Roast Pork with Savory Apple Stuffing

This hearty entrée is the perfect remedy for the cold-weather blahs.

For the stuffing:

1/2		cup chopped onion
1/2		cup chopped celery
2		tablespoons butter
2		apples, peeled and finely chopped
1/4		cup apple juice
3/4		cup soft rye or pumpernickel bread cubes
1/3		cup chopped almonds
1/4		teaspoon salt
1/4		teaspoon caraway seed

1		8-rib pork loin center rib roast, back bone loosened (4 to 5 pounds)
		Red apple, cut into wedges (optional)
		Celery leaves (optional)

To make the stuffing: In a medium saucepan cook onion and celery in butter until tender. Add apples and apple juice. Cover and simmer 5 minutes. Uncover and simmer 5 minutes more or until liquid evaporates. Remove from heat. Stir in bread cubes, almonds, salt, and caraway seed.

Place roast, bone side down, on a cutting board. On the meaty side, cut a pocket above each rib, making 8 pockets total. Spoon stuffing into pockets. Place roast with tips of ribs upward in center of cooking grate. Cover stuffing area loosely with foil. Grill 1 to 2-1/4 hours for medium (or until a meat thermometer inserted into meatiest part of roast registers 160°F/71°C) or 1-3/4 to 2-1/2 hours for well-done (170°F/77°C). Remove foil halfway through grilling time. Cover and let stand 10 minutes before carving. Garnish with fresh apple slices and celery leaves, if desired.

Makes 8 servings.


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