Roast Pork with Fruit Stuffing and Mustard Sauce

Ingredients

• 1.5 tablespoons flour 
• 8  apricot dried whole
• 2 pounds bone center-cut pork rib roast trimmed well
• 1.5 tablespoons butter room temperature
• 2 large carrots coarsely chopped
• 2 tablespoons corn oil 
• 1 tablespoon dijon mustard coarse-grained
• 1.5 teaspoons marjoram dried
• 0.5 cup wine dry white
• 6  garlic clove peeled
• 1.5 cups chicken broth 
• 1  onion coarsely chopped
• 8  prune- cut to pieces whole pitted

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• whisk
• roasting pan
• wooden spoon
• kitchen thermometer
• aluminum foil
• cutting board

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.
2. Place roast on rack in roasting pan; rub with 1 tablespoon oil.
3. Sprinkle roast with 1/2 teaspoon marjoram, salt, and pepper. Scatter onion, carrots, garlic cloves, and chopped meat around rack in pan.
4. 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.
5. Transfer pork to cutting board; tent with foil to keep warm.
6. Whisk butter, flour, and both mustards in small bowl to blend.
7. 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.
8. Whisk in mustard mixture; simmer until sauce thickens slightly, whisking frequently, about 3 minutes. Season with salt and pepper.
9. Cut pork between ribs into chops.
10. Serve with sauce.
11. Prinz von Hessen 2001 Riesling Kabinett Winkeler Hasensprung.