Standing rib roasts are so festive and delicious at Christmastime, full of flavor and beautiful to present at table. Meat prices have really gone up, but pork is always more economical than beef, so this year we’re doing roasted pork.  Stuffing it is a little more time consuming but makes such a festive presentation.  This year we’re making a stuffing with chestnuts, prunes and fennel. Below I’ve put some photos showing you how to butterfly the roast to stuff it, then roll it back up and tie it with kitchen twine. The roasts come with 8 ribs, perfect for 6-8 people. For a large group, get two and tie them together to form a crown of roast pork, with the stuffing in the middle of the crown. (Check out YouTube to see how to do that!) https://www.youtube.com/watch?v=z_rXxawB6Og

Recipe for Standing Rib Roast of Pork

Rib roast of pork, 8 ribs

½ onion, chopped

1 tbsp butter

2 tbsp olive oil

½ bulb fennel, chopped

8-10 chestnuts, chopped

8 prunes, chopped

2 tbsp fresh parsley, minced

Sea salt and pepper

2 cups fresh bread crumbs (cut the crust off a loaf of bread and put it through a food processor)

Saute the onion in the butter and olive oil until softened, add the chopped fennel and continue to saute two minutes. Put the mixture in a bowl together with the bread crumbs, parsley, chestnuts and prunes; season with salt and pepper. Add a little olive oil until the mixture will hold together.

How to Stuff a Pork Loin

Dry off the roast and lay it ribs side up on a cutting board.

At the base of each rib will be a little “button” of bone, cut each little bone nub out and discard. This makes it easier when carving the roast to serve.

 With a butcher knife, butterfly the loin by carefully making a cut at the base of the rib bones.  With the tip of your knife, continue to make slices and “unroll” the loin. The meat should never be less than 1” thick.  Go slowly to ensure you are cutting evenly. 

Salt the pork and cover the flat surface of the loin with stuffing, pressing the stuffing firmly.  Leave an inch at the end of the loin on the far end away from the ribs.

Roll it back up and tie it between each rib with kitchen twine.

How to Roast the Stuffed Pork

Place the roast in a roasting pan and place chopped fennel, whole chestnuts and sprigs of fresh rosemary and sage around it.  Salt these seasonings and drizzle with olive oil.  Pour a cup of white wine around the roast.  Place in a hot oven at 375 and roast about 2 1/2 hours or until the internal temperature of the pork by the bones is 155. 

Let the roast rest 20 minutes before slicing.  Cut the twine and remove.  To serve, slice the roast between each bone, which makes really hearty servings.  Or, you can also slice the bones off and serve them separately, slicing the loin into thinner servings.

Learn about the culture and history of Italy through its regional food and wine!  Check out our website for more information on our culinary tours to Italy.

www.eccolacucina.com