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Crown Roast of Pork with Citrus Stuffing: Submitted by: Robert (Bob) Flowers | Date Added: 23 Nov 2009
Listed in: Pork
Ingredients

Bone in Pork Loin 11-14 ribs. The chine bones should be removed.
3 cups Mandarin Orange slices
2 tsp. Salt
2 tsp. Black Pepper, coarse grind
2 cups Sugar, or Sweetener
2 cloves Garlic, minced
1 medium cooking Onion, diced
1 orange Bell Pepper
1 yellow Bell Pepper
1 Green Bell Pepper
2 whole Cooking Onions
1 cup Brown-Rice
2 1/2 cups Water
3 fresh Red Tomatoes, uncooked
5 whole Carrots
1 cup cold Water
1 bucket of water soaked hardwood chips

Cooking Instructions

This roast is best when cooked in a smoky barbecue, though it is quite good roasted in the oven. Usually some kind of rub or marinade is used to treat and tenderize the meat starting the day before. Then while cooking, a glaze is brushed over the meat. The center is filled with fruits, farce meat, or stuffing after the crown roast is placed on the platter. Colorful vegetables placed around the roast complete the dish.

The following is just one way to prepare this elegant roast. You will undoubtedly find your own way to flavor your roast to perfection.

Prepare the meat by laying the ribs on a cutting board with the meaty side down. Slice the meat from between the bones until reaching the thick loin muscle. Cut the small eye of meat from the bone top as well. Turn the meat over and remove the strip of fat and connecting tissue lying over the top muscle. Then, fillet that muscle from the loin. You will end up with a long and slender muscle containing small bones. Trim the ends of the rib rack so that when it is stood and formed into the crown, the end ribs will be about one inch apart. Reserve the trimmed meat and connecting tissue for later meals.

Place the rice and water into a 2 quart pot and bring to a boil. Turn the heat to simmer, add one tsp. salt, cover, and let cook for thirty minutes. When the rice is done, add a touch of garlic powder and the mandarin oranges. Dice one of the onions and mix into the rice. Cover refrigerate. This is your stuffing.

Mash two cups of the oranges in a glass or stainless steel bowl. Add one cup of water, the sugar or sweetener, the garlic, diced onion, salt, and pepper. Put into a very large plastic bag along with the ribs. Remove all air so that the ribs are completely covered by the marinade. Place in the refrigerator.
Next day, remove the ribs from the marinade and place into a lightly greased, heavy, cast-iron frying pan with a metal handle. Pour the marinade into a two quart saucepan. Bring the marinade to a boil and set aside.

Fire up the grill for indirect heat, separating the charcoal into two piles on either side. Let sit until the charcoal is red hot. Stand the ribs on end, meat side down, and form the rack into a circle with the meat turned in. Tie the end bones together with butchers cotton string, and wrap the entire roast with a turn of string.

Center the tip of a meat thermometer in thickest portion of the meat. Put four or five chunks of hardwood on each charcoal pile. Place the grill in place, and center the rib pan between the charcoal piles. Cover the grill and close the vents halfway. Cook for 1 hour.
Remove the lid and brush the roast with marinade. Put aluminum foil hats on the bone ends. Replace the lid and baste every fifteen minutes for the next half hour. Check the meat thermometer. When it reads 140', remove the roast from the grill and fill the inside with the rice/mandarin orange stuffing. Put the lid back on and cook for another twenty minutes.
Brush all veggies , including the onions (peel them first), with cooking oil and lightly salt. Remove the barbecue lid and arrange the veggies around the fire. Add more wood if needed. Brush the roast with the cooked marinade sauce. Cover and cook for ten minutes more.
Remove the roast and place on a large platter. Let sit for fifteen minutes.
Place the colorful Veggies artistically around the roast and remove the string. Set a beautiful table and impress everyone with cloth napkins. Charge each member of your household $5 per plate and grin. You know your kidding. But do they? Muahahahaha.
Remove the veggies and place in a suitable bowl.

Excerpt from my Cookbook - "You Can Be A Great Cook With Pork"
Author - Robert Flowers

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Crown Roast of Pork with Citrus Stuffing
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