Cranberry Apple Stuffed Roasted Pork Rack

For a hearty holiday entrée, serve up this slow-roasted pork rib roast stuffed with cranberries, apples, herbs and garlic.

Serves: 6Prep: 15 minutesCook: 1 hourTotal: 1 hour 15 minutesDifficulty: Medium

Serves: 6


  • 1 1⁄2 cups Chicken Stock, plus more if needed
  • 3 tablespoons olive oil
  • 1⁄4 cup white onion, diced fine
  • 1 rib celery, diced fine
  • 1 Granny Smith apple, peeled and cubed
  • 3 teaspoons garlic powder
  • 2 cups herb seasoned stuffing mix
  • 1⁄3 cup Premium Sweetened Dried Cranberries
  • 3 teaspoons coarse salt, divided
  • 2 teaspoons black pepper, plus more to taste
  • 1 Frenched pork rib roast (4 lbs.)


  • Heat chicken stock in a small saucepan until simmering. Turn heat off and keep warm.
  • In a large saucepan, heat 1 teaspoon olive oil. Sauté onion, celery and apples until the onions are translucent.
  • Add 1 teaspoon garlic powder, stuffing mix and cranberries. Add hot stock, mix and let absorb. Add additional stock as needed and season with ½ teaspoon coarse salt.
  • Preheat oven to 450°F. Butterfly pork by placing the roast rib side down on a cutting board. Hold a sharp knife at a 45 degree angle, slice along ribs, approximately 2” down, cutting within a ½” of the bottom. Rotate your knife and continue to slice and unroll the pork, maintaining a ½” thickness and making sure not to cut through the opposite side.
  • Unroll the pork roast and season with 1 teaspoon salt, 1 teaspoon pepper and 1 teaspoon garlic powder. Fill with the stuffing mixture, leaving a ½” border at both ends.
  • Gently roll the pork towards the ribs. Using kitchen twine, tie in between each rib to secure the roast. Rub with 2 tablespoons olive oil and season with the remaining salt, pepper and garlic powder.
  • Reduce heat to 375°F and continue roasting until a meat thermometer reads 130°F, approximately 45 minutes more. Cover loosely with aluminum foil to prevent too much browning.
  • Remove pork from pan and place on a platter. Loosely cover with foil. Let stand 15 minutes before slicing. Refrigerate any leftovers.