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350-g pkg pitted prunes, about 2 cups
1 cup port
2 green onions
3/4 cup crumbled Stilton or blue cheese
1 tsp salt
1 tsp freshly ground black pepper
1 tsp dried rosemary
8-rib rack pork, about 2 kg
1 tbsp olive oil
Oil a 9x13-inch (3-L) baking dish. Coarsely chop 15 prunes. They should measure about 3/4 cup (175 mL) when packed. Place remaining whole prunes in centre of baking dish. Set aside. Place chopped prunes in a small bowl and pour 1/3 cup (75 mL) port overtop. Microwave on medium until warm, 2 to 3 minutes. Stir halfway through. Thinly slice onions diagonally. Stir into chopped prunes, then crumble in cheese. Add 1/2 tsp (2 mL) each salt, pepper and rosemary. Stir until well mixed. Refrigerate until cool, about 10 minutes.
Preheat oven to 325F (160C). Stand roast on one end on a cutting board. Using a long thin knife, insert tip into centre of top end of meat and push into pork until tip pierces other end. Twist blade to make a small hole about 1 1/2 to 2 inches (3.5 to 5 cm) in diameter. Turn pork over, insert knife and twist to widen circle from other end. Remove knife. Then, to widen hole, insert your index finger and wiggle it back and forth.
Stand roast on one end. Using a small spoon and your fingers, stuff prune mixture into hole. Push to centre. Turn roast over and stuff from other end. Spoon any leftover stuffing over prunes in baking dish. Place meat, fat side up, on top of prunes. Lightly brush outside and ends of pork with oil, then sprinkle with remaining salt, pepper and rosemary.
Roast, uncovered, in centre of preheated oven 1 hour. Then pour remaining 2/3 cup (150 mL) port into pan. Roast, occasionally basting with pan juices, until a thermometer inserted into centre of roast reads 150F (65C), 45 to 60 more minutes. Remove from oven and loosely cover with foil. Let stand 10 minutes before slicing. To make a prune sauce, see below.
Calories 467, Protein 33.6g, Carbohydrates 31.5g, Fat 22.5g, Fibre 5.7g, Sodium 442mg.
A rack of pork resembles humble pork chops still on the bone. We've stuffed this fancy-looking roast with moist prunes and a little Stilton, then doused it with port to create a rich glaze and a fabulous pan sauce.
The pan juices, laced with port, are too good to waste. To make a sauce, pour prunes and pan juices into a medium-size saucepan. Bring to a boil over high heat, stirring occasionally. In a small bowl, stir 1 tsp (5 mL) cornstarch with 1 tsp (5 mL) water until dissolved. Add to prune mixture and stir until sauce thickens, 1 to 2 more minutes. Makes about 1-1/2 cups (375 mL) sauce.