Hazelnut & Sourdough-Stuffed Pork Rack

This recipe is inspired by the flavours of a fall harvest, saved for the holidays. A classic pairing of apple, pork and sage gets a boost of something special – locally-grown hazelnuts! Locally-sourced meats are always more flavourful; ask ahead to see if your farmer or butcher offers frenched pork rack (loin with the ribs attached). This impressive roast is perfect for a family supper or special occasion and extra stuffing is delicious baked on the side.


Hazelnut, Sourdough & Herb Stuffing

1/2 cup raw Dixie Orchards hazelnuts, roasted, peeled and crushed

4 cups cubed sourdough bread

1 medium Dixie Orchards apple of your choice, diced

1 medium yellow onion, diced

2 cloves garlic, minced

2 cups Landman Gardens & Bakery chicken or vegetable stock

1 TBSP chopped sage and rosemary

Salt and pepper to taste


  1. Heat 1 tablespoon of vegetable or olive oil in a small pan on medium heat.
  2. Add apples, onion, garlic and herbs to pan and sauté until softened. Remove from heat.
  3. Place cubed sourdough and herbs in a mixing bowl, and add the sautéed apple and onion mix.
  4. Slowly pour chicken stock over bread, herbs and vegetables and toss until bread is soaked through, and quite wet.
  5. Add crushed hazelnuts. Season with salt and pepper to taste. Place in fridge until ready to use.

Pork Roast

1 6-8 bone pork loin, bones frenched from Heatherlea Farm Shoppe

Butcher’s twine

Rosemary and sage sprigs from Heatherlea Farm Shoppe

Salt & ground pepper


The following can be done the day before:

  • Set the pork on a work surface, fat side up, with the bones facing you.
  • Using a sharp knife, run the blade along the bones, partially separating the meat but leaving 1.5 inches of it attached at the bottom. Slice through the middle of the pork, butterflying it but not cutting completely through.
  • Open up the meat flap and season well with salt and pepper. Pack three-fourths of the stuffing into the slit in the roast and roll it back into shape. Pack the remaining stuffing between the rack and the meat.
  • Cut nine lengths of butcher’s twine and tie the roast between the bones. Refrigerate if preparing the day before.
  • Heat oven to 425 degrees Fahrenheit.
  • Bring the rack of pork out of the fridge approximately 20 minutes before you plan to cook it – this will help it cook more evenly.
  • Place the roast in a large roasting pan, fat side up and roast for 25 minutes. Turn down oven temperature to 350 degrees Fahrenheit and roast for another 30-45 minutes, or until the internal temperature reaches 140-145 degrees
  • Allow to cool for 10 minutes before carving into chops and plating.

Optional: tuck sprigs of rosemary and/or sage under the butcher’s twine near the bones for presentation and aroma.

York Durham Headwaters Go to Home Page