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Crown Roast of Pork with Wild Rice Stuffing and Orange Caramel Sauce Recipe

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★★★★★

4.4 from 112 reviews

This elegant Crown Roast of Pork with Wild Rice Stuffing is a show-stopping centerpiece perfect for special occasions. Featuring a savory wild rice stuffing studded with cranberries, mandarin oranges, and toasted pecans, the roast is infused with fresh herbs and accompanied by a luscious caramelized orange sauce that blends bourbon and citrus for a delightful contrast.

Ingredients

Scale

For the Stuffing (Can be made a day ahead):

  • 1 ¼ teaspoons salt
  • ½ teaspoon black pepper
  • 2 cups wild rice mix
  • 2 cups chicken stock
  • 2 cups water
  • ½ cup dried cranberries
  • ¾ cup mandarin orange segments halved (I used Cuties!)
  • ½ cup chopped pecans toasted
  • 3 tablespoons unsalted butter
  • 1 onion finely chopped
  • 2 tablespoons chopped fresh sage
  • 1 tablespoon chopped fresh thyme
  • ½ cup dry white wine

For the Orange Caramel (Can be made a day ahead):

  • ½ cup sugar
  • ¼ cup fresh lemon juice
  • 1 cup fresh orange juice
  • ¼ cup bourbon
  • 2 cups Swanson® Certified Organic Free-Range Chicken Stock
  • 2 tablespoons orange marmalade
  • 2 teaspoons cornstarch
  • 2 tablespoons orange liqueur such as Cointreau or Grand Marnier
  • Kosher salt and freshly ground black pepper

For the Roast:

  • 4 fresh sage leaves
  • 1 sprig fresh rosemary stemmed
  • 1 sprig fresh thyme stemmed
  • 2 garlic cloves
  • ¼ cup extra-virgin olive oil
  • 2 ½ teaspoons salt
  • 10 pound crown roast of pork (ask butcher to french the bones and make the crown roast)

For Garnish:

  • Fresh cranberries and orange slices (optional, candied orange slices recommended)

Instructions

  1. Cook the Rice: In a medium saucepan, combine wild rice mix, chicken stock, water, and ¼ teaspoon salt. Bring to a boil over moderate heat, then reduce to a simmer. Cover partially and cook until tender, about 40 minutes.
  2. Prep Fruit and Nuts: Soak cranberries in hot water for 15 minutes, then drain and cool. Combine with mandarin orange segments and toasted pecans.
  3. Sauté Onions and Herbs: Melt 2 tablespoons butter in a medium skillet. Add chopped onions and cook, stirring occasionally, until softened, about 10 minutes. Add a tablespoon of butter if onions begin to dry out. Stir in thyme, sage, and white wine, scraping up browned bits. Cook until liquid evaporates.
  4. Combine Stuffing: Mix cooked rice with the onion-herb mixture, then fold in fruit and nut mixture. Season with salt and pepper to taste. This stuffing can be made a day ahead.
  5. Make Orange Caramel Sauce: In a small heavy saucepan, stir sugar and lemon juice over medium heat until sugar dissolves. Increase heat to medium-high and cook without stirring until caramel is a deep amber, about 8 minutes. Remove from heat and slowly whisk in orange juice and bourbon. Return to medium heat and simmer for 5 minutes. Stir in chicken stock and orange marmalade; boil until reduced to 2 cups, about 15 minutes. Set aside.
  6. Prepare Pork Roast: Remove pork from refrigerator 1 hour before roasting. Preheat oven to 350°F (177°C). Pat roast dry and place in a shallow roasting pan.
  7. Make Herb Rub: In a food processor, pulse sage leaves, rosemary, thyme, garlic, olive oil, salt, and black pepper until smooth. Rub mixture generously over the roast inside and out.
  8. Stuff and Protect Roast: Loosely fill the cavity of the crown roast with the prepared rice stuffing. Cover exposed rib tips with aluminum foil to prevent burning. Place leftover stuffing in a buttered baking dish, cover, and refrigerate until baking.
  9. Roast Pork: Roast pork in oven. After 30 minutes, cover the rice stuffing with foil to prevent drying. Continue roasting until an instant-read thermometer inserted between the rib bones reads 150°F (65°C), about 2 to 2¼ hours total.
  10. Rest Meat: Remove roast from oven and tent loosely with foil. Allow to rest for 20 minutes for juices to redistribute.
  11. Heat Additional Stuffing: Cover the extra stuffing in the baking dish with foil and bake for 30 minutes until warmed through.
  12. Prepare Caramelized Orange Sauce: Whisk cornstarch and 2 tablespoons water in a small bowl; set aside. Remove excess fat from roasting pan drippings. Place roasting pan on stovetop over medium heat. Pour in reserved orange caramel sauce. Scrape brown bits from pan bottom with wooden spoon. Boil for 30 seconds, then transfer sauce back to saucepan.
  13. Finish Sauce: Stir in orange liqueur and bring to a boil. Whisk in cornstarch mixture and boil, stirring constantly, for 2 minutes until thickened. Season to taste with salt, pepper, and additional lemon juice if desired.
  14. Serve: Place the crown roast on a large serving platter and garnish with fresh cranberries and orange slices, candied if desired, for a festive presentation.

Notes

  • You may add a cup each of water, orange juice, and chicken stock to the bottom of the roasting pan to keep the meat moist. Replenish the liquid halfway through roasting.
  • Before making the final sauce, simmer off excess liquid in the pan to concentrate flavors, leaving primarily the rich drippings.
  • Candied orange slices add a festive and flavorful garnish; methods for making them can be found in recipes like Grace Parisi’s Candied Orange Slices.
  • Allowing the meat to rest after roasting ensures juicy and tender pork.

Keywords: crown roast of pork, wild rice stuffing, orange caramel sauce, holiday roast, festive pork recipe

Find it online: https://busyrecipe.com/crown-roast-of-pork-with-wild-rice-stuffing-and-orange-caramel-sauce-recipe/