Pork with savoury apple stuffing

This hearty entrée is the perfect remedy for the cold-weather blahs.

Ingredients

For the stuffing

• 1/2 cup chopped onion

• 1/2 cup chopped celery

• 2 tablespoons butter

• 2 apples, peeled and finely chopped

• 1/4 cup apple juice

• 3/4 cup soft rye or pumpernickel bread cubes

• 1/3 cup chopped almonds

• 1/4 teaspoon salt

• 1/4 teaspoon caraway seed

• 1 8-rib pork loin centre rib roast, back bone loosened (4 to 5 pounds)

• Red apple, cut into wedges (optional)

• Celery leaves (optional)

Method

• To make the stuffing: In a medium saucepan cook onion and celery in butter until tender. Add apples and apple juice. Cover and simmer 5 minutes. Uncover and simmer 5 minutes more or until liquid evaporates. Remove from heat. Stir in bread cubes, almonds, salt, and caraway seed.

• Place roast, bone side down, on a cutting board. On the meaty side, cut a pocket above each rib, making 8 pockets total. Spoon stuffing into pockets. Place roast with tips of ribs upward in centre of cooking grate. Cover stuffing area loosely with foil. Grill 1 to 2-1/4 hours for medium (or until a meat thermometer inserted into meatiest part of roast registers 160°F/71°C) or 1-3/4 to 2-1/2 hours for well-done (170°F/77°C). Remove foil halfway through grilling time. Cover and let stand 10 minutes before carving. Garnish with fresh apple slices and celery leaves, if desired.

Makes 8 servings.