Pilaf-Stuffed Rack of Pork

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.

Source : Canadian Living Magazine: October 2005