Pork Rib Roast With Fig And Pistachio Stuffing
Serves: 2
Meagan Lindgren
1 January 1970
Based on User reviews:
57
Spice
42
Sweetness
60
Sourness
43
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
Directions:
1
Stir first 6 ingredients and 4 cups water in large saucepan over medium heat until salt and sugar dissolve
2
Remove from heat and add remaining 2 cups cold water
3
Cool brine to room temperature
4
Place 1 pork rib roast in each of 2 large resealable plastic bags
5
Divide brine and seasoning equally between bags
6
Chill 12 to 16 hours
7
Remove pork from brine
8
Rinse; pat dry with paper towels
9
Let stand at room temperature 1 hour
10
Preheat oven to 325°F
11
Heat heavy large skillet over medium-high heat
12
Place 1 pork roast, fat side down, in skillet and cook until brown, about 5 minutes
13
Transfer roast to rimmed baking sheet, fat side up
14
Repeat with second pork roast
15
Arrange roasts with ribs meeting in center of sheet
16
Roast until thermometer inserted into center of pork registers 145°F, about 1 1/2 hours
17
Let rest 15 minutes
18
Carve 6 chops from roast
19
Serve with Fig and Pistachio Stuffing
20
Stir first 6 ingredients and 4 cups water in large saucepan over medium heat until salt and sugar dissolve
21
Remove from heat and add remaining 2 cups cold water
22
Cool brine to room temperature
23
Place 1 pork rib roast in each of 2 large resealable plastic bags
24
Divide brine and seasoning equally between bags
25
Chill 12 to 16 hours
26
Remove pork from brine
27
Rinse; pat dry with paper towels
28
Let stand at room temperature 1 hour
29
Preheat oven to 325°F
30
Heat heavy large skillet over medium-high heat
31
Place 1 pork roast, fat side down, in skillet and cook until brown, about 5 minutes
32
Transfer roast to rimmed baking sheet, fat side up
33
Repeat with second pork roast
34
Arrange roasts with ribs meeting in center of sheet
35
Roast until thermometer inserted into center of pork registers 145°F, about 1 1/2 hours
36
Let rest 15 minutes
37
Carve 6 chops from roast
38
Serve with Fig and Pistachio Stuffing