Roast Pork with Fruit Stuffing and Mustard Sauce

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READY IN: 4hrs 30mins
Recipe by Willard Brooks


Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Using long slender knife, carve out 3/4-inch-diameter horizontal tunnel through center of pork.
  3. Chop carved-out meat and reserve.
  4. Using handle of wooden spoon, firmly pack apricots and prunes into tunnel of roast.
  5. Place roast on rack in roasting pan; rub with 1 tablespoon oil.
  6. Sprinkle roast with 1/2 teaspoon marjoram, salt, and pepper.
  7. Scatter onion, carrots, garlic cloves, and chopped meat around rack in pan.
  8. Drizzle vegetables with 1 tablespoon oil; sprinkle with 1 teaspoon marjoram.
  9. 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.
  10. Transfer pork to cutting board; tent with foil to keep warm.
  11. Whisk butter, flour, and both mustards in small bowl to blend.
  12. 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.
  13. Strain liquid into small saucepan; skim fat from surface.
  14. Bring liquid to boil.
  15. Whisk in mustard mixture; simmer until sauce thickens slightly, whisking frequently, about 3 minutes.
  16. Season with salt and pepper.
  17. Cut pork between ribs into chops.
  18. Serve with sauce.
  19. Drink with Prinz von Hessen 2001 Riesling Kabinett Winkeler Hasensprung.
  20. Makes 4 servings.

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