Difference between revisions of "Crown Roast of Pork with Rice D'Orange"

From Recidemia
Jump to: navigation, search
m (Text replace - "Category:(.*) recipes" to "Category:$1 Recipes")
m (Text replace - "Directions" to "Procedures")
 
Line 16: Line 16:
 
* 2 [[oranges]], peeled and sectioned
 
* 2 [[oranges]], peeled and sectioned
  
== Directions ==
+
== Procedures ==
 
# Have butcher prepare crown roast. Season inside and out with 1-1/2 teaspoons [[salt]] and [[pepper]].
 
# Have butcher prepare crown roast. Season inside and out with 1-1/2 teaspoons [[salt]] and [[pepper]].
 
# Place ribs down, in shallow pan.
 
# Place ribs down, in shallow pan.

Latest revision as of 11:11, 15 July 2012

Description

Makes 8 servings, 2 ribs each

Ingredients

Procedures

  1. Have butcher prepare crown roast. Season inside and out with 1-1/2 teaspoons salt and pepper.
  2. Place ribs down, in shallow pan.
  3. Roast at 325 degrees, basting occasionally, for about 2-1/2 hours or until meat at center registers 165 degrees on meat thermometer.
  4. Meanwhile, cook Onion in butter until soft but not brown.
  5. Add remaining 1-1/2 teaspoons salt, thyme, raisins, orange juice and sherry.
  6. Cover and cook over low heat about 5 minutes or until raisins are plump.
  7. Stir in rice and 1 tablespoon orange peel, tossing lightly to blend well.
  8. About 15 minutes before the meat is done, remove from oven.
  9. Pour off pan juices and reserve to make gravy, if desired.
  10. Turn roast, rib ends up. Fill center with orange rice.
  11. Spoon remaining rice around roast.
  12. Cover with foil to prevent drying of rice and return to oven until meat is fully cooked.
  13. Sprinkle with remaining 1 tablespoon orange peel and garnish with orange sections before serving.

See also