Roast Pork with Fruit Stuffing and Mustard Sauce

Name: Roast Pork with Fruit Stuffing and Mustard Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps all purpose flour; 8 whole dried apricots; 907 grams 4-bone center-cut pork rib roast, bones frenched, roast well trimmed (about; 2 Tbsps butter, room temperature; 2 larges carrots, coarsely chopped; 2 Tbsps corn oil; 1 Tbsp coarse-grained Dijon mustard; 2 teaspoons dried marjoram; 118 milliliters dry white wine; 6 garlic cloves, peeled; 355 milliliters low-salt chicken broth; 1 onion, coarsely chopped; 8 whole pitted prunes

Roast Pork with Fruit Stuffing and Mustard Sauce might be just the main course you are searching for. This recipe makes 4 servings with 685 calories, 51g of protein, and 37g of fat each. This recipe covers 37% of your daily requirements of vitamins and minerals. It will be a hit at your Thanksgiving event. Head to the store and pick up prunes, butter, onion, and a few other things to make it today. To use up the corn oil you could follow this main course with the Lemon Chiffon Cake With Raspberry Cream as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

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.

Ingredients you will need

Apricot

Prunes

Meat

Pork

Equipment you will use

Wooden Spoon

Knife

Oven

Place roast on rack in roasting pan; rub with 1 tablespoon oil.

Ingredients you will need

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Roasting Pan

Sprinkle roast with 1/2 teaspoon marjoram, salt, and pepper. Scatter onion, carrots, garlic cloves, and chopped meat around rack in pan.

Ingredients you will need

Whole Garlic Cloves

Marjoram

Carrot

Pepper

Onion

Meat

Salt

Equipment you will use

Frying 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.

Ingredients you will need

Pork Roast

Vegetable

Marjoram

Stuffing

Meat

Cooking Oil

Equipment you will use

Kitchen Thermometer

Transfer pork to cutting board; tent with foil to keep warm.

Ingredients you will need

Pork

Equipment you will use

Cutting Board

Aluminum Foil

Whisk butter, flour, and both mustards in small bowl to blend.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Broth