Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Fruit–Stuffed Pork Rib Roast
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- Level: Intermediate
- Total: 3 hr
- Active: 45 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 782
- Total Fat
- 60 g
- Saturated Fat
- 24 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 3 g
- Sugar
- 10 g
- Protein
- 36 g
- Cholesterol
- 146 mg
- Sodium
- 906 mg
This sweet and savory stuffed pork rib roast will be the showpiece of your holiday meal at the fraction of the cost of a beef rib roast. To make it easy to slice into individual portions after roasting, make sure to ask the butcher to remove the backbone and have them French the rib bones for a neater presentation. Once you’ve carved the roast, don’t let those bones go to waste! We pop them back into the oven to crisp up for a little added treat.
- Level: Intermediate
- Total: 3 hr
- Active: 45 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 782
- Total Fat
- 60 g
- Saturated Fat
- 24 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 3 g
- Sugar
- 10 g
- Protein
- 36 g
- Cholesterol
- 146 mg
- Sodium
- 906 mg
Ingredients
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Directions
- Remove the pork from the refrigerator 1 hour before roasting. Preheat the oven to 350 degrees F. Melt the butter in a medium skillet over medium heat. Add the prosciutto and cook, stirring, until the edges begin to crisp, 2 to 3 minutes. Add the shallots and cook until softened, about 2 minutes. Add the dried figs and apricots, 2 teaspoons thyme, 1/2 teaspoon salt and a few grinds of pepper. Stir, then add 1 cup broth. Bring to a simmer and cook until most of the broth is absorbed, 4 to 5 minutes. Stir in the parsley and breadcrumbs; set aside to cool.
- Place the roast on a cutting board, bones pointing up. Holding a sharp knife at a 45-degree angle, begin to carve the meat from the bone, stopping within 3/4 inch of the bottom so the bones are still attached to the rest of the roast. Rotate your knife so it’s parallel to the cutting board and continue to cut into the roast to butterfly it, keeping a uniform 3/4-inch thickness and stopping short of cutting through to the other side. Open up the roast like a book and season the cut side with 1 teaspoon salt and a few grinds of pepper.
- Spread the fig mixture evenly over the meat, leaving a 1-inch border on the top and bottom. Roll up the roast, enclosing the filling. Use twine to tie the roast closed, tying between each bone (5 ties total). Season the outside with 1 tablespoon thyme, the paprika, 1 teaspoon salt and a few grinds of pepper.
- Heat the olive oil in a large ovenproof skillet over medium heat. Add the roast, fat-side down, and brown, about 3 minutes. Transfer the skillet to the oven and roast 30 minutes. Turn the roast fat-side up and roast until a thermometer inserted into the center registers 140 degrees F, 40 to 50 minutes. Transfer to a clean cutting board and let rest 10 minutes. Reserve the skillet. Increase the oven temperature to 450 degrees F.
- Remove the twine from the roast. Cut off the bones in one piece and transfer to a baking sheet, cut-side up. Roast until browned and crisp, 5 to 7 minutes. Let the roast rest 10 more minutes.
- Meanwhile, set the skillet with the pan drippings over medium heat and add the remaining 1 teaspoon thyme. Once the juices begin to bubble, sprinkle in the flour and whisk until smooth. Add the wine, bring to a boil and cook until thickened, 1 to 2 minutes. Whisk in the remaining 2 cups broth, bring to a simmer and cook until slightly thickened, about 5 minutes.
- Carve the roast into 8 slices and separate the bones into individual ribs. Serve with the pan sauce.
