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1
Preheat oven to 350F.
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2
Using long slender knife, carve out 3/4-inch-diameter horizontal tunnel through center of pork.
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3
Chop carved-out meat and reserve.
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4
Using handle of wooden spoon, firmly pack apricots and prunes into tunnel of roast.
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5
Place roast on rack in roasting pan; rub with 1 tablespoon oil.
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6
Sprinkle roast with 1/2 teaspoon marjoram, salt, and pepper.
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7
Scatter onion, carrots, garlic cloves, and chopped meat around rack in pan.
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8
Drizzle vegetables with 1 tablespoon oil; sprinkle with 1 teaspoon marjoram.
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9
Roast pork until instant-read thermometer inserted into thickest part of meat (not stuffing) registers 150F, stirring vegetables occasionally, about 1 hour 25 minutes.
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10
Transfer pork to cutting board; tent with foil to keep warm.
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11
Whisk butter, flour, and both mustards in small bowl to blend.
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12
Add broth and wine to roasting pan; place on 2 burners and simmer juices over medium heat until mixture is reduced to 1 1/2 cups, scraping up browned bits, about 3 minutes.
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13
Strain liquid into small saucepan; skim fat from surface.
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14
Bring liquid to boil.
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15
Whisk in mustard mixture; simmer until sauce thickens slightly, whisking frequently, about 3 minutes.
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16
Season with salt and pepper.
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17
Cut pork between ribs into chops.
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18
Serve with sauce.
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19
Prinz von Hessen 2001 Riesling Kabinett Winkeler Hasensprung.
