast is resting for 15 minutes prepare finishing sauce.

In a medium sauce pan over low heat, melt butter. Add sage and cook for one minute. Stir in chopped pecans, brown sugar, cranberries and cider. Cook through until mixture begins to bubble.

To Present: Remove foil from bone ends. Place the roast on a large beautiful platter. Mound the rice mixture in the center of the roast and spoon the finishing sauce all around the bottom of the roast. Garnish with fried sage leaves*

*To fry sage leaves, heat 1 cup of any oil in a small saute pan until hot. Place one sage leaf in at a time and cook until golden (turning once). The sage leaves will cook very quickly and take on beautiful shapes.

Serving Suggestions:
Cut one chop for each person and place on a dinner plate with rice alongside. Spoon some of the sweet cranberry finishing sauce atop the chop and garnish with a fried sage leaf.

Cuisinart Chef’s Classic Stainless 16-Inch Rectangular Roaster with Rack

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