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1 crown roast of pork, 14-16 lbs.
Salt and red pepper
1 cup chopped onions
1 Tbsp. butter or margarine
2 tsp. salt
1 tsp. 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 Tbsp. grated orange peel
2 oranges, peeled and sectioned
Season inside and out of prepared crown roast with salt and pepper. Place ribs down in shallow pan. Roast at 325F, basting occasionally, for about 2.5 hours, or until meat at center registers 175F 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 Tbsp. orange peel, tossing lightly to blend well. About 15 minutes before 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 and return to oven until meat is fully cooked. Sprinkle with remaining orange peel and garnish with orange sections before serving. (Courtesy of the Rice Council for Market Development)
Serves 8
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