Holiday Stuffed Rack of Pork

Posted on May 2, 2011 by
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Dinner

15 minutes

1 1/4 - 1 1/2 hours

6

    • 3 lb
      1.5 kg
      Canadian Pork Rib Roast, Rack
    • 1/2 cup
      125 mL
      chopped fresh mushrooms
    • 1/2 cup
      125 mL
      chopped onion
    • 1/2 cup
      125 mL
      chopped sweet red pepper
    • 2 Tbsp
      25 mL
      canola oil
    • 1/2
      1/2
      package (10 oz/300 g) frozen chopped spinach, thawed
    • 2 cup
      500 mL
      soft bread crumbs
    • 1/2 tsp
      2 mL
      EACH salt and pepper
    • 1/4 tsp
      1 mL
      EACH sage and garlic powder

Directions

In a skillet, cook mushrooms, onion and red pepper in hot oil until onion is tender. With your hands, squeeze as much moisture as possible from spinach. Add to vegetables with bread crumbs and seasonings. Carefully slide a long knife through the centre of the meat from one end of the rack to the other. Enlarge hole slightly with knife. Remove knife. With your fingers, open the hole you just cut. Force the stuffing into the opening first from one end, then from the other. Roast uncovered at 325°F (160°C) for approximately 20-25 minutes per lb/0.5 kg or until meat thermometer reaches 155-160°F (68-70°C). Remove roast from oven. Cover loosely and let rest 10 minutes before slicing.

Note: any extra stuffing may be baked, covered in a greased casserole, for about 30-60 minutes at 325°F (160°C).


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