- 3 onions (peeled and finely diced)
- 2 carrots (peeled and diced)
- 1 pound apples (sour, such as Granny Smith, peeled, seeded and diced)
- 2 tablespoons lemon juice
- 2/3 cup prunes (dried soft, diced)
- 4 tablespoons butter
- 1 tablespoon sugar
- 1/2 lemon (zested)
- 2 tablespoons breadcrumbs
- 2 pounds rib roast (pork, seasoned with salt)
- 2 cups vegetable stock
- 1 tablespoon all-purpose flour
- For the stuffing, mix together the apples and lemon juice in a small bowl. Melt 2 tbsp butter in sauté pan placed over medium heat and sauté the onions until soft. Add the apples and prunes and sauté them briefly. Remove them from the heat and stir in the sugar, lemon zest and breadcrumbs. Set the mixture aside to cool. Cut a deep pocket along the long side of pork and stuff it with the apple mixture. Secure the opening with skewers and tie it with kitchen string.
- Preheat the oven to 400°F. Melt 1-2 tbsp of butter in a roasting pan. Sear the pork until it's brown all over and season it with pepper. Add the carrots and sauté briefly. Add the stock, cover and roast for about 1 1/2 hours, checking temperature for doneness.
- Take the pork from the stock and keep it warm. Bring the stock to a boil. Mix the flour with 5 tbsp of water and stir the mixture into the stock. Simmer for 5 mins while stirring. Carve the pork from the bone. Remove the skewers and string and serve it with the gravy and carrots. Suggested side dishes: boiled peas and roasted potatoes.
PER SERVING *
|Calories360Calories from Fat160|
|% DAILY VALUE*|
|Calories from Fat160|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.