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This roast is simple enough for a Sunday supper with the family or elegant enough for entertaining. In either instance it is a snap to prepare. Dried fruit (pick seasonal favorites) create a colorful and immensely flavorful channel down the center of the roast. The mustard coating seals in the moisture creating a delicious crust. Arrange overlapping slices of the roast on a platter and serve with steamed new potatoes or mashed sweet potatoes and a seasonal vegetable.
Ingredients
- 2 1/2 pounds New York (top loin) pork roast (boneless)
- 3 ounces dried apricot (about 14)
- 5 ounces dried plum (about 16, pitted, prunes)
- 1/4 cup dijon (style mustard)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper (freshly ground)
- 2 carrots (peeled and cut into 1-inch chunks)
- 2 celery (ribs, trimmed and cut into 1-inch chunks)
- 1 onions (medium, 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 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.)
- 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.)
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