Roast Pork with Fruit Stuffing and Mustard Sauce

ROAST PORK WITH FRUIT STUFFING AND MUSTARD SAUCE

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

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

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.