1 envelope Lipton savory herb with garlic soup mix
1 pork crown roast (12 ribs and about 8 pounds)
1 cup chopped sweet onion
1 cup sliced fresh mushrooms
1/4 cup butter, cubed
2 cups cut fresh asparagus (1-inch pieces)
3 cups chicken broth
1/2 cup slivered almonds, toasted
1/2 cup golden raisins
1/4 teaspoon pepper
3 cups uncooked instant rice
1 jar (10 ounces) cherry spreadable fruit
6 tablespoons chicken broth
1/4 teaspoon salt
Finely grate peel from lemons. Juice lemons, reserving 1 teaspoon for sauce. In a small microwave-safe bowl, combine the spreadable fruit, soup mix, lemon peel and juice. Microwave, uncovered, on high for 30-60 seconds or until heated through.
Place roast on a rack in a large shallow roasting pan. Brush fruit mixture over roast. Cover rib ends with foil. Bake, uncovered, at 350° for 1-1/2 hours.
Meanwhile, in a large skillet, saute onion and mushrooms in butter until tender. Add asparagus; cook 1-2 minutes longer or until asparagus is crisp-tender. Add the broth, almonds, raisins and pepper. Bring to a boil. Stir in rice. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork.
Carefully spoon stuffing into center of roast. Bake 30-45 minutes longer or until a thermometer reads 145°.
Meanwhile, in a small microwave-safe dish, combine the sauce ingredients and reserved lemon juice. Microwave, uncovered, on high for 30-60 seconds or until heated through.
Transfer roast to a serving platter. Let stand for 10-15 minutes. Remove foil. Cut between ribs to serve. Serve with sauce.
1 rib with 1/2 cup pilaf and about 1 tablespoon sauce: 593 calories, 21g fat (8g saturated fat), 106mg cholesterol, 597mg sodium, 55g carbohydrate (26g sugars, 2g fiber), 43g protein.