Stuffed Pork Rib Roast - cooking recipe

Ingredients

3 None onions, peeled and finely diced
2 None carrots, peeled and diced
1 lb sour apples, such as Granny Smith, peeled, seeded and diced
2 tbsp lemon juice
2/3 cup dried soft prunes, diced
2-4 tbsp butter
1 tbsp sugar
1/2 None lemon, zested
2 tbsp breadcrumbs
2 lbs pork rib roast, seasoned with salt
2 cups vegetable stock
1 tbsp all-purpose flour
None None Wooden skewers
None None Kitchen string

Preparation

For the stuffing, mix together the apples and lemon juice in a small bowl. Melt 2 tbsp butter in saute pan placed over medium heat and saute the onions until soft. Add the apples and prunes and saute them briefly. Remove them from the heat and stir in the sugar, lemon zest and breadcrumbs. Set the mixture aside to cool. Cut a deep pocket along the long side of pork and stuff it with the apple mixture. Secure the opening with skewers and tie it with kitchen string.
Preheat the oven to 400\u00b0F. Melt 1-2 tbsp of butter in a roasting pan. Sear the pork until it's brown all over and season it with pepper. Add the carrots and saute briefly. Add the stock, cover and roast for about 1 1/2 hours, checking temperature for doneness.
Take the pork from the stock and keep it warm. Bring the stock to a boil. Mix the flour with 5 tbsp of water and stir the mixture into the stock. Simmer for 5 mins while stirring. Carve the pork from the bone. Remove the skewers and string and serve it with the gravy and carrots. Suggested side dishes: boiled peas and roasted potatoes.