Pork Rib Roast with Apple-Cherry Stuffing

Pork Rib Roast with Apple-Cherry Stuffing Enlarge Image
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10 users rated this recipe an average rating of 3.5
Makes:
10 servings
Prep:
15 mins
Roast:
2 hrs to 2 hrs 15 mins 325°F
Stand:
15 mins
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Pork Rib Roast with Apple-Cherry Stuffing

Ingredients PORK RIB ROAST
1
9 pound pork rib roast (10 ribs), bones frenched if desired
 
Kosher salt
 
Ground black pepper
3/4
cup chicken broth
1/2
cup dried tart red cherries, snipped dried apricots, and/or dried cranberries
1/2
cup sliced celery (1 stalk)
1/3
cup chopped onion (1 small)
2
tablespoons butter
4
cups dry sourdough bread cubes*
1
cup chopped apple (1 medium)
1
teaspoon snipped fresh sage or fresh rosemary or 1/2 teaspoon dried sage or dried rosemary, crushed
1/8
teaspoon ground black pepper
CHERRY SAUCE (OPTIONAL)
3/4
cup cherry preserves
2
tablespoons red wine vinegar

Directions

    PORK RIB ROAST:
  1. Preheat oven to 325 degrees F. Trim fat from roast. Place roast, meaty side up, in a shallow roasting pan. Sprinkle with salt and pepper. Insert an oven-going meat thermometer into center of roast. Thermometer should not touch bones. Roast for 1 1/2 hours. Drain off fat.
  2. Meanwhile, in a microwave-safe bowl microwave broth for 1 to 2 minutes or until hot. Add dried fruit. Let stand for 5 minutes. Do not drain. In a small skillet cook celery and onion in hot butter until tender. In a large bowl toss together bread cubes, apple, sage, and the 1/8 teaspoon pepper. Add dried fruit mixture and celery mixture. Toss gently to moisten. (If desired, for a moister stuffing, add an additional 1/4 cup chicken broth.)
  3. Loosely pack stuffing beside the roast. Roast for 30 to 45 minutes more or until a meat thermometer in roast registers from 145 degrees F to 155 degrees F. Cover with foil; let stand for 15 minutes. (The temperature of the roast will rise 5 degrees to 10 degrees during standing.) Serve stuffing with roast. To serve, slice roast between ribs. If desired, pass Cherry Sauce.
  4. CHERRY SAUCE (optional):
  5. In a small bowl stir together cherry preserves and red wine vinegar.

From the Test Kitchen

Prepare sourdough bread cubes as directed. Place in a storage container. Seal; let stand at room temperature for up to 48 hours. If desired, prepare Cherry Sauce as directed. Place in a storage container. Seal; chill for up to 24 hours. To serve, prepare roast as directed. In a small saucepan, heat Cherry Sauce until warm. Serve Cherry Sauce with roast.

*TEST KITCHEN TIP:

To make dry bread cubes, preheat oven to 300 degrees F. Cut enough sourdough bread slices into 1/2-inch cubes to yield 4 cups bread cubes. Spread cubes in a 15x10x1-inch baking pan. Bake for 10 to 15 minutes or until cubes are dry, stirring twice; cool. (Cubes will continue to dry and crisp as they cool.) Or, let bread cubes stand loosely covered at room temperature for 8 to 12 hours.

Nutrition Facts

(Pork Rib Roast with Apple-Cherry Stuffing)
    Per serving:
  • 601 kcal cal.,
  • 31 g fat
  • (12 g sat. fat,
  • 4 g polyunsaturated fat,
  • 13 g monounsatured fat),
  • 161 mg chol.,
  • 454 mg sodium,
  • 19 g carb.,
  • 1 g fiber,
  • 8 g sugar,
  • 57 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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