© Akiko Ida & Pierre Javelle
Active Time
45 MIN
Total Time
3 HR 30 MIN
Serves : 12

Pork and fruit is a classic pairing around the world, but this dish gets a particularly Catalan flavor from the combination of dried fruit and butifarra (a Catalan cured pork sausage) in the stuffing. The stuffing cooks inside the roast, which gives it a deep, marvelously porky flavor.    Chef Holiday Recipes Made Easy  More Pork Recipes  

How to Make It

Step 1    

Preheat the oven to 350°. Spread the pine nuts and walnuts in a pie plate and bake for about 3 minutes, until lightly toasted. Coarsely chop the walnuts.

Step 2    

In a small saucepan, bring the brandy to a simmer. Add the apricots, cover and simmer for 2 minutes. Add the prunes and clementine zest. Remove from the heat and let stand for 20 minutes. With a slotted spoon, transfer the fruit to a work surface. Simmer the brandy over moderately high heat until reduced to 1/4 cup, about 7 minutes. Cut the apricots and prunes into quarters.

Step 3    

In a medium nonstick skillet, cook the sausage over moderate heat, breaking it up with a spoon, until almost no pink remains, about 5 minutes. Transfer the sausage to a food processor and process until finely ground. Transfer to a large bowl.

Step 4    

Heat 2 tablespoons of the olive oil in the skillet. Add the garlic and cook over moderate heat until fragrant, about 3 minutes. Add to the sausage in the bowl, along with the nuts, apricots, prunes and the reduced brandy and season with salt and pepper.

Step 5    

Carve a 3 1/2-inch pocket along the length of each roast, sliding the knife between the bones and the meat. Fill the pockets with the stuffing. Put the roasts on a large rimmed baking sheet, rib bones up. Rub the roasts with the remaining 2 tablespoons of olive oil. Sprinkle the roasts with the thyme and rosemary and season with salt and pepper.

Step 6    

Roast the meat for about 1 hour and 45 minutes, rotating the baking sheet halfway through, until an instant-read thermometer inserted in the thickest part registers 140°. Transfer the roasts to a carving board and let rest for 15 to 20 minutes.

Step 7    

Tilt the baking sheet and pour off most of the fat. Put the baking sheet over moderate heat. Sprinkle the flour over the sheet and stir in 1/2 cup of the chicken stock, scraping up the browned bits. Transfer to a medium saucepan and whisk in the remaining 1 1/2 cups of stock. Simmer over low heat, whisking often, until the gravy is thickened and no floury taste remains, about 5 minutes. Pour into a gravy boat.

Step 8    

Using a carving knife, carve the roasts into chops. Transfer the chops to plates and pass the gravy at the table.

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