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Crown Roast of Pork with Wild Rice Stuffing

Crown Roast of Pork with Wild Rice Stuffing Recipe

  • Two 10-chop racks of pork from rib-chop section, chine removed and frenched
  • Coarse salt and freshly ground pepper
  • 1 to 2 tablespoons olive oil
  • Grated zest of 1 lemon
  • 2 large cloves garlic, finely chopped
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh sage
  • Wild Rice Stuffing (below)
  • Fresh rosemary sprigs, for garnish
  • Plums, for garnish
  • cup slivered almonds
  • 5 tablespoons olive oil
  • 2 medium onions, coarsely chopped
  • 4 celery ribs, chopped into 1/2-inch pieces
  • 5 large cloves garlic, finely minced
  • 2 tablespoons finely chopped fresh rosemary
  • 2 tablespoons finely chopped fresh sage
  • Salt and freshly ground pepper
  • cup coarsely chopped fresh flat-leaf parsley
  • 8 ounces sweet fennel sausage, casings removed
  • 2 Granny Smith apples, peeled, cored, and cut into 1/2-inch dice
  • cup Calvados, or white wine
  • 6 cups cooked wild rice
  • 4 cups cooked white rice
  • 20 dried apricot halves, quartered
  • 12 dried pitted prunes, halved
  • Unsalted butter, for baking dish
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