Name: Roast Pork with Fruit Stuffing and Mustard Sauce
Yield: Makes 4 servings
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

Roast Pork with Fruit Stuffing and Mustard SauceNoel Barnhurst

Recipe information

Yield
Makes 4 servings

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

Preparation

Step 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.
Step 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.
Step 3
Cut pork between ribs into chops. Serve with sauce.
What to drink:
Step 4
Prinz von Hessen 2001 Riesling Kabinett Winkeler Hasensprung.

TagsWhite Wine Wine Alcohol Beverages Pork Rib Roast Pork Meat Dried Apricot Dried Fruit Fruit Prune Carrot Root Vegetable Vegetable Garlic Main Dinner Roast Christmas Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

What to drink:

Step 4

Recipe notes