Crown roast of pork with rice pilaf
Serves 14
If you want to brine the meat, you need a large container , about the size of a roasting pan and deep enough to hold the meat and liquid. You also need space in the fridge. Start brining 24 hours before cooking. You should be able to submerge the meaty part of the roast, though not the ribs. Add water to the brine if necessary. The meat cooks for about 1 1/2 hours, and when it is not quite done, the center is filled with wild- and white-rice pilaf and the meat continues roasting.
PORK
| 1 | crown roast of pork (16 points, weighing between 10 and 12 pounds) |
| Pepper, to taste | |
| 2 | tablespoons of chopped fresh sage |
| 1/2 | gallon apple cider |
| 1 | bottle dry Riesling wine |
| 1 | cup maple syrup |
| 2 | tablespoons caraway seeds |
| 1/2 | cup sea salt |
| 1 | tablespoon ground cinnamon |
| 3 | cloves garlic, crushed |
| 3 | tablespoons lime juice |
| 5 | bay leaves |
2. Sprinkle the meat generously all over with pepper and sage.
3. In the brining container, combine the cider, wine, maple syrup, caraway seeds, salt, cinnamon, garlic, lime juice, and bay leaves. Stir well.
4. Ease the meat into the container, ribs upright and meaty parts down. Add enough water to the container so the meat is covered with brine. Cover and refrigerate for 24 hours, turning the roast at the last 4 hours so the ribs are in the brine.
5. Set the oven at 375 degrees. Remove the meat from the brine. Discard the brine. Pat the meat dry with paper towels.
6. Set the meat in the roasting pan and roast for 1 to 1 1/2 hours or until a meat thermometer inserted into the thickest part of the meat is 125 degrees. The meat will not be cooked through at this point.
7. Meanwhile, make the pilaf.
PILAF
| 3 1/2 | cups water |
| Salt and pepper, to taste | |
| 1 | cup wild rice |
| 1/4 | cup vegetable oil |
| 3 | large onions, coarsely chopped |
| 1 | bunch scallions, coarsely chopped |
| 2 | cups long-grain white rice |
| 6 | cups chicken stock |
| 3 | cups dried cherries or cranberries |
| 1/2 | cup chopped fresh parsley |
2. Meanwhile, in a large flameproof casserole, heat the oil. When it is hot, cook the onions, scallions, salt, and pepper, stirring often, for 10 minutes or until they soften. Stir in the partially cooked wild rice and white rice. Cook, stirring, for 2 minutes.
2. Pour in the stock with a generous pinch of salt. Bring to a boil, lower the heat, cover the pan, and simmer the rice for 25 minutes or until it is cooked through.
3. Add the cherries or cranberries and parsley to the rice.
4. When the pork reaches 125 degrees on a meat thermometer, remove it from the oven. With a large spoon, fill the cavity generously with the rice mixture. Put any remaining pilaf in a buttered baking dish and cover with foil; cook beside the pork.
5. Continue roasting the pork for 30 minutes or until it reaches 155 degrees. Let the meat sit in a warm place for 10 minutes (the temperature will rise at least 5 degrees).
6. Carve the pork between the ribs and serve with the stuffing. T. L. Lavelle 
