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1
Set the pork on a work surface, fat side down.
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2
To butterfly the meat, make a lengthwise cut in the pork from end to end, cutting two-thirds of the way through the meat.
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3
Make a 1/2-inch-deep lengthwise cut in each side of the first cut, so the roast lies flat.
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4
Season the pork all over with salt and pepper.
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5
In a large shallow baking dish, combine the wine, garlic and pork, turning to coat.
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6
Let marinate at room temperature for 1 hour, turning the meat once.
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7
Preheat the oven to 450.
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8
Remove the pork from the dish and scrape off the garlic.
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9
Strain the wine and reserve 1/2 cup.
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10
Lay the pork on a work surface, cut side up, and season with salt and pepper.
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11
Arrange the whole prunes down the length of 1 of the side cuts.
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12
Repeat with the whole apricots along the other side cut.
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13
Roll up the roast to reshape it and tie at even intervals with cotton string.
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14
Set the pork in a small flameproof roasting pan and season with salt and pepper.
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15
Roast in the upper third of the oven for 15 minutes.
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16
Baste with the pan juices, reduce the oven temperature to 400 and roast for about 30 minutes, or until an instant-read thermometer registers 150 for rosy meat.
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17
Transfer the roast to a cutting board, cover loosely with foil and let stand for 10 minutes.
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18
Meanwhile, whisk the flour into the pan juices to form a smooth paste.
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19
Gradually whisk in the reserved 1/2 cup of wine until smooth.
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20
Set the roasting pan over 2 burners on low heat and whisk in the stock.
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21
Add the quartered prunes and apricots and simmer, stirring often, until the sauce is flavorful, about 10 minutes.
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22
Add any accumulated juices from the roast to the sauce and whisk in the mustard.
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23
Season with salt and pepper and pour into a warmed gravy boat.
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24
Carve the pork into 1/3-inch-thick slices and serve at once with the sauce.
