Crown Roast Of Pork With Dirty Rice Stuffing And Creole Mus

Directions

1. In a small bowl combine well the thyme, the salt, pepper to taste, and the
2. oil and rub the mix all over the pork, patted dry. Arrange the pork on an oiled round of heavy-duty foil slightly larger than the bottom of the pork in the middle of a lightly oiled shallow roasting pan and fill the center of the crown with some of the stuffing, mounding it. Roast the
3. stuffed pork, the stuffing covered with another oiled round of foil, in a preheated 450F. oven for 20 min, reduce the heat to 325F., and roast the stuffed pork for 2 1/4 hrs more, or possibly till a meat thermometer registers 160F., or possibly for 2 1/2 hrs more, or possibly till a meat thermometer registers 170F., for well-done meat. In a 2-qt shallow baking dish bake the remaining stuffing in the 325F. oven during the last 30 min of the pork's roasting time. Transfer the pork to a platter and let it stand for 15 min.
4. While the pork is standing add in the wine to the roasting pan, deglaze the pan over moderately high heat, scraping up the brown bits, and strain the mix through a fine sieve into a small saucepan. Add in 1/2 c. water and boil the mix till it is reduced to about 2/3 c.. Add in the cream, boil the mix, stirring, till it is reduced to about 3/4 c., and whisk in the mustard and salt and pepper to taste. Throw away the foil from the stuffing, arrange the parsley and the tomatoes decoratively around the
5. pork, and serve the pork with the mustard sauce and the remaining stuffing.
6. Serves 6.