Here is the recipe for the dish that took fifth place at the Iowa Pork Producers Association Taste of Elegance Competition...
Greek Stuffed Pork Rib Roast
4 lb Center Cut Pork Rib Roast with bones Frenched
4 Cooking Apples, cored and finely chopped
2 Cups Dried Figs, finely chopped
1/2 Cup Kalamata Olives, pitted and chopped
2 Tbsp Olive Oil
1 1/2 tsp Dried Oregano
Salt and Pepper to taste
Method
Pre-heat oven to 350F
Carve out 3/4" Horizontal tunnel through center of pork
Pack chopped apple, figs and olives into tunnel of pork
Place on rack in roasting pan
Rub with olive oil
Sprinkle with oregano, salt and pepper
Roast pork approximately 1 3/4 hours or when thermometer reads 150F
Let rest 10 minutes
Cut between ribs to make chops
Garnish with fig stuffed apple slices and Kalamata olives along with Feta Cheese
I serve this at work with the Greek Pasta I posted elsewhere at C@H. I served it the same way at the competition but the sides were not judged...I do know that the side helped at the reception in the People's Choice Award voting.
This is what took 5th Place overall in the Judges Votes and 2nd Place in the People's Choice Votes. I walked away with a smile, a little paper weight that says I was there and a bunch of invites to leave the "sticks" for jobs in the city and an invite to come back next year. Oh yeah...had my picture taken with the Iowa Pork Queen or Princess
Greek Stuffed Pork Rib Roast
4 lb Center Cut Pork Rib Roast with bones Frenched
4 Cooking Apples, cored and finely chopped
2 Cups Dried Figs, finely chopped
1/2 Cup Kalamata Olives, pitted and chopped
2 Tbsp Olive Oil
1 1/2 tsp Dried Oregano
Salt and Pepper to taste
Method
Pre-heat oven to 350F
Carve out 3/4" Horizontal tunnel through center of pork
Pack chopped apple, figs and olives into tunnel of pork
Place on rack in roasting pan
Rub with olive oil
Sprinkle with oregano, salt and pepper
Roast pork approximately 1 3/4 hours or when thermometer reads 150F
Let rest 10 minutes
Cut between ribs to make chops
Garnish with fig stuffed apple slices and Kalamata olives along with Feta Cheese
I serve this at work with the Greek Pasta I posted elsewhere at C@H. I served it the same way at the competition but the sides were not judged...I do know that the side helped at the reception in the People's Choice Award voting.
This is what took 5th Place overall in the Judges Votes and 2nd Place in the People's Choice Votes. I walked away with a smile, a little paper weight that says I was there and a bunch of invites to leave the "sticks" for jobs in the city and an invite to come back next year. Oh yeah...had my picture taken with the Iowa Pork Queen or Princess
"Ponder well on this point: the pleasant hours of our life are all connected, by a more or less tangible link, with some memory of the table."-Charles Pierre Monselet, French author(1825-1888)