PORK RIB ROAST WITH FIG AND PISTACHIO STUFFING

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Pork Rib Roast with Fig and Pistachio Stuffing image

Provided by Molly Stevens

Categories     Garlic     Herb     Pork     Roast     High Fiber     Dinner     Fig     Pistachio     Winter     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings (plus leftovers)

Number Of Ingredients 10

Pork
1/3 cup coarse kosher salt
1/4 cup (packed) golden brown sugar
1/4 cup honey
6 (5-inch-long) fresh rosemary sprigs
4 garlic cloves, peeled, smashed
1/2 teaspoon dried crushed red pepper
6 cups cold water, divided
2 3-pound center-cut bone-in pork rib roasts (about 5 bones each)
Fig and Pistachio Stuffing

Steps:

  • Stir first 6 ingredients and 4 cups water in large saucepan over medium heat until salt and sugar dissolve. Remove from heat and add remaining 2 cups cold water. Cool brine to room temperature.
  • Place 1 pork rib roast in each of 2 large resealable plastic bags. Divide brine and seasoning equally between bags. Chill 12 to 16 hours.
  • Remove pork from brine. Rinse; pat dry with paper towels. Let stand at room temperature 1 hour.
  • Preheat oven to 325°F. Heat heavy large skillet over medium-high heat. Place 1 pork roast, fat side down, in skillet and cook until brown, about 5 minutes. Transfer roast to rimmed baking sheet, fat side up. Repeat with second pork roast. Arrange roasts with ribs meeting in center of sheet.
  • Roast until thermometer inserted into center of pork registers 145°F, about 1 1/2 hours. Let rest 15 minutes.
  • Carve 6 chops from roast. Serve with Fig and Pistachio Stuffing .

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