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Pork Rib Roast with Apple-Cherry Stuffing

Tart dried cherries, sweet, crisp apples, and tangy sourdough combine with a perfect blend of herbs and spices in a phenomenal stuffing that accompanies this rich pork rib roast. The secret to a succulent rib roast? Let it be. Once the roast has been removed from the oven, it is imperative that it be allowed to rest for at least 10 minutes. Slicing into it any sooner will result in a juicy cutting board, and dry pork.

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  • Makes: 10 servings
  • Prep: 15 mins
  • Roast: 2 hrs to 2 hrs 15 mins 325°F
  • Stand: 15 mins

Pork Rib Roast with Apple-Cherry Stuffing

Directions

  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. In a small bowl stir together cherry preserves and red wine vinegar.

From the Test Kitchen

*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.

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.

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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