Crown Roast with Spring Rice Pilaf |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Family and friends will feel like royalty when you serve this gorgeous roast. âSimple & Delicious Test Kitchen Ingredients:
2 medium lemons |
1 jar (10 ounces) cherry spreadable fruit |
1 envelope lipton savory herb with garlic soup mix |
1 pork crown roast (12 ribs and about 8 pounds) |
rice pilaf: |
1 cup chopped sweet onion |
1 cup sliced fresh mushrooms |
1/4 cup butter, cubed |
2 cups cut fresh asparagus (1-inch pieces) |
3 cups chicken broth |
1/2 cup slivered almonds, toasted |
1/2 cup golden raisins |
1/4 teaspoon pepper |
3 cups uncooked instant rice |
sauce: |
1 jar (10 ounces) cherry spreadable fruit |
6 tablespoons chicken broth |
1/4 teaspoon salt |
Directions:
1. Finely grate peel from lemons. Juice lemons, reserving 1 teaspoon for sauce. In a small microwave-safe bowl, combine the spreadable fruit, soup mix, lemon peel and juice. Microwave, uncovered, on high for 30-60 seconds or until heated through.
2. Place roast on a rack in a large shallow roasting pan. Brush fruit mixture over roast. Cover rib ends with foil. Bake, uncovered, at 350° for 1-1/2 hours.
3. Meanwhile, in a large skillet, saute onion and mushrooms in butter until tender. Add asparagus; cook 1-2 minutes longer or until asparagus is crisp-tender. Add the broth, almonds, raisins and pepper. Bring to a boil. Stir in rice. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork.
4. Carefully spoon stuffing into center of roast. Bake 30-45 minutes longer or until a thermometer reads 145°.
5. Meanwhile, in a small microwave-safe dish, combine the sauce ingredients and reserved lemon juice. Microwave, uncovered, on high for 30-60 seconds or until heated through.
6. Transfer roast to a serving platter. Let stand for 10-15 minutes. Remove foil. Cut between ribs to serve. Serve with sauce. Yield: 12 servings.
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