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.
Recipe Summary test
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°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.