Recipe By: N. Jay Sorensen, RD
Serving Size: 12 Preparation Time: 1:35
8 pounds prime rib of pork
½ pound hot Italian sausage
1 ounce pine nuts — toasted
½ ounce sun-dried tomatoes — dice 1/4-inch
2 ounces garlic
2 tablespoons fresh black pepper
Cook sausage, drain oil and set aside to cool. Toast pine nuts in small sauté pan. In a medium size bowl combine pine nuts, sun-dried tomatoes, garlic, and fresh black pepper; mix thoroughly.
Preheat oven to 350°F. Place Prime Rib of Pork on a clean work surface. Trim off all but 1/4-inch layer of fat from roast. Turn roast over so that rib bones point up. Using a boning knife and starting where meat meets rib bones, gradually cut loin away from rack of bones, leaving 2-inches of meat attached to bones (do not cut meat off bones completely). Using a long slender knife, carve out ¾-inch-diameter horizontal tunnel through the center of the pork. Using a wooden spoon, firmly pack the sausage and pine nut stuffing into tunnel of roast. Tie meat back onto bones with kitchen string at 2-inch intervals. Place stuffed Prime Rib of Pork on rack in a large roasting pan; rub with 1 tablespoon Olive oil and generously cover with fresh cracked black pepper. Roast until instant-read thermometer inserted into center of pork registers 140°F, about 1 hour. Remove from oven and let roast rest for 30 minutes. Remove kitchen string, cut pork between ribs into chops and serve.