Pork Rib Roast with Fig and Pistachio Stuffing
A succulent pork rib roast brined in honey and herbs, then roasted to perfection and served with a delicate fig and pistachio stuffing. This impressive main dish combines sweet and savory flavors for an elegant meal.
Ingredients
- •⅓ cup coarse kosher salt
- •¼ cup golden brown sugar
- •¼ cup honey
- •6 sprigs fresh rosemary
- •4 cloves garlic
- •½ teaspoon dried crushed red pepper
- •6 cups cold water
- •2 roasts center-cut bone-in pork rib roasts
- •1 recipe Fig and Pistachio Stuffing
Cooking Instructions
- 1.
Stir first 6 ingredients and 4 cups water in large saucepan over medium heat until salt and sugar dissolve. Remove from heat and add remaining 2 cups cold water. Cool brine to room temperature.
15 min
- 2.
Place 1 pork rib roast in each of 2 large resealable plastic bags. Divide brine and seasoning equally between bags. Chill 12 to 16 hours.
720 min
- 3.
Remove pork from brine. Rinse; pat dry with paper towels. Let stand at room temperature 1 hour.
60 min
- 4.
Preheat oven to 325°F. Heat heavy large skillet over medium-high heat. Place 1 pork roast, fat side down, in skillet and cook until brown, about 5 minutes. Transfer roast to rimmed baking sheet, fat side up. Repeat with second pork roast. Arrange roasts with ribs meeting in center of sheet.
15 min
- 5.
Roast until thermometer inserted into center of pork registers 145°F, about 1 1/2 hours. Let rest 15 minutes.
105 min
- 6.
Carve 6 chops from roast. Serve with Fig and Pistachio Stuffing .
10 min
