Roast Pork With Fruit Stuffing And Mustard Sauce

• 1 4lb center-cut pork rib roast, bones frenched, roast well trimmed (about 2 lbs)
• 8 whole dried apricots
• 8 whole pitted prunes
• 2 TBLS corn oil
• 1 1/2 tsp dried marjoram
• 1 onion coarsely chopped
• 2 large carrots, coarsely chopped
• 6 garlic cloves, peeled
• 1 1/2 TBLS butter, room temp
• 1 1/2 TBL all purpose flour
• 1 TBLS Dijon
• 1 TBLS coarse-grained Dijon
• 1 1/2 cups low salt chicken broth
• 1/2 cup dry white wine

1. Preheat oven to 325F. 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 TBL oil. Sprinkle roast with 1/2 tsp marjoram, salt, and pepper. Scatter onion, carrots, garlic cloves, and chopped meat around rack in pan. Drizzle vegetables with 1 TBLS oil, sprinkle with 1 tsp marjoram. Roast pork until instant-read thermometer inserted into thickest part of meat (not stuffing) registers 150F, stirring vegetables occasionally, about 1 hour 25 minutes. Transfer pork to cutting board, tent with foil to keep warm.
2. Whisk butter, flour, and both mustards in small bowl to blend. 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. Whisk in mustard mixture, simmer until sauce thickens slightly, whisking frequently, about 3 minutes. Season with salt and pepper.
3. Cut pork between ribs into chops, serve with sauce.

center, apricots, prunes, corn oil, marjoram, onion, carrots, garlic, butter, tbl, coarsegrained dijon, chicken broth, white wine

Taken from www.epicurious.com/recipes/member/views/roast-pork-with-fruit-stuffing-and-mustard-sauce-51484851 (may not work)