Pork Rib Roast With Cranberry-Apricot Stuffing Recipe

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Nutrition per serving    (USDA % daily values)
CAL
1237
FAT
176%
CHOL
199%
SOD
58%

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Ingredients for 4 servings

Freshly ground black pepper

3 tablespoons water

3 tablespoons unsalted butter, softened

1 (6-rib) center-cut pork roast, backbone removed and ribs Frenched, about 4 pounds after trimming)

2 tablespoons vegetable oil

1/2 teaspoon kosher salt, plus additional for seasoning

3 tablespoons cognac or other brandy

1 medium shallot, minced

1/3 cup dried apricots, coarsely chopped

1 teaspoon fennel seeds, toasted and crushed

1/4 cup whole almonds, toasted and chopped

1/3 cup dried cranberries

1 cup creme fraiche or sour cream

1/2 cup Dijon mustard

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