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.
- Portion size 6 servings
- Credits : Canadian Living Magazine: October 2005
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 589 mg
- Protein 46 g
- Calories 576.0
- Total fat 26 g
- Cholesterol 110 mg
- Saturated fat 9 g
- Total carbohydrate 38 g
- Iron 26.0
- Folate 14.0
- Calcium 6.0
- Vitamin A 13.0
- Vitamin C 67.0