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Perfect Crown Roast of Pork Recipe with Easy Savory Wild Rice Stuffing

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A stunning crown roast of pork filled with a savory wild rice stuffing that soaks up all the meaty juices and herbs, perfect for celebrations or special dinners.

Ingredients

Scale
  • One crown roast of pork, about 8 ribs (roughly 4 to 5 pounds / 1.8 to 2.3 kg)
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons fresh rosemary, chopped
  • 1 teaspoon fresh sage, chopped
  • 4 cloves garlic, minced
  • 1 cup wild rice blend
  • 2 ½ cups low-sodium chicken broth
  • 1 small onion, finely chopped
  • 2 celery stalks, diced
  • 1 cup cremini mushrooms, sliced
  • ½ cup dried cranberries (optional)
  • ¼ cup toasted pecans or walnuts
  • 2 tablespoons unsalted butter
  • Salt and freshly ground black pepper to taste

Instructions

  1. Preheat the oven to 350°F (175°C). Pat the crown roast dry with paper towels.
  2. Combine salt, pepper, rosemary, sage, and minced garlic in a small bowl. Rub this mixture all over the pork, including between the ribs and crevices.
  3. Rinse the wild rice under cold water until clear. In a large skillet, melt butter over medium heat. Add onion, celery, and mushrooms and sauté for about 5 minutes until softened.
  4. Add the wild rice to the skillet, stir to coat with butter and vegetables. Pour in chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes until rice is tender and liquid absorbed.
  5. Fluff the rice with a fork, then stir in dried cranberries and toasted nuts. Season with salt and pepper to taste.
  6. Carefully fill the center cavity of the crown roast with the wild rice mixture, leaving room for expansion.
  7. Place the roast on a rack in a roasting pan, arrange ribs to form a circular crown, tie with kitchen twine if needed.
  8. Roast for 1 hour 30 minutes to 1 hour 45 minutes, or until a meat thermometer inserted into the thickest part reads 145°F (63°C).
  9. Tent the roast loosely with foil and let rest for 15 minutes before carving.
  10. Carve by slicing between the ribs and serve alongside the wild rice stuffing.

Notes

Use a meat thermometer to avoid overcooking. Do not overstuff the rice as it expands during cooking. Rest the roast for juicy, tender pork. If the rice stuffing looks dry during roasting, spoon extra broth over it before resting. The recipe can be adapted for vegetarian or low-carb diets by substituting broth or rice.

Nutrition

Keywords: crown roast of pork, wild rice stuffing, holiday roast, savory pork recipe, easy pork roast, festive dinner

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