Fruit Stuffed Rib Roast
|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.