Rack of Pork with Fruit Stuffing and Cider Sauce

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15 minutes

1 1/2 hours


    • 4 lb
      2 kg
      Canadian Pork Rib Roast, Rack or Pork Loin Roast, boneless
    • 1
      large apple, peeled and diced
    • 1 tsp
      5 mL
      EACH sugar and lemon juice
    • 1/3 cup
      75 mL
      EACH chopped dried apricots and seedless raisins
    • 1 1/4 cups
      300 mL
      apple cider, divided
    • 1/4 tsp
      1 mL
      EACH dried sage and thyme
    • pepper
    • 1/2 cup
      125 mL
      chicken stock
    • 1 tsp
      5 mL
      red wine vinegar
    • 1 Tbsp
      15 mL


Toss apple, sugar and lemon juice. Stir in apricots, raisins, ¼ cup/50 mL cider, sage and thyme. Sprinkle with pepper. For rack of pork, insert a long knife through the centre of the meat from one end of the rack to the other. Turn knife to enlarge hole. Remove knife. With your fingers, open the hole. Force stuffing into rack from both ends. For boneless loin, untie, spread stuffing between. Put parts of loin together to enclose stuffing and tie to hold. Place in shallow roasting pan, sprinkle with pepper. Roast rack or loin uncovered at 325ºF (160ºC) for 20 minutes per pound or until internal temperature reaches 155-160ºF (68-70ºC). Remove to warm platter and tent with foil for 10 minutes before slicing. Meanwhile, make cider sauce. Pour off and discard any fat from roasting pan. Stir in remaining 1 cup/250 mL cider, stock and vinegar. Bring to boil, stirring to scrape up any brown bits in pan. Dissolve cornstarch in 2 Tbsp/25 mL cold water. Add to pan and cook, stirring until thickened and smooth.

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