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Pork Crown Roast with Southwestern Rice Pilaf

7 pounds pork loin rib half crown roast (3.15kg)
1/2 teaspoon dried thyme (2ml)
1/4 teaspoon cayenne pepper (1ml)
1/4 teaspoon salt (1ml)
1/4 teaspoon pepper (1ml)
3/4 cup chicken stock (175ml)

1 tablespoon vegetable oil (15ml)
1 onion, chopped
2 cloves garlic, minced
1 1/2 cups long-grain rice (375ml)
1/2 teaspoon cumin (2ml)
1/2 teaspoon coriander (2ml)
1/2 teaspoon salt (2ml)
1/4 teaspoon cayenne (1ml)
1/4 teaspoon turmeric (1ml)
1/4 teaspoon pepper (1ml)
2 carrots, coarsely chopped
1 sweet red pepper, diced
19 ounces black beans, cooked or canned, drained and rinsed
3 cups chicken stock (750ml)
1/2 cup pumpkin seeds (125ml)

1/2 cup white wine (125ml)
1/3 cup chicken stock (75ml)
4 teaspoons flour (20ml)
1/8 teaspoon salt
1/8 teaspoon pepper

Place pork on rack in roasting pan. Sprinkle with thyme, cayenne,
salt and pepper. Pour in stock. Wrap exposed bone ends in foil.
Bake in 325F (160C) oven, basting occasionally, for 2 1/2 to 3
hours or until meat thermometer registers 160F (70C). Transfer to
platter. Remove foil from bones. Tent roast with foil; let stand
for 10 minutes. Pilaf: During last 30 minutes of cooking roast,
heat oil in sauce pan over medium heat; cook onion and garlic for
5 minutes or until softened. Add rice, cumin, coriander, salt,
cayenne, turmeric and pepper; stir for one minute. Stir in carrots,
red pepper, beans and stock; cover and bring to a boil. Reduce
heat; simmer 25-30 minutes or until liquid is absorbed. Let stand
for 5 minutes. Stir in pumpkin seeds. Sauce: Skim fat from pan;
place over medium-heat. Pour in wine and stock; bring to boil,
stirring to scrape up any brown bits. Sprinkle with flour, salt
and pepper; cook whisking, for two minutes or until thickened.
Strain into gravy boat. To serve spoon some of pilaf into center
of roast. Slice between bones and top each serving with tablespoonful
(15ml) of sauce. Serve with Pilaf.

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1 of 6 people found the following review helpful:
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Crown Roast of Pork with Southwestern Rice, February 22, 2004 - 01:13 PM
Reviewer: Anonymous from Chattanooga, TN
The rice was really the focal point of this recipe. It went great with the pork roast but I have used it since with other dishes....it is really delicious! And, I'm not even a rice lover.

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