Crown Roast of Pork with Wild Rice Stuffing and Caramelized Orange Sauce

• Meat

  • 1 (9- to 10-lb crown roast of pork

• Produce

  • 1/2 cup Cranberries, dried
  • 1 Cranberries and orange, Fresh
  • 2 Garlic cloves
  • 3/4 cup Mandarin orange segments
  • 1 Onion
  • 1 sprig Rosemary, Fresh
  • 2 tbsp Sage, fresh
  • 4 Sage, fresh leaves
  • 1 tbsp Thyme, fresh
  • 1 sprig Thyme, fresh

• Condiments

  • 1/4 cup Lemon juice, fresh
  • 2 tbsp Orange marmalade

• Baking & Spices

  • 1 tsp Black pepper
  • 2 tsp Cornstarch
  • 1 Kosher salt and freshly ground black pepper
  • 3 3/4 tsp Salt
  • 1/2 cup Sugar
  • 2 cups Wild rice mix

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/2 cup Pecans, toasted

• Drinks

  • 1 cup Orange juice, fresh

• Dairy

  • 3 tbsp Butter, unsalted

• Beer, Wine & Liquor

  • 1/2 cup Bourbon
  • 2 tbsp Orange liqueur
  • 1/2 cup White wine, dry

• Liquids

  • 2 cups Water

• Other

  • Swanson® Certified Organic Free-Range Chicken Stock

Found on creative-culinary.com

Description

Ingredients

• 1 1/4 teaspoons salt
• 1/2 teaspoon black pepper
• 2 cups wild rice mix
• 2 cups Swanson® Certified Organic Free-Range Chicken Stock
• 2 cups water
• 1/2 cup dried cranberries
• 3/4 cup mandarin orange segments, halved (I used Cuties!)
• 1/2 cup chopped pecans, toasted
• 3 tablespoons unsalted butter
• 1 onion, finely chopped
• 2 tablespoons chopped fresh sage
• 1 tablespoon chopped fresh thyme
• 1/2 cup dry white wine
• 1/2 cup sugar
• 1/4 cup fresh lemon juice
• 1 cup fresh orange juice
• 1/4 cup bourbon
• 2 cups Swanson® Certified Organic Free-Range Chicken Stock
• 1/4 cup bourbon
• 2 tablespoons orange marmalade
• 2 teaspoons cornstarch
• 2 tablespoons orange liqueur (such as Cointreau or Grand Marnier)
• Kosher salt and freshly ground black pepper
• 4 fresh sage leaves
• 1 sprig fresh rosemary, stemmed
• 1 sprig fresh thyme, stemmed
• 2 garlic cloves
• 1/4 cup extra-virgin olive oil
• 2 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 (9- to 10-lb) crown roast of pork, bones frenched
• Fresh cranberries and orange slices for garnish (optional)

Directions

• In a medium saucepan combine wild rice mix, Swanson Organic Free-Range Chicken Stock, water and 1/4 teaspoon of salt. Bring to a boil over moderate heat. Reduce the heat to a simmer, cover partially and cook until the rice is tender, about 40 minutes.
• Place cranberries in a small bowl, cover with hot water, allow to sit for 15 minutes. Drain and cool and the combine with oranges and pecans. In a medium skillet melt 2 tablespoons of butter.
• Add in the onions and cook stirring occasionally until softened, about 10 minutes; add a tablespoon of butter if the onions start to dry out. Add thyme, sage and wine and stir to combine scraping up any brown bits. Cook until liquid has evaporated.
• Combine the rice and onions mixture and stir in the fruit and nut mixture. Salt and pepper to taste.
• Stir the sugar and 1/4 cup lemon juice in a small heavy saucepan over medium heat until sugar dissolves. Increase heat to medium-high and cook without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until caramel is deep amber, about 8 minutes.
• Remove pan from heat; gradually whisk in orange juice and bourbon. Set pan over medium heat and simmer for 5 minutes. Stir in the Swanson Chicken Stock and marmalade and boil until reduced to 2 cups, about 15 minutes. Set caramel sauce aside. (Can be made a day ahead and slightly warmed before making the gravy).
• Remove the pork from the refrigerator 1 hour before cooking. Preheat oven to 350°F. Pat roast with paper towels and transfer to a shallow roasting pan.
• In a food processor pulse the sage, rosemary, thyme, garlic, olive oil, salt and pepper. Pulse until smooth. Rub the herb mixture generously over the roast, including the inside cavity. Loosely fill cavity with the rice stuffing and cover the exposed tips of ribs with aluminum foil.
• Spoon leftover stuffing into a buttered baking dish and refrigerate until ready to bake.
• Roast the pork, covering the rice with foil after 30 minutes, until thermometer inserted in between the rib bones reaches 150°F, about 2 to 2 1/4 hours total. Allow the meat to rest for 20 minutes, loosely covered with foil.
• Cover the extra stuffing in the dish with foil and bake for 30 minutes until heated through.
• Whisk cornstarch and 2 Tbsp. water in a small bowl; set aside.
• Spoon off and discard fat from drippings in pan. Place roasting pan over 2 burners set at medium heat.
• Pour in reserved orange caramel sauce; set saucepan aside. Using a wooden spoon, scrape up any browned bits from bottom of roasting pan. Boil for 30 seconds, then return sauce to reserved saucepan.
• Stir in liqueur. Bring sauce to a boil; whisk in cornstarch mixture. Boil, stirring constantly, for 2 minutes. Season sauce to taste with salt, pepper, and more lemon juice, if desired.
• Presentation:
• Put the roast in the center of a large serving platter and surround it with a combination of fresh cranberries and orange slices. I actually candied the orange slices so that people could have fun eating them. I like this recipe for Candied Oranges from Grace Parisi on Food and Wine. http://www.foodandwine.com/recipes/candied-orange-slices