Crown Roast of Pork with Wild Rice Stuffing

The Crown Roast of Pork with Wild Rice Stuffing is a show-stopping centerpiece for any holiday dinner. With its tender meat, rich flavors, and elegant presentation, this dish is designed to impress. Not only is it a treat for the eyes, but the wild rice stuffing adds a delightful texture and depth of flavor that complements the pork perfectly. In this guide, we’ll walk through every step of making this exquisite dish and provide expert tips for ensuring your roast is as perfect as possible.

Why Choose a Crown Roast of Pork?

The crown roast of pork is a dramatic yet surprisingly easy-to-prepare option for special occasions. When properly cooked, it delivers juicy, flavorful meat, while the stuffing provides a comforting contrast in both taste and texture. The crown shape is achieved by tying two pork loins together at the ends, creating a circular presentation with the ribs fanned outward. This not only makes for an impressive visual but also helps the pork cook evenly.

One of the greatest advantages of a crown roast is its versatility. While it may seem complex, the process can be simplified, especially with a little preparation ahead of time. Let’s break down the steps involved, including how to stuff the pork, make the caramelized orange sauce, and ensure everything is cooked to perfection.

Fundamental Terms to Know

Before diving into the recipe, let’s define a few key terms that will come up throughout this article:

Crown Roast: A rack of pork that is tied into a circle with the bones standing up in a crown shape. It’s often roasted and stuffed, making it a striking presentation for a feast.
Wild Rice Stuffing: A flavorful stuffing made with wild rice, vegetables, fruits, and nuts, often served alongside meats like pork or poultry for added flavor and texture.
Caramelized Orange Sauce: A sweet and tangy sauce made by caramelizing sugar and combining it with orange juice, broth, and sometimes bourbon, creating a rich and flavorful accompaniment to meats.

Ingredients for Crown Roast of Pork with Wild Rice Stuffing

For the Stuffing (Prepare in Advance)

2 cups wild rice mix
2 cups chicken stock
2 cups water
½ cup dried cranberries
¾ cup mandarin orange segments (halved)
½ cup chopped toasted pecans
3 tbsp unsalted butter
1 onion (finely chopped)
2 tbsp chopped fresh sage
1 tbsp chopped fresh thyme
½ cup dry white wine
Salt and pepper (to taste)

For the Caramelized Orange Sauce

½ cup sugar
¼ cup fresh lemon juice
1 cup fresh orange juice
¼ cup bourbon
2 cups chicken stock (organic preferred)
2 tbsp orange marmalade
2 tsp cornstarch
2 tbsp orange liqueur (such as Cointreau or Grand Marnier)
Kosher salt and freshly ground black pepper

For the Pork 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 tsp salt
½ tsp black pepper
10-pound crown roast of pork (ask your butcher to french the bones)

Garnish (Optional)

Fresh cranberries and orange slices

Preparing the Wild Rice Stuffing

The wild rice stuffing is a crucial element of this dish, offering a balance of savory and sweet flavors. Here’s how to prepare it:

Cook the Wild Rice: In a medium saucepan, combine the wild rice mix, chicken stock, water, and a pinch of salt. Bring the mixture to a boil, then reduce the heat to low and let it simmer. Cover partially and cook for about 40 minutes, or until the rice is tender.
Rehydrate the Cranberries: Place the dried cranberries in a small bowl and cover them with hot water. Let them sit for about 15 minutes, then drain and set aside to cool. This will help the cranberries become plump and juicy, adding a burst of flavor to the stuffing.
Prepare the Vegetables: While the rice is cooking, melt 2 tablespoons of butter in a medium skillet over medium heat. Add the finely chopped onions and cook, stirring occasionally, until they are soft and golden, about 10 minutes. If the onions start to dry out, add another tablespoon of butter.
Add Herbs and Wine: Stir in the chopped sage and thyme, and add the dry white wine. Scrape up any brown bits from the bottom of the pan and cook until the wine has evaporated.
Combine Ingredients: In a large bowl, combine the cooked rice, sautéed onions, cranberries, mandarin orange segments, and toasted pecans. Season the mixture with salt and pepper to taste. Set aside.

Preparing the Caramelized Orange Sauce

The caramelized orange sauce adds a rich, tangy element to the roast, enhancing the pork’s natural flavors. Here’s how to make it:

Make the Caramel: In a small heavy saucepan, combine sugar and lemon juice over medium heat. Stir occasionally until the sugar dissolves, then increase the heat to medium-high. Allow the sugar to cook without stirring, occasionally swirling the pan, until it reaches a deep amber color. This process takes about 8 minutes.
Add Orange Juice and Bourbon: Remove the saucepan from the heat and slowly whisk in the fresh orange juice and bourbon. Return the saucepan to medium heat and let it simmer for 5 minutes, allowing the flavors to meld.
Simmer with Stock and Marmalade: Add the chicken stock and orange marmalade to the saucepan. Bring the mixture to a boil and let it reduce for about 15 minutes until the sauce thickens slightly. Set aside.
Finish the Sauce: If the sauce needs thickening, whisk in a cornstarch-water mixture (2 tsp cornstarch dissolved in 2 tbsp water). Bring the sauce back to a boil for 2 minutes, stirring constantly. Season with salt, pepper, and extra lemon juice if desired.

Preparing the Crown Roast of Pork

Now, let’s turn our attention to the crown roast of pork. While this might seem like an intimidating cut, it’s actually quite simple to prepare once you have the right technique. Follow these steps for a perfectly cooked roast:

Prepping the Pork: Remove the pork roast from the refrigerator about 1 hour before cooking to allow it to come to room temperature. This ensures more even cooking. Preheat your oven to 350°F (175°C). Place the roast in a shallow roasting pan, which will allow the heat to circulate evenly around the meat.
Herb Paste: In a food processor, pulse together the fresh sage, rosemary, thyme, garlic, olive oil, salt, and black pepper until smooth. This herb paste will be rubbed generously over the entire pork roast. Don’t forget to season the inside of the cavity, too, where the stuffing will go.
Stuffing the Roast: Loosely fill the cavity of the roast with the wild rice stuffing. Be careful not to pack it too tightly, as the stuffing will expand as it cooks. Once filled, cover the exposed bone tips with aluminum foil to prevent them from burning during roasting.
Roasting the Pork: Roast the pork for about 2 to 2 ¼ hours, or until the internal temperature reaches 150°F (65°C) when a meat thermometer is inserted between the rib bones. You may want to turn the roast halfway through the cooking time to ensure even browning and cooking. Remember, the goal is a perfectly cooked roast with crispy skin and juicy meat.

The Perfect Resting Time

Once the roast is out of the oven, it’s important to let it rest. Tent the roast loosely with aluminum foil and allow it to rest for 20 minutes before carving. This will allow the juices to redistribute, ensuring the meat remains tender and moist.

Making the Caramelized Orange Sauce

While your roast is resting, it’s the perfect time to finish off the caramelized orange sauce:

Deglaze the Roasting Pan: After removing the roast, carefully spoon off any excess fat from the roasting pan. Place the pan over medium heat on the stove and pour in the reserved caramelized orange sauce. Scrape up any brown bits from the bottom of the pan with a wooden spoon, as these add incredible flavor to the gravy.
Thicken the Sauce: Let the sauce come to a boil, then return it to the saucepan. Stir in the orange liqueur, bringing it back to a boil. Gradually whisk in the cornstarch mixture and continue stirring constantly. Boil for about 2 minutes until the sauce thickens.
Season and Serve: Taste the sauce and adjust the seasoning as needed with salt, pepper, and extra lemon juice. Once the sauce is ready, pour it over the sliced pork roast or serve it on the side as a dipping sauce.

Serving Your Crown Roast of Pork

The final step is all about presentation. This dish is meant to be admired as much as it is savored. Here are some tips for presenting your crown roast of pork:

Plating the Roast: Place the roast in the center of a large, elegant serving platter. The circular shape of the crown roast naturally invites attention, so be sure to show it off.
Garnish with Fruit: Surround the roast with fresh cranberries and orange slices for a festive touch. If you’re feeling creative, you can even candy the orange slices for added sweetness and visual appeal. This adds a pop of color and a contrast of textures that enhance the overall dining experience.
Carving the Roast: Carve the roast by cutting between the rib bones for each serving. This method ensures that each slice has a nice portion of stuffing and juicy pork. You can serve each portion with a spoonful of the wild rice stuffing, a drizzle of the caramelized orange sauce, and a side of seasonal vegetables for a complete meal.

Leftover Ideas

Don’t let the leftovers go to waste! The beauty of a crown roast is that it can serve a large group, and you’ll likely have plenty of meat and stuffing left. Here are a few ideas for using up leftovers:

Pork Sandwiches: Slice the leftover pork and stuff it into a hearty sandwich with some of the wild rice stuffing. Add a little bit of the caramelized orange sauce for extra flavor.
Pork Stew: Cube the leftover roast and add it to a pot of vegetables and broth to make a savory pork stew.
Pork Tacos: Shred the leftover pork and combine it with your favorite taco toppings for a quick and delicious meal.

Leftovers are always a bonus when you make a dish this flavorful!

Tips for Perfecting Your Crown Roast of Pork

While the Crown Roast of Pork with Wild Rice Stuffing is relatively simple to make, there are a few expert tips to ensure the best possible result:

Choosing the Right Pork: When selecting a pork roast, ask your butcher to prepare a crown roast by frenching the bones and tying the loins into a circle. This step ensures that the roast will have an elegant shape and an even cook.
Trimming the Pork: If the butcher hasn’t already done so, you may want to trim the excess fat from the pork. While some fat is necessary for flavor and juiciness, excessive fat can cause flare-ups and uneven cooking.
Stuffing Temperature: Make sure the stuffing is fully cooked before it’s added to the roast. You can pre-cook the stuffing and let it cool before stuffing it into the roast, which will help maintain a consistent cooking time for both the meat and the stuffing.
Oven Temperature: Oven temperatures can vary, so always rely on a meat thermometer to check for doneness. Aim for an internal temperature of 150°F (65°C) at the thickest part of the roast for a perfectly cooked, juicy pork.
Avoid Overstuffing: While the stuffing adds amazing flavor, don’t overstuff the roast. Leave some room inside the cavity for the stuffing to expand as it cooks. Packing it too tightly can result in uneven cooking and a dry roast.

Enhancing the Flavor with Additional Seasonings

While the herb paste and caramelized orange sauce provide great depth of flavor, there are a few ways to enhance the taste even further:

Add a Touch of Honey: Drizzle a bit of honey over the roast before it goes into the oven for a slightly sweet, caramelized crust.
Experiment with Spices: Try adding a pinch of cinnamon, nutmeg, or cloves to the stuffing for an added aromatic element, especially if you’re preparing this dish for the holidays.
Herb Variations: If sage and thyme aren’t to your liking, consider using rosemary, oregano, or marjoram for a different flavor profile that still complements the pork.

Pairing the Crown Roast of Pork with Wine

No meal is truly complete without a perfect wine pairing. For the Crown Roast of Pork with Wild Rice Stuffing, a rich, full-bodied wine works best. Here are a few options to consider:

Pinot Noir: A lighter red wine that complements the flavors of the pork without overpowering it. Its subtle acidity also pairs well with the tangy caramelized orange sauce.
Chardonnay: A full-bodied white wine with buttery undertones that complements the richness of the roast and the stuffing.
Zinfandel: A bold, fruity red wine that pairs well with the slightly sweet and savory components of the dish, especially if you’ve included fruits like cranberries and oranges in the stuffing.

The Beauty of Crown Roast Leftovers

One of the best parts of making a Crown Roast of Pork with Wild Rice Stuffing is the leftovers! Here are some fun and easy ways to enjoy the meal even after the guests have gone home:

Pork and Rice Bowls: Combine leftover pork, rice stuffing, and some fresh vegetables for a hearty and satisfying bowl.
Pork Quesadillas: Use the leftover pork and stuffing to create a tasty quesadilla. Add some cheese and a touch of salsa for a quick meal.
Pork Soup: Shred the leftover pork and add it to a soup or stew. The wild rice stuffing can help thicken the soup and provide additional flavor.

FAQs on Crown Roast of Pork with Wild Rice Stuffing

How long to cook crown pork roast with stuffing?

The cooking time for a crown roast of pork with stuffing typically ranges between 2 to 2 ¼ hours at 350°F (175°C), depending on the size of the roast and your oven. It’s important to use a meat thermometer to check that the internal temperature of the pork reaches 150°F (65°C) for the perfect level of doneness. Be sure to let the roast rest for about 20 minutes before carving to ensure the juices redistribute.

What temperature should a crown of pork be cooked at?

A crown roast of pork should be cooked at 350°F (175°C). This temperature allows the roast to cook evenly while also achieving a crispy exterior. Make sure to check the internal temperature with a meat thermometer; it should reach 150°F (65°C) at the thickest part of the roast for optimal tenderness and juiciness.

Is a rack of pork the same as a crown roast?

While both cuts come from the pork loin, they are not exactly the same. A rack of pork consists of several pork ribs, often left in a straight line, while a crown roast is made by tying two racks of pork together into a circular shape, with the ribs standing upright like a crown. The crown roast is typically used for special occasions due to its impressive appearance.

Should you brine a crown roast of pork?

Brining a crown roast of pork is optional but can be beneficial for enhancing the flavor and tenderness of the meat. If you choose to brine, make sure to do so for at least 6-12 hours before cooking. A brine solution helps the pork retain moisture during the cooking process, especially when making a large roast like a crown roast, resulting in a juicier final dish.

Can I prepare the crown roast of pork in advance?

Yes, you can prepare parts of the crown roast of pork in advance. The wild rice stuffing can be made up to one day ahead and stored in the refrigerator. The orange caramel sauce can also be made ahead and reheated before serving. On the day of serving, simply assemble the roast, fill it with stuffing, and cook it. This approach helps save time on the day of the feast.