Roast Pork with Fruit Stuffing and Mustard Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 4-bone center-cut pork rib roast, bones frenched, roast well trimmed (about 2 pounds) |
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 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 |
Directions:
1. 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.
2. 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.
3. Cut pork between ribs into chops. Serve with sauce.
4. What to drink: Prinz von Hessen 2001 Riesling Kabinett Winkeler Hasensprung.
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