Roast Pork With Fruit Stuffing And Mustard Sauce
- 2 pounds center-cut 4-bone 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
- Salt to taste
- Freshly-ground black pepper to taste
- 1 onion coarsely chopped
- 2 large carrots coarsely chopped
- 6 garlic cloves 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-salt chicken broth
- 1/2 cup dry white wine
Preheat oven to 350 degrees. 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 degrees, 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.
This recipe yields 4 servings.
What to drink: Prinz von Hessen 2001 Riesling Kabinett Winkeler Hasensprung.