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Ингредиенты
- 2 lb center-cut 4-bone pork rib roast bones frenched,
- Â Â roast well trimmed
- 8 whl dry apricots
- 8 whl pitted prunes
- 2 Tbsp. corn oil
- 1Â 1/2 tsp dry marjoram
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 x onion coarsely minced
- 2 lrg carrots coarsely minced
- 6 x garlic cloves peeled
- 1Â 1/2 Tbsp. butter room temperature
- 1Â 1/2 Tbsp. all-purpose flour
- 1 Tbsp. Dijon mustard
- 1 Tbsp. coarse-grained Dijon mustard
- 1Â 1/2 c. low-salt chicken broth
- 1/2 c. dry white wine
Инструкции
- Preheat oven to 350 degrees. 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 Tbsp. oil. Sprinkle roast with 1/2 tsp. marjoram, salt, and pepper. Scatter onion, carrots, garlic cloves, and minced meat around rack in pan. Drizzle vegetables with 1 Tbsp. oil; sprinkle with 1 tsp. marjoram.
- Roast pork till instant-read thermometer inserted into thickest part of meat (not stuffing) registers 150 degrees, stirring vegetables occasionally, about 1 hour 25 min. Transfer pork to cutting board; tent with foil to keep hot.
- Whisk butter, flour, and both mustards in small bowl to blend. Add in broth and wine to roasting pan; place on 2 burners and simmer juices over medium heat till mix is reduced to 1 1/2 c., scraping up browned bits, about 3 min.
- Strain liquid into small saucepan; skim fat from surface. Bring liquid to boil. Whisk in mustard mix; simmer till sauce thickens slightly, whisking frequently, about 3 min. Season with salt and pepper.
- Cut pork between ribs into chops. Serve with sauce.
- This recipe yields 4 servings.
- What to drink: Prinz von Hessen 2001 Riesling Kabinett Winkeler Hasensprung.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 377g | |
| Recipe makes 4 servings | |
| Calories 459 | |
| Calories from Fat 210 | 46% |
| Total Fat 23.6g | 30% |
| Saturated Fat 7.62g | 30% |
| Trans Fat 0.02g | |
| Cholesterol 70mg | 23% |
| Sodium 191mg | 8% |
| Potassium 852mg | 24% |
| Total Carbs 28.93g | 8% |
| Dietary Fiber 4.2g | 14% |
| Sugars 15.33g | 10% |
| Protein 29.25g | 47% |
