Pork Rib Roast with Cranberry-Apricot Stuffing

Pork Rib Roast with Cranberry-Apricot Stuffing
14 Ingredients
  • 3 tablespoons cognac or other brandy
  • 3 tablespoons water
  • 1/3 cup dried cranberries
  • 1/3 cup dried apricots, coarsely chopped
  • 1/4 cup whole almonds, toasted and chopped
  • 1 medium shallot, minced
  • 3 tablespoons unsalted butter, softened
  • 1 teaspoon fennel seeds, toasted and crushed
  • 1/2 teaspoon kosher salt, plus additional for seasoning
  • Freshly ground black pepper
  • 1 (6-rib) center-cut pork roast, backbone removed and ribs Frenched, about 4 pounds after trimming)
  • 2 tablespoons vegetable oil
  • 1 cup creme fraiche or sour cream
  • 1/2 cup Dijon mustard
Nutrition
484
24% daily value
4 servings
                                       
                                            gluten-​free
     

Fat

60% 39

Saturated

74% 15

Trans

- 0

Monounsaturated

- 16

Polyunsaturated

- 4

Carbs

8% 24

Carbs (net)

- 19

Fiber

18% 5

Sugars

- 16

Sugars, added

- 0

Protein

19% 9

Cholesterol

25% 74

Sodium

17% 397

Calcium

14% 135

Magnesium

14% 60

Potassium

10% 458

Iron

11% 2

Zinc

14% 2

Phosphorus

29% 203

Vitamin A

21% 193

Vitamin C

2% 2

Thiamin (B1)

16% 0

Riboflavin (B2)

24% 0

Niacin (B3)

14% 2

Vitamin B6

23% 0

Folate equivalent (total)

4% 17

Folate (food)

- 17

Folic acid

- 0

Vitamin B12

12% 0

Vitamin D

7% 1

Vitamin E

34% 5

Vitamin K

5% 6
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