Pilaf-Stuffed Rack of Pork
A rack of pork is dramatic and easy to carve by simply cutting between the ribs. Check that the butcher has either cut off the backbone or cut the bone between the ribs.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 576 |
| pro | 46 g |
| total fat | 26 g |
| sat. fat | 9 g |
| carb | 38 g |
| fibre | 4 g |
| chol | 110 mg |
| sodium | 589 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 26% |
| vit A | 13% |
| vit C | 67% |
| folate | 14% |
-
1 rack (6 ribs) of pork (about 4 lb/2 kg)
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
Stuffing:
2 tbsp (25 mL) butter or extra-virgin olive oil
1/2 cup (125 mL) pine nuts
4 cups (1 L) sliced leeks (white and light green parts only) or onions
1 sweet red pepper, diced
2 cloves garlic, minced
1 tsp (5 mL) chopped fresh thyme (or 1/4 tsp/1 mL dried)
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) allspice
1 cup (250 mL) short-grain rice
1/3 cup (75 mL) halved dried cranberries
1/3 cup (75 mL) chopped fresh parsley
Preparation:
Stuffing: In heavy saucepan, heat butter over medium heat; fry pine nuts, stirring, until light golden. Add leeks, red pepper, garlic, thyme, salt, cinnamon and allspice; fry, stirring occasionally, until softened, about 5 minutes.
Add rice and cranberries; stir until grains are coated. Add 2 cups (500 mL) water; bring to boil. Reduce heat to low; cover and cook until rice is tender, about 18 minutes. With fork, stir in parsley; let cool.
On cutting board, stand pork rack with bone tips pointing up. Cut lengthwise down through centre of loin almost to bottom; open like book. On either side of original cut, slice lengthwise halfway down into meat; open.
Place five 18-inch (45 cm) lengths of kitchen string at equal intervals under roast. Spoon one-third of the filling into cuts, mounding in centre. Fold meat up over stuffing to original shape; tie securely with string. Sprinkle with salt and pepper. Spoon remaining stuffing into greased 4-cup (1 L) covered casserole and refrigerate.
Place pork on rack in roasting pan. Roast in 325°F (160°C) oven until meat thermometer inserted in thickest part of meat (not stuffing) reads 160°F (70°C), about 2? hours. Tent with foil; let rest for 5 minutes before carving between the bones. Meanwhile, add stuffing casserole to oven; heat until hot, about 30 minutes.
Additional Information
Source
Canadian Living Magazine: October 2005
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