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Crown Roast of Pork with Rice D'Orange

A pork crown roast served with orange rice.

From the Recipes Wiki (Fandom) · 12 ingredients
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Why it works: Pepper and thyme are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 11,585 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Crown Roast of Pork with Rice D'Orange

Oven325°F
Timeabout 2-1/2 hours

Ingredients

Directions

Prepare the roast

  1. Have the butcher prepare the crown roast.

  2. Season the roast inside and out with 1-1/2 teaspoons salt and pepper.

  3. Place the roast ribs down in a shallow pan.

  4. Roast at 325°F, basting occasionally, for about 2-1/2 hours or until the center registers 165°F on a meat thermometer.

Make the orange rice

  1. Cook the onion in butter until soft but not brown.

  2. Add the remaining 1-1/2 teaspoons salt, thyme, raisins, orange juice, and sherry.

  3. Cover and cook over low heat about 5 minutes or until raisins are plump.

  4. Stir in the rice and 1 tablespoon orange peel, tossing lightly to blend well.

Finish and serve

  1. About 15 minutes before the meat is done, remove the roast from the oven.

  2. Pour off the pan juices and reserve them to make gravy, if desired.

  3. Turn the roast so the rib ends face up.

  4. Fill the center of the roast with orange rice.

  5. Spoon the remaining rice around the roast.

  6. Cover with foil to prevent drying of the rice and return to the oven until the meat is fully cooked.

  7. Sprinkle with the remaining 1 tablespoon orange peel and garnish with orange sections before serving.

Nutrition, whole recipe (rough)

920Calories
66 gProtein
31 gFat
89 gCarbs
What these numbers assume: 11 portions
IngredientPortion assumedkcal
Pork100g cooked242
Rice1 cup cooked (158g) white206
Chicken100g cooked165
Butter1 tbsp (14g)102
Grape1/2 cup (76g)62
Orange1 medium (131g)62
Onion1 medium (110g)44
Wine2 tbsp cooking wine (30ml)25
Chili1 tsp (2.7g)8
Thyme1 tsp dried (1.4g)4
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + thymetop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Thyme + orangetop 5% of all pairs
    Smell alikemoderate
    Cooked together442 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Onion + thymetop 7% of all pairs
    Smell alikemoderate
    Cooked together11,171 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Pork + oniontop 10% of all pairs
    Smell alikemoderate
    Cooked together18,214 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Pepper + orangetop 10% of all pairs
    Smell alikestrong
    Cooked together2,402 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pork crown roast
Forms the main meat centerpiece; its long rib bones shape the roast and hold the rice filling.
Onion
Softened in butter, it adds aromatic sweetness and savory depth to the rice.
Raisins
Plump up in the liquid, adding moisture and concentrated sweetness to the rice.
Cooked rice
Forms the filling that absorbs the flavors of the pan mixture and stays moist under foil.
Orange juice
Adds liquid and bright acidity that flavors and moistens the rice.
Butter
Adds fat and rich flavor when cooking the onion.

The step that matters

Covering the rice with foil before final roasting. Rice exposed to dry oven heat dries out and hardens at the edges. Covering it with foil traps steam so the rice stays moist while the meat finishes cooking.

Swap the raisin

How well each one fits the dish's main ingredients (pork, pepper, onion, butter, thyme, orange, sherry):

  1. Lemonfits better
  2. Limefits better
  3. Plumfits better
  4. Raisinthe original

Fit is the average pairing score against pork, pepper, onion, butter, thyme, orange, sherry. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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