To visit Paula Dean's Website go to : http://www.pauladeen.com/
Another wonderful Food Network chef that makes food dishes worth falling for. I love Paula Dean and I wanted to put her on my blog as a spotlight chef this month in hopes to demonstrate her great abilities to create wonderful delicious meals and more. One of her great creations is her Pork Crown Roast which I have enjoyed many times. Here is her easy recipe for you to share and celebrate Pork Crown Roast Day. Enjoy!
Another wonderful Food Network chef that makes food dishes worth falling for. I love Paula Dean and I wanted to put her on my blog as a spotlight chef this month in hopes to demonstrate her great abilities to create wonderful delicious meals and more. One of her great creations is her Pork Crown Roast which I have enjoyed many times. Here is her easy recipe for you to share and celebrate Pork Crown Roast Day. Enjoy!
Ingredients:16-rib crown roast of pork
Paula Dean House Seasoning
1/4 cup chopped onion
2 tablespoon butter, melted
2/3 cup uncooked instant rice
1/8 teaspoon poultry seasoning
3/4 cup water
1/2 cup chopped dried prunes
1/4 cup chopped dried apricots
Canned apricot halves, drained
Directions
Preheat oven to 350 degrees F.
Sprinkle roast on all sides with House Seasoning; place, bone ends up, in a shallow roasting pan. Insert a meat thermometer, making sure it does not touch fat or bone. Saute onion in butter until tender but not browned. Add rice, House Seasoning, to taste, and poultry seasoning and water to onion; stir to moisten rice. Bring rice mixture to a boil, then remove from heat. Cover tightly and let stand 10 minutes. Stir dried prunes and dried apricots into the rice mixture. Fill center of roast with rice mixture. Place a folded strip of aluminum foil over exposed ends of ribs. Bake for 25 to 30 minutes per pound to until thermometer registers 170 degrees. Garnish with apricot halves, if desired.
Directions
Preheat oven to 350 degrees F.
Sprinkle roast on all sides with House Seasoning; place, bone ends up, in a shallow roasting pan. Insert a meat thermometer, making sure it does not touch fat or bone. Saute onion in butter until tender but not browned. Add rice, House Seasoning, to taste, and poultry seasoning and water to onion; stir to moisten rice. Bring rice mixture to a boil, then remove from heat. Cover tightly and let stand 10 minutes. Stir dried prunes and dried apricots into the rice mixture. Fill center of roast with rice mixture. Place a folded strip of aluminum foil over exposed ends of ribs. Bake for 25 to 30 minutes per pound to until thermometer registers 170 degrees. Garnish with apricot halves, if desired.
Cook Time 1 hr 30 min
Yield 8 servings
1 comment:
hey paula I love how you cook your the best.clAUDIA
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