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Pork Rib Roast with Cranberry-Apricot Stuffing Recipe

Pork Rib Roast with Cranberry-Apricot Stuffing

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Average Rating:

Total Reviews: 12

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  • on February 10, 2013

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    simple & delicious. Since there is only 2 of us, I used thick cut bone in pork chops ( cut a 2 " hole out of each instead of a roast. seared on one side, flipped and then stuffed. followed the recipe exactly after that, they came out moist and flavorful. Will make again !

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  • on December 30, 2012

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    Very tasty, very tender, very juicy once again Christmas dinner. Thanks!

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  • on July 14, 2012

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    This is delicious. Just made it for dinner and it was a great success with my husband. I did not use fennel as I didn't have any and I didn't make the mustard sauce as I didn't have those ingredients either. However I thru diced potatoes in the Dutch oven with the pork and the extra stuffing. Wow, they were yummy.....

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  • on January 02, 2012

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    This was a HUGE hit for New Year's Day dinner! I stuffed & braised it early in the am as another reviewer recommended. When I went to cook it hours later, my oven wouldn't heat up. I tented it in foil & poked some holes in it & put it on my Weber grill on medium & cooked for 1hr 15 mins & it was perfectly done & very juicy & the stuffing didn't dry out. Thanks Food Network for this delicious recipe!

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  • on January 15, 2011

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    Made this for Christmas. Wow! Elegant, moist and just melt-in-your-mouth delicious. I'm not a big pork fan but boy this gives my favorite rack of lamb a run for its money. It is quite easy and oh so impressive. I passed the recipe on to my sister who made it for New Years. Her family loved it.

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  • on December 12, 2010

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    PERFECT! I've been using recipes from this site for years and never written a review, but this one is worth the registration hassle. Used dried cherries, cranberries, prunes, and apricots. "Best meal I've ever had" says my husband. A MUST try. Stuffed mine 2 days ahead to allow juices and flavors to infuse. Used the 1.5 hour recommendation and temp was 165, but still juicy and delicious. Used greek yogurt and added horseradish and lemon juice to the mustard sauce for some depth and bite. Enjoy!

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  • on January 05, 2010

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    This dish won rave reviews at my holiday table. It made a beautiful presentation and was yummy. The mustard sauce was a nice finishing touch. The only change I made was to use a couple of tablespoons of chopped red onion in place of the shallot. My family asked to have this in place of our usual prime rib roast next year too!!

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  • on December 31, 2009

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    I did this recipe for 6 friends at Christmas, and it was a complete WOW factor.
    It was a 12 rib roast and it was marinaded for close to 28 hours, I used Courvoisier Cognac and a bit of water to plump the cranberry's and apricots.

    Great recipe, it made me a star, Thanks Food Network.
    Rick, Cold Lake, AB., Canada

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  • on November 16, 2009

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    I MADE THIS YESTERDAY AND WAS A HIT. IF YOU ARE CONSIDERING THE SAUCE - MAKE IT. IT HAD A NICE FINISH TO THE PORK. I WILL MAKE THIS AGAIN. VERY IMPRESSIVE, WITH VERY LITTLE WORK.

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  • on January 25, 2008

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    I used a pork roast. Other than that, I followed the recipe to the letter. Everyone raved over the pork - including me! It was moist and tender and, for once, I didn't over cook it. I didn't think I'd like the sauce, but tried it anyway - it too was outstanding! Thank you!!!

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