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 Rack of Pork

                       Sausage, Fig and Bread Stuffing                  

 PREP: 15 Minutes COOK: 2 Hours 15 Minutes SERVES: 8-12   





. . . .




 Longo's 6-bone French Rack of Pork (about 5lbs)    3/4 CUP  whole milk
1/4 CUP  salt     2 CUPS  cubed day-old Longo's Sourdough Bread, crusts removed
2 TBSP  granulated sugar    1 TBSP  Longo's Extra Virgin Olive OIl
1 CUP  boiling water    1/2 CUP  onion, finely diced
8 CUPS  cold water    4 CLOVES  garlic, minced
4 CUPS  cold apple juice     2 STALKS  celery, finely diced
       2  Longo's Fresh Italian Sausages, casings removed and crumbled
       6  Longo's Dried Figs, stemmed and finely diced


     2 TBSP  Longo's Fresh Oregano, chopped 
       2 TSP  each, salt and pepper
       1/2 CUP  Longo's Fig-Infused Balsamic Vinegar
       1 TBSP  Longo's Liquid Honey






SCORE ham with sharp knife about 1/4-inch deep all across the fat side in a diamond pattern. Place ham cut- side up on foil-lined baking sheet. 

COVER tightly with foil and bake at 325°F for1 hour.  

MELT butter over medium heat in small saucepan. Add pie spice; cook for 1 minute or until fragrant.

ADD brown sugar, maple syrup, jam, apricots, Dijon, grainy mustard, icewine and pecan pieces. Bring to a gentle boil; stir in pepper and remove from heat.

SPOON 1/3 of the glaze over ham after first hour of cooking. Cover again and bake for 30 minutes. Remove foil, spoon 1/3 of the glaze over top and bake for about 45 minutes or until internal temperature reaches 145°F. 

SLICE and serve with remaining glaze. 

 . . . ...

BRING 3 cups water to a boil; add wild rice. Reduce heat and simmer about 40 minutes until rice splits. Drain and let cool.

MELT butter in saucepan over medium heat. Add garlic, onion and ginger; saute for 2 minutes or until onions are tender.

STIR in squash and pumpkin pie spice; saute for 2 minutes. 

STIR in basmati, cooked wild rice and cranberries. Add broth and salt; bring to a boil. Cover and reduce heat to low. Cook for 15 to 20 minutes or until liquid is absorbed and rice is tender.                          

SPRINKLE with cilantro to serve. 


. . . . ..... .



Tips and Details

  •  If your knife isn't long enough to make a cut through to the other end of the roast, make an initial cut and insert the handle end of a wooden spoon into the opening and widen it all the way through. This will allow you to get all the stuffing into the pork loin.
  • Brining pork helps enhance the flavour of the roast and retain moisture when cooking.