Cider Glazed Bone-in Pork Roast with Apple Stuffing

• Meat

  • 7 Pork rib roast

• Produce

  • 1/4 1 stalk celery
  • 1 Bay leaf
  • 3 Black pepper corns
  • 1 Carrot, cut into quarters, medium
  • 1/2 cup Celery
  • 1 Gala or other baking apple, whole
  • 2 1/3 tbsp Garlic, fresh
  • 1 Garlic clove, large
  • 1/2 Onion, cut into quarters, large
  • 1/2 cup Onions
  • 2 sprigs Parsley, fresh
  • 1 tbsp Parsley, fresh
  • 2 1/2 tsp Rosemary, Fresh
  • 2 1/2 tsp Sage, fresh
  • 1 Sage, fresh leaf

• Refrigerated

  • 1 Egg, whole

• Canned Goods

  • 4 oz Apple sauce
  • 1 14.5-ounce can Chicken or vegetable stock
  • 3/4 cup Chicken stock

• Condiments

  • 1 tbsp Dijon mustard
  • 3 drops Gravy color

• Baking & Spices

  • 3/4 tsp Black pepper, freshly ground
  • 2 tbsp Flour
  • 3 tsp Kosher salt
  • 1 Pan drippings from, roast

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 6 cups Stale bread cubes, loosely packed

• Drinks

  • 2 3/16 cups Apple cider

• Dairy

  • 5 tbsp Butter, unsalted

• Beer, Wine & Liquor

  • 2 tbsp Vermouth or white wine

• Liquids

  • 1 Water

• Other

  • 4 Bones removed from roast

Found on afamilyfeast.com

Description

Ingredients

• 7-8 pork rib roast, see note above
• 2 cups apple cider
• 1½ teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• 1½ teaspoons fresh rosemary (or half the amount if using dry herbs)
• 1½ teaspoons fresh sage (or half the amount if using dry herbs)
• 2 tablespoons fresh garlic, chopped
• 1 tablespoon Dijon mustard
• 2 tablespoons extra virgin olive oil
• 4 bones removed from roast
• 1 14.5-ounce can chicken or vegetable stock
• ½ large onion, cut into quarters
• 1 stalk celery, cut into quarters
• 1 medium carrot, cut into quarters
• 1 large garlic clove, crushed
• 2 sprigs fresh parsley
• 1 fresh sage leaf
• 1 teaspoon kosher salt
• 3 black pepper corns
• 1 bay leaf
• Water, see note step 9
• Few drops gravy color (such as Kitchen Bouquet)
• Pan drippings from roast
• 2 tablespoons unsalted butter
• 2 tablespoons flour
• 3 tablespoons unsalted butter
• ½ cup celery, diced
• ½ cup onions, diced
• 1 teaspoon fresh garlic, minced
• 1 whole Gala or other baking apple, peeled, cored and diced
• 2 tablespoons vermouth or white wine
• 3 tablespoons apple cider
• ¾ cup chicken stock
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon fresh sage, minced (or half the amount if using dry herbs)
• 1 teaspoon fresh rosemary, minced (or half the amount if using dry herbs)
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 6 cups loosely packed stale bread cubes
• 1 whole egg
• 4 ounces apple sauce

Directions

• If you purchased a roast that has not been Frenched or butterflied, follow these simple steps. First, separate the bone that runs along the bottom called the chine bone. (This is the bone across the bottom that holds each chop together.) Save that bone for the stock. Next remove the smaller end of the roast by running the knife down between two bones so you are left with one large roast with four bones and the rest that you removed.
• On the small piece of roast you removed, the bones and some of the meat will be used for stock. The remaining meat can be frozen for another meal and would make a great boneless pork chop dinner.
• Run a sharp knife down and around to each bone tip of the larger piece and remove the meat. Set aside for the stock. Then take a sharp paring knife and scrape each bone in a downward motion down to the loin. Remove those pieces also for stock.
• With a very sharp long knife, start running the knife flat between the bones and the loin, and go to within an inch of the bottom. Flatten this out by pulling the meat flap one way and the bones the other. Now run the knife again into the fat meat of the loin starting from the bone side and going to within an inch of the end and fold this open. The roast should now be butterflied. Set this aside while you work on the stock and the stuffing. We will get back to this.
• Place the cider in a small sauce pan and bring to a boil. Then reduce to two tablespoons. Set aside.
• With a mortar and pestle or in a small food processor, place salt, pepper, rosemary, sage and garlic. Grind or mash into a fine paste. Stir in mustard and set aside.
• To make the stock, in a 3½ quart sauce pan, place bones and meat scraps, canned stock, onions, celery, carrots, garlic, parsley, sage leaf, salt, pepper and bay leaf. Cover with water to within an inch of the top and bring to a boil. Reduce to a fast simmer and cook 1½ hours while you prepare the remaining recipe. You should finish with 1½ to 2 cups of reduced stock after discarding solids. Place the liquid back into the pan and add the gravy color and heat back to hot.
• In a small sauté pan, melt butter over medium heat and add flour. Stir and cook for four minutes then remove from heat and cool slightly. Add a little at a time to the stock to form gravy. Once at the desired thickness stir and remove from heat. You may or may not use all of the butter and flour mixture. Set aside.
• Make the stuffing by melting the butter in a 3 quart skillet and add celery and onion. Sauté for three minutes then add garlic and apple and sauté for one more minute.
• Add vermouth or white wine and deglaze.
• Add cider, stock, parsley, sage, rosemary, salt and pepper and combine.
• Add bread cubes and stir to combine.
• Remove from heat and cool to room temperature. Then stir in egg and apple sauce.
• Preheat oven to 350 degrees F.
• Place the stuffing into the open cavity of the butterflied pork roast and fold up the meat side to the top. Using butcher’s twine, place a section of string between each rib and on each end, tying in the center.
• Heat an ovenproof 10½ inch heavy bottomed sauté pan over medium high. Add the two tablespoons of olive oil. Pat the roast dry and once the oil is shimmering, place one side down to sear for about two minutes per side (three sides). If any filling falls out, just pat it back in with the back of a wooden spoon.
• Once the pork has been seared, slather the mustard-garlic-spice mixture all over the roast.
• Place a probe thermometer into the thickest part of the roast and set the temperature for 145 degrees F. Drizzle the reduced cider across the top.
• Place in the oven and roast for approximately one hour or until it reaches the desired temperature. If getting too brown, tent with foil for last 15 minutes of roasting time.
• Remove from pan onto a platter and tent and let rest for 15 minutes.
• Place a little water into the pan and heat over medium heat and scrape up any brown bits. Then strain that into the gravy.
• Heat the gravy back to serving temperature.
• To serve, slice the roast into four or five thick slices running the knife along each bone. The stuffing should be bursting from the ends but solid enough throughout to get stuffing with each slice.
• Place a portion on each plate and top with the heated gravy.