PORK RIB ROAST WITH CRANBERRY-APRICOT STUFFING

PORK RIB ROAST WITH CRANBERRY-APRICOT STUFFING image

Yield 4 to 6 people

Number Of Ingredients 14

Ingredients

3 Tbs cognac or brandy
3 Tbs water
1/3 cup dried cranberries
1/3 cup dried apricots, coarsely chopped
1/4 cup whole almonds or pecans, toasted and chopped
1 medium shallot, minced
3 Tbs unsalted butter, softened
1 tsp fennel seeds, toasted and crushed
1/2 tsp kosher salt, plus add'l for seasoning
Freshly ground black pepper
1 6 rib center cut pork roast, backbone removed and ribs frenched (about 4 lbs after trimming)
2 Tbs vegetable oil
1 cup creme fraiche or sour cream
1/2 cup dijon mustard

Steps:

Warm the cognac and water in a small saucepan, add the dried fruit 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 tsp salt, and pepper to taste until the fruit and nuts are coarsely chopped. With a boning knife or other long, thin knife, 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 side. Insert the narrow end of a wooden spoon into the opening to widen it a bit all the way through. Push the stuffing into the loin, working first from one end and then the other, filling to the center. Preheat oven to 350. Pat the loin dry and season all over with salt and pepper. Heat the oil in a large ovenproof skillet over medium-high heat. Add the roast, holding the bones 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 an instant read thermometer inserted into the center of the meat registers 155 degrees, about 1 hour more. Transfer the roast to a carving board, tent loosely with foil, and let it rest for 10 minutes before carving. Whisk the creme fraiche and mustard in a small bowl and season with salt and pepper to taste. Slice roast between the bones to make individual chops, arrange them on a platter, and serve, passing the mustard sauce.