Good Pork Loin Crown Rib Roast Recipes?

[Brandles]

I was wondering if anyone out there had ever made a pork loin crown rib roast?

Here's what it looks like raw:

http://www.nyprimemeat.com/3271.gif

It's circular piece of meat with bones all the way around it on the outside. The tops are usually decorated with some embellishment (like a paper daisy) for serving.

Has anyone done one of these? Does anyone have a good recipe for this? Thanks! :)

[Missy2U]

Brandles, I've made it a few times - I used a Martha Stewart recipe that included wild rice stuffing - it was out of this world. The book is at home though - I will find the recipe tonight and get back to you. Thursday, probably - I'm not here tomorrow. :)

[tinkerbelljenny]

This is the recipe I use, sorry it is kind of long.
Crown Roast of Pork with Brown Rice
Salt and ground black pepper
5 to 7 pound crown roast of pork (12 to 14 ribs)
1 jar (10 ounces) apple jelly
1/2 cup brandy, divided
3 cups chicken broth
6 tablespoons butter
2 1/4 cups chopped apples
1 1/2 cups uncooked brown rice
3/4 cup golden raisins
3/4 cup chopped celery
1 1/2 tablespoons chopped fresh parsley

Preheat oven to 325. Salt and pepper roast inside and out. With bone ends up, place roast in a shallow roasting pan. Insert meat thermometer into roast. Cover the tips of ribs with foil.
In a saucepan, heat jelly and 1/4 cup brandy. Bruch roast with jelly mixture and continue to baste every 15 minutes while cooking. Bake 30-35 minutes per pound or until thermometer hits 170 degrees (about 2 1/2-3 1/2 hours)
After about 30 minutes of roasting, bring chicken broth and butter to a boil in large saucepan. Add remaining ingredients, except remaining 1/4 cup brandy; cover.
Reduce heat to medium low and cook without removing cover cook until rice is tender (about an hour). Remove from heat and stir in remaining 1/4 cup brandy. About 30 minutes before roast is done, fill center of roast with a portion of rice mixture. Cover the rice loosely with foil and continue cooking. (remaining rice can be heated in a covered baking dish. Place in oven 30 minutes before roast is done to heat through.) At the end remove the foil from the tips.

[Brandles]

Thanks, tinkerbelljenny!! :D

LONG?! You've never seen my plum pudding recipe! The kitchen sink is about the only think that doesn't go in there! ;)

Missy2U--

I'd like to see your recipe as well.

Now...a bigger question--how do you serve it? Rice first and then cut the ribs? :confused:

[bookworm]

Brandles, I haven't made it myself, but whenever it has been served to me, it is brought to the table whole to be presented. Then you serve one person at a time, serving the rice as it spills out when you cut each rib.

I haven't made this recipe, but you may need to make extra rice to serve alongside. I don't think the roasts I have seen have a large cavity in the center.

ETA: Oops, just saw that the recipe does say to bake the extra rice in a dish. Apparently this has been covered already. :)

[Brandles]

bookworm--

Thanks for letting me know how to serve it! :) I probably would've dished the rice out first to avoid spillage! ;)

[tinkerbelljenny]

it is brought to the table whole to be presented. Then you serve one person at a time, serving the rice as it spills out when you cut each rib.
Exactly what she said!
LONG?! You've never seen my plum pudding recipe! The kitchen sink is about the only think that doesn't go in there!
Ha! Well, you will have to give it to me sometime because I have never made plum pudding!

[Brandles]

Plum Pudding

1 cup chopped suet
(ask for it at the meat counter)
1 ½ cups slivered almonds
1 ½ cups raisins
1 ½ cups currants
(found with the raisins in the store)
1 ½ cups candied peel or diced citron
¼ cup pitted, chopped prunes
1 cup dry bread crumbs
1 ½ cups flour
1 teaspoon cinnamon
1 teaspoon nutmeg
½ teaspoon allspice
½ cup butter, softened
2/3 cup white sugar
5 eggs, beaten
½ cup milk
1/3 cup rum or orange juice

In a large bowl, stir together suet, almonds, raisins, currants, candied peel, prunes, flour, bread crumbs, cinnamon, nutmeg and allspice. In another bowl, beat together butter and sugar. Add eggs and beat well. Stir in milk and rum. Using a large, strong spoon, stir half of the fruit mixture into the egg mixture until well combined. Stir in the remaining fruit mixture. Grease and flour a 6 cup pudding mold. Spoon in pudding mix and pack lightly. Put the lid on. Place the mold in a large pot and pour in enough boiling water to come two-thirds the way up the sides of the mold. Cover and simmer on low heat, adding more boiling water as necessary, for 2 ½ to 3 hours or until tester inserted in center comes out clean. Unmold pudding onto a serving dish and pour hard sauce over the top. Serve warm or cold.

Hard Sauce

1 cup confectioners’ sugar
½ cup butter
½ teaspoon vanilla
1/8 teaspoon salt

Combine all ingredients and cream well. Pour over plum pudding before serving.

This is very much like fruit cake. If you like fruit cake, you will probably like plum pudding. My family didn't really like it, so I would have to cut it in 1/2 and later into a quarter.

[tinkerbelljenny]

Thanks Brandy, I just printed it out!

[Brandles]

tinkerbelljenny--

If you (or anyone else who came here for a rib roast thread and left with a plum pudding recipe) have any questions about it--I've made it for years--feel free to PM me! :)