1. Preheat oven to 325F. Rub roast with 1 teaspoon salt and ¼ teaspoon pepper. Place roast, rib ends down, in large roasting pan (17" by 11½"). Roast 1 hour.
2. Meanwhile, in 5-quart Dutch oven, melt butter over medium heat. Add celery and onion and cook, stirring, until tender, about 5 minutes. Add apples and cook until tender, 6 to 8 minutes longer. Remove Dutch oven from heat. Stir in bread cubes, apple juice, egg, poultry seasoning, 1 teaspoon salt, and ¼ teaspoon pepper. Toss until well combined.
3. Remove roast from oven and turn rib ends up. Fill cavity of roast with stuffing. (Place any leftover stuffing into greased 1½-quart casserole. Bake leftover stuffing, uncovered, during last 30 minutes of roasting time.)
4. Return pork to oven and continue roasting until meat thermometer inserted in thickest part of roast (not touching bone) reaches 155F, about 2 hours 30 minutes. Internal temperature of pork will rise to 160F upon standing. If stuffing browns too quickly, cover it with foil.
5. When roast is done, transfer to warm platter and let stand 15 minutes to set juices for easier carving.
6. Meanwhile, prepare gravy: Pour pan drippings into 2-cup measuring cup or medium bowl (set roasting pan aside); let stand until fat separates from meat juice. Skim off 3 tablespoons fat from drippings; if necessary, add enough melted butter to equal 3 tablespoons. Pour into 2-quart saucepan. Skim and discard any remaining fat from meat juice. Add Calvados to roasting pan; heat over medium heat, stirring until brown bits are loosened from bottom of pan. Add to meat juice in cup.
7. Into fat in saucepan, with wire whisk, whisk flour, remaining ½ teaspoon salt, and remaining 1/8 teaspoon pepper until blended; cook over medium heat 1 minute. Gradually whisk in meat-juice mixture and broth. Heat to boiling, stirring constantly; boil 1 minute. Serve roast warm with gravy and stuffing.
Makes 14 main-dish Servings.
Recipe taken from a Good Housekeeping Magazine. |
