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Roast Pork with Fruit Stuffing and Mustard Sauce

Roast Pork with Fruit Stuffing and Mustard Sauce
Photo by Noel Barnhurst

Ingredients

  • 1 4-bone center-cut pork rib roast, bones frenched, roast well trimmed
  • 2 large carrots
  • 6 garlic cloves
  • ½ cup dry white wine
  • 2 tablespoons corn oil
  • 1 ½ teaspoons dried marjoram
  • 1 tablespoon Dijon mustard
  • + 7 more ingredients
    • 1 ½ tablespoons butter
    • 8 whole pitted prunes
    • 8 whole dried apricots
    • 1 ½ cups low-salt chicken broth
    • 1 tablespoon coarse-grained Dijon mustard
    • 1 onion
    • 1 ½ tablespoons all purpose flour

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 o...

View full recipe at Epicurious

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