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Рецепт Roast Pork With Fruit Stuffing And Mustard Sauce
by Global Cookbook

Roast Pork With Fruit Stuffing And Mustard Sauce
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Ингредиенты

  • 2 lb center-cut 4-bone pork rib roast bones frenched,
  •     roast well trimmed
  • 8 whl dry apricots
  • 8 whl pitted prunes
  • 2 Tbsp. corn oil
  • 1 1/2 tsp dry marjoram
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 1 x onion coarsely minced
  • 2 lrg carrots coarsely minced
  • 6 x garlic cloves peeled
  • 1 1/2 Tbsp. butter room temperature
  • 1 1/2 Tbsp. all-purpose flour
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. coarse-grained Dijon mustard
  • 1 1/2 c. low-salt chicken broth
  • 1/2 c. dry white wine

Инструкции

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Cut pork between ribs into chops. Serve with sauce.
  7. This recipe yields 4 servings.
  8. What to drink: Prinz von Hessen 2001 Riesling Kabinett Winkeler Hasensprung.