Stuffed Pork Rib Roast

Stuffed Pork Rib Roast (with wild mushrooms and mission fig and a port mushroom glaze)

This sumptuous and simply fabulous pork recipe will not only look great on your elegantly dressed dining room table but the taste is out of this world.

Serves 4 people

Ingredients:

2lb pork rib roast
1 cup dried assorted wild mushrooms
2 cups boiling water
1 large shallot minced
1 cup diced dried mission fig
1 tbsp chopped fresh sage
salt and pepper to taste
1 tsp minced garlic
1 tsp sweet paprika
2 cups tawny port
2 tsp olive oil

Method:

Hydrate dried wild mushrooms in boiling water for approximately 15 minutes. Afterwards strain reserving all the liquids. Add together mushrooms, diced fig and sage. In a sauté pan add olive oil and sweat shallots, garlic and paprika until translucent. Add this to mushroom farce and mix well. With a boning knife make a horizontal slit into one end of the pork rib roast without cutting the sides. If you cannot get all the way through, go half way and then turn to the other end and repeat. Take the mushroom fig farce and gently fill cavity of pork rib roast. Season with salt and pepper. Preheat oven to 350 degrees F. Roast pork rib roast until internal temperature reaches 140 degrees F. While roast is in the oven in a sauce pan add reserved mushroom liquid and port and reduce over moderate heat. When roast has reached 140 degrees F, allow to rest for 10 minutes before slicing. Cut in between each bone and plate. With a spoon add a small amount of port mushroom glaze.

Enjoy!!