BYU Broadcasting | Culinary Creations

Directions: Position rack in center of oven and preheat to 350 degrees. Season pork inside and out with salt and pepper. Rub with thyme. Place roast on rack set in large roasting pan. Mix brown sugar and soy sauce in small bowl. Brush some mixtures over roast. Roast about 2 - 2 ½ hours for medium to medium well, basting occasionally with soy sauce mixture. Transfer pork to platter. Tent with foil and let stand 20 minutes at room temperature. Remove any string from roast and fill center with wild rice stuffing and top with grapes. Cut roast into chops at table. Spoon juices over. Serve with chutney. Serves 8.

CHUTNEY....Combine 2 cups cider vinegar, 1 medium onion (chopped), ½ cup water, 1 T. ground ginger, 2 t. grated orange peel, 1 ½ t. salt, ½ t. cinnamon, 1 clove garlic (minced), 1/4 t. dried crushed red pepper flakes. In a medium sauce pan, bring mixture to boil, stirring frequently. Reduce heat to low and cook 15 minutes, stirring occasionally.

Add 3 cups packed brown sugar, 1 cup dried apricots, 1 Granny Smith apple (cored and diced), 2 cups dried cranberries, ½ cup raisins, 1 cup water. Stir until sugar dissolves. Cook until fruits are soft and liquid thickens slightly, stirring occasionally, about 1 hour. Cool to room temperature. Can be prepared one week in advance and refrigerated. Bring to room temperature before serving.

Wild Mushroom and Wild Rice Stuffing
Printable Version

Ingredients:

2 tablespoon butter

2 tablespoon olive oil

2 onions (peeled and chopped)

2 carrots (grated)

1 pound fresh wild mushrooms (sliced)

1 1/2 cup wild rice

1 1/2 cup white long grain rice

6 cups chicken stock

1 tablespoon salt

1 teaspoon pepper

2 bay leaves

1/2 cup toasted almonds

Directions: In a large saute pan, melt butter and olive oil. Add onions, carrots, and mushrooms. Saute until mushrooms have given up their water and the moisture has evaporated.

In a large saucepan, place the wild rice, chicken stock, salt, pepper, and bay leaves. Bring to a boil, cover, and reduce heat to a simmer. Cook 25 minutes. Add white rice and mushroom mixture. Continue cooking, covered, for an additional 20 minutes. Remove bay leaf and serve. Sprinkle top of rice with toasted almonds, if desired. Serve into serving dish or mound inside of crown roast on serving platter. Serves 8-12.

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