Ingredients
- 1 boneless top loin pork roast, about 2 1/2 pounds
- 3 ounces dried apricots, (about 14)
- 5 ounces dried plums, about 16, pitted (prunes)
- 1/4 cup Dijon-style mustard
- 1/4 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- 2 carrots, peeled and cut into 1-inch chunks
- 2 ribs celery, trimmed and cut into 1-inch chunks
- 1 medium onion, cut into 1-inch chunks
- 1 cup dry white wine
Directions
- Arrange an oven rack one-third up from the bottom of the oven. Preheat the oven to 350 degrees F. Stand the roast on its end and insert a thin-bladed knife down the center of the roast lengthwise, creating a tube-like opening. Stuff the length of the roast with the dried fruit, stacking a piece of apricot on top of a prune as you stuff it. (If necessary, cut a slit at the other end of the roast and stuff half the fruit from one side of the roast and half the fruit from the other side.)
- In a small bowl combine the mustard with the garlic powder and pepper. Rub the roast all over with the mustard mixture.
- Arrange the carrots, celery, and onion in the bottom of a 9-by-13-inch baking pan. Place the roast on top of the vegetables. Pour the wine over top and add up to 1/2 cup water to the pan. (The liquid should cover the bottom of the pan but be below the bottom of the roast.)
- Roast the pork, uncovered, for 45 minutes, or until an instant-read thermometer registers 150 degrees F. (Insert the thermometer into the meat portion of the roast, keeping the tip away from the fruit.)
- Remove from the oven, transfer the roast to a carving board, tent loosely with foil, and let rest until temperature reaches 160 degrees F, about 10 minutes. (Discard the vegetables and liquid in the pan.)
Nutritional Information Per Serving:
Calories: 228
Fat: 6 grams
Saturated Fat: 1 grams
Fiber: 2 grams
Sodium: 148 miligrams
Cholesterol: 70 miligrams
Protein: 28 grams
Carbohydrates: 19 grams
Source: NPB