Roast Pork with Fruit Stuffing and Mustard Sauce

Name: Roast Pork with Fruit Stuffing and Mustard Sauce
Prep time: 3 h
Cook time: 1 h 30 min
Total time: 4 h 30 min
Yield: 1 stuffed rib roast, 4 serving(s)
Ingredients: 1 (2 lb) 4-bone center-cut pork rib roast, bones frenched,roast well trimmed; 8 whole dried apricots; 8 whole pitted prunes; 2 tablespoons corn oil; 1 1/2 teaspoons dried marjoram; 1 onion, coarsely chopped; 2 large carrots, coarsely chopped; 6 cloves garlic, peeled; 1 1/2 tablespoons butter, room temperature; 1 1/2 tablespoons all-purpose flour; 1 tablespoon Dijon mustard; 1 tablespoon coarse-grained Dijon mustard; 1 1/2 cups low sodium chicken broth; 1/2 cup dry white wine

Submitted by Willard Brooks

"ROAST PORK WITH FRUIT STUFFING AND MUSTARD SAUCE"

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Ready In:: 4hrs 30mins
Ingredients:: 14
Yields:: 1 stuffed rib roast
Serves:: 4

ingredients

1 (2 lb) 4-bone center-cut pork rib roast, bones frenched,roast well trimmed
8 whole dried apricots
8 whole pitted prunes
2 tablespoons corn oil
1 ¹⁄₂ teaspoons dried marjoram
1 onion, coarsely chopped
2 large carrots, coarsely chopped
6 cloves garlic, peeled
1 ¹⁄₂ tablespoons butter, room temperature
1 ¹⁄₂ tablespoons all-purpose flour
1 tablespoon Dijon mustard
1 tablespoon coarse-grained Dijon mustard
1 ¹⁄₂ cups low sodium chicken broth
¹⁄₂ cup dry white wine

directions

Preheat oven to 350°F.
Using long slender knife, carve out 3/4-inch-diameter horizontal tunnel through center of pork.
Chop carved-out meat and reserve.
Using handle of wooden spoon, firmly pack apricots and prunes into tunnel of roast.
Place roast on rack in roasting pan; rub with 1 tablespoon oil.
Sprinkle roast with 1/2 teaspoon marjoram, salt, and pepper.
Scatter onion, carrots, garlic cloves, and chopped meat around rack in pan.
Drizzle vegetables with 1 tablespoon oil; sprinkle with 1 teaspoon marjoram.
Roast pork until instant-read thermometer inserted into thickest part of meat (not stuffing) registers 150°F, stirring vegetables occasionally, about 1 hour 25 minutes.
Transfer pork to cutting board; tent with foil to keep warm.
Whisk butter, flour, and both mustards in small bowl to blend.
Add broth and wine to roasting pan; place on 2 burners and simmer juices over medium heat until mixture is reduced to 1 1/2 cups, scraping up browned bits, about 3 minutes.
Strain liquid into small saucepan; skim fat from surface.
Bring liquid to boil.
Whisk in mustard mixture; simmer until sauce thickens slightly, whisking frequently, about 3 minutes.
Season with salt and pepper.
Cut pork between ribs into chops.
Serve with sauce.
Drink with Prinz von Hessen 2001 Riesling Kabinett Winkeler Hasensprung.
Makes 4 servings.