Fruit-Stuffed Pork Loin With Dijon-Garlic Crust

1. 1

   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.)

2. 2

   In a small bowl combine the mustard with the garlic powder and pepper. Rub the roast all over with the mustard mixture.

3. 3

   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.)

4. 4

   Roast the pork, uncovered, for 40-50 minutes, or until an instant-read thermometer registers 145 degrees F. (Insert the thermometer into the meat portion of the roast, keeping the tip away from the fruit.)

5. 5

   Remove from the oven, transfer the roast to a carving board, tent loosely with foil, and let rest about 10 minutes. (Discard the vegetables and liquid in the pan.)

* Per serving · 4 servings · Values may vary.

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