Crown Pork Loin Roast

2 ratings

prep time:: 30 min
total time:: 3 hr 30 minutes

Makes 6 servings/chops

Cheryle

A real show stopper! Entertain with confidence.

ingredients

1 (7-pound) pork loin crown rib roast (about 12 ribs, 2 racks tied into a circular crown)
Essence, Sarah’s Mediterranean Sea Salt
Olive Oil
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

directions

1
Preheat the oven to 325 degrees F.
2
Season the roast with the olive oil and Essence, 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.
3
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.
4
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.
5
Discard the bay leaf and fluff the rice with a fork. Add the cooked sausage.
6
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.)
7
Roast the stuffed pork until it reaches an internal temperature of 160 degrees F., about 1 1/2 hours.
8
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.
9
Spoon the stuffing into a serving bowl and carve the roast. Serve the stuffing on the side.