1. Preheat oven to 350°F. 2. Using long slender knife, carve out 3/4-inch-diameter horizontal tunnel through center of pork. 3. Chop carved-out meat and reserve. 4. Using handle of wooden spoon, firmly pack apricots and prunes into tunnel of roast. 5. Place roast on rack in roasting pan; rub with 1 tablespoon oil. 6. Sprinkle roast with 1/2 teaspoon marjoram, salt, and pepper. 7. Scatter onion, carrots, garlic cloves, and chopped meat around rack in pan. 8. Drizzle vegetables with 1 tablespoon oil; sprinkle with 1 teaspoon marjoram. 9. 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. 10. Transfer pork to cutting board; tent with foil to keep warm. 11. Whisk butter, flour, and both mustards in small bowl to blend. 12. 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. 13. Strain liquid into small saucepan; skim fat from surface. 14. Bring liquid to boil. 15. Whisk in mustard mixture; simmer until sauce thickens slightly, whisking frequently, about 3 minutes. 16. Season with salt and pepper. 17. Cut pork between ribs into chops. 18. Serve with sauce. 19. Drink with Prinz von Hessen 2001 Riesling Kabinett Winkeler Hasensprung. 20. Makes 4 servings. ---------------------------------------------------------------------------
Nutrition
Ingredients
