Roast Pork with Fruit Stuffing and Mustard Sauce

Name: Roast Pork with Fruit Stuffing and Mustard Sauce
Yield: 4 Servings
Ingredients: 1 4-bone center-cut pork rib roast, bones frenched, roast well trimmed (about 2 pounds); 8 whole dried apricots; 8 whole pitted prunes; 2 tablespoons corn oil; 1 1/2 teaspoons dried majoram; 1 onion, coarsely chopped; 2 large carrots, coarsely chopped; 6 garlic cloves, peeled; 1 1/2 tablespoons butter, room temperature; 1 1/2 tablespoons all purpose flour; 1 tablespoon Dijon mustard; 1 tablespoon coarse-grained Dijon mustard; 1 1/2 cups low-salt chicken broth; 1/2 cup dry white wine

By Michael McLaughlinPhotography by Noel Barnhurst

September 30, 2002

Recipe notes