1 boneless top loin pork roast (about 2 1/2 pounds)

5 ounces (about 16) dried pitted plums (prunes)

3 ounces (about 14) dried apricots

1/4 C. Dijon mustard

1/4 tsp. garlic powder

1/4 tsp. freshly ground pepper

2 carrots, peeled and cut into 1-inch chunks

2 ribs celery, trimmed and cut into 1-inch chunks

1 yellow onion, cut into 1-inch chunks

1 C. dry white wine

About 1/2 C. water

 

Remove the roast from the refrigerator 45 minutes before you plan to bake it. Position a rack in the lower third of the oven. Preheat the oven to 350° F.  Stand the roast on one 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 fruits, alternating the plums and apricots. (If necessary, cut a slit at the other end of the roast, and stuff half of the fruit from one side of the roast and half of the fruit from the other side.)In a small bowl, combine the mustard, garlic powder, and pepper and mix well. 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 the top of the roast and then pour the water into the bottom of the pan, adding just enough to come up the sides of the vegetables but not touch the bottom of the roast. Roast the pork for 45 minutes, or until an instant-read thermometer inserted into the meat but away from the fruit registers 155°F. Transfer the roast to a carving board, tent with aluminum foil, and let rest for 10 minutes before carving to allow the juices to set. Discard the vegetables and liquid in the pan. To serve, cut the roast into 1/2-inch-thick slices and arrange them, slightly overlapping, on a warmed platter.  Serves 6