Crown Roast of Pork with Rice D'Orange

== Description ==
Makes 8 servings, 2 ribs each
=== Ingredients ===
* 1 crown roast of Pork, 16 ribs
* 3 teaspoons salt, divided
* 1/4 teaspoon ground red pepper
* 1 cup chopped Onion
* 1 tablespoon butter or margarine
* 1 teaspoon ground 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, divided
* 2 oranges, peeled and sectioned
== Directions ==
# Have butcher prepare crown roast. Season inside and out with 1-1/2 teaspoons salt and pepper.
# Place ribs down, in shallow pan.
# Roast at 325 degrees, basting occasionally, for about 2-1/2 hours or until meat at center registers 165 degrees on meat thermometer.
# Meanwhile, cook Onion in butter until soft but not brown.
# Add remaining 1-1/2 teaspoons 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.
# 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 1 tablespoon orange peel and garnish with orange sections before serving.
== See also ==
Category:American Desserts
Category:Chicken stock and broth Recipes
Category:Dessert Recipes
Category:Orange juice Recipes
Category:Orange peel Recipes
Category:Pork Recipes
Category:Raisin Recipes
Category:Rice Recipes