Sure! Get ready to tantalize your taste buds with this mouthwatering recipe for Roast Pork with Fruit Stuffing and Mustard Sauce! πππ―
Roast Pork with Fruit Stuffing and Mustard Sauce Recipe
Overview:
- Name: Roast Pork with Fruit Stuffing and Mustard Sauce
- Category: Pork
- Cuisine: German, European
- Keywords: Meat, German, European, Weeknight
- Servings: 4
- Yield: 1 stuffed rib roast
- Total Time: 4 hours and 30 minutes
- Prep Time: 3 hours
- Cook Time: 1 hour and 30 minutes
Ingredients:
- 1 stuffed rib roast
- 8 prunes
- 8 dried apricots
- 2 teaspoons dried marjoram, divided
- 1 onion, chopped
- 2 carrots, chopped
- 1 garlic clove, minced
- 1 tablespoon butter
- 2 tablespoons all-purpose flour
- 6 tablespoons Dijon mustard
- 1 1/2 cups low-sodium chicken broth
- 1 1/2 cups dry white wine
- Salt and pepper to taste
- Olive oil for rubbing
Instructions:
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Preheat Oven: Start by preheating your oven to 350Β°F (175Β°C) to ensure it’s ready when you need it.
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Prepare Pork: Using a long slender knife, carefully carve out a 3/4-inch-diameter horizontal tunnel through the center of the pork. Be precise but gentle. Reserve the carved-out meat for later use.
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Prepare Stuffing: Pack the prunes and dried apricots firmly into the tunnel of the roast using the handle of a wooden spoon.
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Season Roast: Place the roast on a rack in a roasting pan. Rub it with olive oil and sprinkle 1/2 teaspoon of dried marjoram, salt, and pepper evenly over the surface.
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Add Vegetables: Scatter the chopped onion, carrots, minced garlic cloves, and reserved chopped meat around the rack in the pan. Drizzle the vegetables with olive oil and sprinkle with the remaining dried marjoram.
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Roast: Roast the pork in the preheated oven until an instant-read thermometer inserted into the thickest part of the meat (not the stuffing) registers 150Β°F (65Β°C). This should take about 1 hour and 25 minutes. Remember to stir the vegetables occasionally for even cooking.
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Rest Pork: Once done, transfer the pork to a cutting board and tent it loosely with foil to keep it warm while you prepare the sauce.
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Prepare Mustard Sauce: In a small bowl, whisk together the butter, flour, and both types of mustard until well blended.
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Deglaze Pan: Add the chicken broth and dry white wine to the roasting pan with the vegetables. Place the pan over two burners and simmer the juices over medium heat until the mixture is reduced to about 1 1/2 cups (approximately 350 ml). Scrape up any browned bits from the bottom of the pan during this process, as they add flavor.
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Strain and Skim: Strain the liquid from the pan into a small saucepan, skimming any excess fat from the surface.
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Thicken Sauce: Bring the strained liquid to a boil, then whisk in the mustard mixture. Simmer the sauce until it thickens slightly, whisking frequently. This should take about 3 minutes.
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Season: Taste the sauce and season with salt and pepper as needed.
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Slice and Serve: Cut the pork between the ribs into chops. Serve the succulent pork chops with the prepared mustard sauce.
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Enjoy: Pair this delectable dish with a glass of Prinz von Hessen 2001 Riesling Kabinett Winkeler Hasensprung for a truly divine dining experience.
Nutritional Information (per serving):
- Calories: 693.8
- Total Fat: 38.5g
- Saturated Fat: 13.9g
- Cholesterol: 147.5mg
- Sodium: 266.8mg
- Total Carbohydrates: 31.9g
- Dietary Fiber: 4.1g
- Sugar: 17.4g
- Protein: 49.9g
Indulge in the rich flavors of this Roast Pork with Fruit Stuffing and Mustard Sauce recipe, perfect for a special dinner or a comforting weeknight meal. π½οΈ Enjoy every savory bite!
