Anjou-Glazed Crown Roast of Pork Recipe
Make an Anjou-glazed crown roast of pork with wild rice and pear dressing—an impressive holiday main dish with a sweet-savory pear glaze.
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Ingredients
- 2 USA Red or Green Anjou Pears, peeled, cored, and chopped
- 1 (16- to 18-rib) Crown roast of pork
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons packed light brown sugar
- 1/2 cup pear or apple cider
- 2 tablespoons cider vinegar
- 2 teaspoons minced fresh rosemary
- 7 tablespoons unsalted butter
- 8 cups cubed sourdough bread
- 4 ribs celery, diced
- 1 large leek, white and light green parts thinly sliced
- 2 large USA Red or Green Anjou pears, diced
- 1/2 cup chicken broth
- 4 cups cooked wild rice
- 2 cups toasted pecans, chopped
- 3 tablespoons cider vinegar
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh sage
- 1 tablespoon minced fresh rosemary
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
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