Crowned Roast

Name: Crowned Roast
Yield: 6 portions
Ingredients: 2 bunches red grapes, for garnish; 1 cup dry white wine; 8 sprigs thyme; 1 crown roast of pork (10 to 12 chops, about 5 pounds); Salt and freshly ground black pepper, to taste; 2 tablespoons Chopped fresh Italian (flat-leaf) parsley; 2 tablespoons chopped fresh rosemary leaves; 3 cups cooked wild rice; 8 ounces prosciutto, chopped; 2 tablespoons minced garlic; 1 pound ground pork; 1½ tablespoons olive oil

Preparation info

6
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Fit for a king—and you too—a crown roast is practically a meal in itself. Stuffed with rice and prosciutto that have been generously flavored with fresh herbs, this is a dish for a very special occasion.

Ingredients

1½ tablespoons olive oil
1 pound ground pork
2 tablespo

Main course
Gluten-free

Method

Preheat the oven to 350°F.
Heat the oil in a nonstick skillet over medium heat. Add the ground pork, crumbling it with a wooden spoon. When lightly browned, add the garlic and cook 1 minute more. Remove from the heat and allow to cool slightly.