Fruit Stuffed Rib Roast Recipe

Summary

Health IndexAverageCourse
MethodSpeciality

Ingredients

 Pork loin center rib roast4 Pound, backbone loosened (1 Roast)
 Canned sliced apples20 Ounce (1 Can)
 Ground pork1 Pound
 Dry raisin bread slices9 , cut into 1/2 inch cubes
 Ground cinnamon1 Teaspoon
 Ground cardamom1⁄2 Teaspoon
 Ground allspice1⁄4 Teaspoon

Directions

Place roast, rib side down; cut pockets between rib bones.
Season with salt and pepper.
Drain apples reserving juice; finely chop apples.
Add water to reserved juice to equal 1 cup liquid; set aside.
In a skillet cook ground pork till browned; drain.
Stir in bread cubes, cinnamon, cardamom, allspice, 3/4 tea spoon salt, and dash pepper.
Fold in chopped apple.
Add reserved apple juice; toss to moisten.
Spoon about 1/2 cup of the stuffing into each pocket of the roast.
Spoon remaining stuffing into a 1-quart casserole.
Refrigerate.
Place roast on a rack in a shallow roasting pan.
Insert meat thermometer, making sure bulb does not touch bone.
Roast, uncovered, in a 325°F oven for 1 1/2 hours.
Cover loosely with foil to prevent stuffing from overbrowning.
Roast 1 to 1 1/2 hours more or till meat thermometer registers 170°F.
Bake stuffing in casserole, uncovered, with roast during the last 40 minutes of cooking.
Transfer roast to serving platter.
Garnish with spiced apples, if desired.
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