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Fruit Stuffed Rib Roast

Holidaycooking's picture
  Pork loin center rib roast 4 Pound, backbone loosened (1 Roast)
  Canned sliced apples 20 Ounce (1 Can)
  Ground pork 1 Pound
  Dry raisin bread slices 9 , cut into 1/2 inch cubes
  Ground cinnamon 1 Teaspoon
  Ground cardamom 1⁄2 Teaspoon
  Ground allspice 1⁄4 Teaspoon

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.
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.

Recipe Summary

Main Dish

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Fruit Stuffed Rib Roast Recipe