When I first tested this recipe for the book, I delivered the final dish to our neighbors, the Buchbinders. They had a house full of family visiting their new son, Rhys, and we conducted an informal tasting. It was a hit, and they served it again as leftovers; they said it was even better the next night. This recipe turned out just the way I envisioned it; the stuffing is perfect for pork.
Make the stuffing: Set a large skillet over medium heat and add
In a large mixing bowl, whisk together the eggs, cream, and chicken broth. Add the bread, caramelized onions, apples, pecans, and parsley. Use a wooden spoon to mix the stuffing well. Season with salt and pepper and finish with a drizzle of olive oil.
Preheat the oven to 375°F and adjust a rack to the bottom third of the oven. Place a roasting rack inside a large roasting pan.
In a small bowl, combine the thyme, sage, garlic, and salt and pepper to taste. Add enough oil to moisten, and stir to combine. Using a brush, smear the roast all over with the herb paste, covering all surfaces.
Place the roast on the rack in the roasting pan, and fill the cavity with the apple-pecan stuffing. Cover the tips of the rib bones with foil, then place the pork in the oven and roast for 2½ hours, or until a meat thermometer inserted near the bone reads 150°F. Check the stuffing after 1½ hours, and cover with foil if it becomes too dark.
Remove the pan from the oven and transfer the meat to a cutting board to rest for 30 minutes while you make the Calvados gravy. Cut between the bones to carve the roast into individual chops.
© 2010 All rights reserved. Published by Rodale Books.