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
322
16% daily value
6 servings
                                       
                                            gluten-​free
     

Fat

40% 26

Saturated

49% 10

Trans

- 0

Monounsaturated

- 11

Polyunsaturated

- 3

Carbs

5% 16

Carbs (net)

- 13

Fiber

12% 3

Sugars

- 11

Sugars, added

- 0

Protein

13% 6

Cholesterol

16% 49

Sodium

11% 265

Calcium

9% 90

Magnesium

9% 40

Potassium

6% 305

Iron

7% 1

Zinc

9% 1

Phosphorus

19% 135

Vitamin A

14% 129

Vitamin C

2% 1

Thiamin (B1)

11% 0

Riboflavin (B2)

16% 0

Niacin (B3)

9% 2

Vitamin B6

15% 0

Folate equivalent (total)

3% 11

Folate (food)

- 11

Folic acid

- 0

Vitamin B12

8% 0

Vitamin D

172% 26

Vitamin E

23% 3

Vitamin K

3% 4

Sugar alcohols

- 0

Water

- 80
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