Pork Rib Roast With Cranberry-Apricot Stuffing Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 Tble. cognac or other brandy
3 Tble. water
1/3 cup dried cranberries
1/3 cup dried apricots, coarsely chopped
1/4 cup whole almonds, toasted and copped (see note)
1 medium shallot, minced
3 Tble. unsalted butter, softened
1 tsp. fennel seeds, toasted and crushed (see note)
1/2 tsp. kosher salt, plus additional for seasoning
Freshly ground black pepper
1 6-rib center-cut pork roast, backbone, removed and ribs frenched (ask butcher to do this; about 4 pounds after trimming)
2 Tble. vegetable oil
1 cup crème fraiche or sour cream
1/2 cup Dijon mustard
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Directions: |
Directions:Preheat oven to 350 degrees.Warm the cognac and water in a small saucepan, add the cranberries and apricots and set aside until plump, about 10 minutes.
In a small food processor, pulse the fruit and any unabsorbed liquid with the almonds, shallot, butter, fennel seeds, 1/2 teaspoon salt and pepper to taste, until the fruit and nuts are coarsely chopped.
With a boning knife or other long, thin knife, insert into roast and make a cut 3 inches across in the center of one end of the roast. Gently push and work the blade in and straight through the roast to the other end. (If your knife isn't long enough, make a cut at either end and work you way to the center, make sure the cuts meet.) Insert the narrow end of a wooded spoon into the opening to widen it a bit all the way through. Push the stuffing into the opening, working first from one end and then the other, filling to the center.*
Pat the meat dry and season all over with salt and pepper. Heat the oil in a large, ovenproof skillet (preferably cast iron) over medium-high heat. Add the roast, bone-side up so that the bottom gets well browned, then turn the roast to brown the meaty side about 6 minutes total.
Transfer the skillet to the oven and roast the pork meat side down for 30 minutes. Turn the roast over so it sits on the bones and roast until the instant -read thermometer inserted into the center of the meat registers 155 degrees, about 1 hour more. Transfer to a carving board, tent loosely with foil and let it rest for 10 minutes before caring.
Whisk the creme fraiche or sour cream with the mustard in a small bowl and season with salt and pepper to tasted. Slice the roast between the bones to make individual chops, arrange them on a platter and serve passing the mustard sauce. |
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Number Of
Servings:4-6 |
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Notes: |
Personal
Notes: *I usually make a little more stuffing than the recipe calls for, it tastes so good!
Roasting meat on the bone keeps meat moist and improves its flavor. Pan-searing before roasting is the way to get a great burnished crust on lean meats that would otherwise dry out if left to brown solely in the oven.
To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them.
to toast seeds, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch.
This a great "special occasion" recipe has plenty of wow factor! I like to include the Roasted Fennel and Pear recipe, along with the Corn-Casserole. Be prepared to impress!
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