• Crown of Roast Pork

    1 vote
    Prep time:
    Cook time:
    Servings: 8
    by Chef Smith
    226 recipes


    • 16-rib crown roast of pork
    • House Seasoning, to taste, (See Spice Mixes, Marinades and Rubs on
    • 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 (optional)


    1. Preheat oven to 350 degrees F.
    2. 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.

    Similar Recipes

    Leave a review or comment