Roast Pork with Fruit Stuffing and Mustard Sauce

Ingredients

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

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