Crown Roast of Pork
• 6 1/2 lbs. pork-loin rib half-crown roast (12 bones)
• 3/4 cup low sodium chicken stock
Dijon Herb Rub
• 1 cup fresh parsley leaves
• 1/4 cup Dijon mustard
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• 2 teaspoons dried thyme
• 1 teaspoon salt and pepper
• 2 cloves garlic, minced
• 1/2 cup white wine
• 2 tablespoons all-purpose flour or cornstarch
• 1/2 cup mushroom-soaking liquid OR
sodium-reduced chicken stock
• 1 package dried mushrooms (such as porcini or morel)
• 2 tablespoons vegetable oil
• 2 cloves garlic
• 1 leek (white and light green parts only), finely chopped
• 1 cup carrots, diced
• 1 teaspoon dried thyme
• 1 1/3 cups brown basmatic rice
• 2/3 cup wild rice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 cups sodium-reduced chicken stock
• 1 1/2 cups water
• 1/4 cup fresh parsley, chopped
• 1/4 cup sweet red pepper, finely diced
1. To make Dijon herb rub: In a food processor, whirl together parsley, mustard, oil, lemon juice, thyme, salt and pepper until it forms a paste. Stir in garlic. Rub all over pork, excluding bones. Place roast, bones up, on rack in roasting pan. Wrap bone ends in foil; stuff center with foil ball. Pour stock into pan.
2. Roast in 325 degree oven until meat thermometer registers 160 degrees, about 2 1/2 to 3 hours, adding up to 1 1/2 cups water if necessary to maintain juices in pan. Transfer to platter and remove foil ball; tent with foil and let stand for 20 minutes.
3. To make wine gravy: Skim fat from pan juices. Place pan on medium heat. Pour in wine, stirring and scraping up brown bits from bottom of pan. Whisk flour into mushroom-soaking liquid; whisk into pan and cook, whisking until thickened; about 2 minutes. Strain liquid.
4. Spoon some pilaf into center of roast. Transfer remainder to serving bowl. Carve roast between bones.
5. MUSHROOM PILAF: Soak mushrooms in 1 cup boiling water for 30 minutes. Strain through sieve, reserving 1/2 cup soaking liquid for gravy. Chop mushrooms.
6. In a skillet, heat oil on medium heat. Fry garlic, leek, carrots, thyme and mushrooms for about 5 minutes.
7. Stir in basmati and wild rice, salt and pepper. Add stock and water, scraping up brown bits from bottom of pan; bring to a boil. Reduce heat, cover and simmer until rice is tender and liquid is absorbed; about 40 minutes. (To make ahead: Cover and keep warm for up to 30 minutes.) Stir in parsley and red pepper.