Recipe: Crown Roast of Pork with Rice d'Orange (1971)

CROWN ROAST OF PORK WITH RICE D'ORANGE

1 crown roast of pork, 14 to 16 ribs
Salt and pepper
1 cup chopped onions
1 tablespoon butter or margarine
2 teaspoons salt
1 teaspoon thyme
1/2 cup seedless raisins
1/2 cup orange juice
1/4 cup dry sherry
6 cups hot cooked rice (cooked in chicken broth)
2 tablespoons grated orange peel (for garnish)
2 oranges, peeled and sectioned (for garnish)

Have meat man prepare crown roast. Season inside and out with salt and pepper. Place, ribs down, in shallow pan.

Roast at 325 degrees F, basting occasionally, for about 2 1/2 hours or until meat at center registers 175 degrees F on meat thermometer.

Meanwhile, saute onions in butter until soft but not brown. Add salt, thyme, raisins, orange juice, and sherry. Cover and cook over low heat about 5 minutes or until raisins are plump. Stir in rice and 1 tablespoon orange peel, tossing lightly to blend well; set aside.

About 15 minutes before the meat is done, remove from oven. Pour off pan juices and reserve to make gravy, if desired. Turn roast, rib ends up. Fill center with orange rice. Spoon remaining rice around roast. Cover with foil to prevent drying of rice and return to oven until meat is fully cooked.

Sprinkle with remaining orange peel and garnish with orange sections before serving.

Makes 7 to 8 servings, 2 ribs each
From: Recipelink.com
Source: Recipe booklet: Man-pleasing Recipes, Rice Council of America, 1971