Ingredients
1 boneless top loin pork roast, about 2 1/2 pounds
3 ounces dried apricots, (about 14)
5 ounces dried plums, about 16, pitted (prunes)
1/4 cup Dijon-style mustard
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
2 carrots, peeled and cut into 1-inch chunks
2 ribs celery, trimmed and cut into 1-inch chunks
1 medium onion, cut into 1-inch chunks
1 cup dry white wine
3 ounces dried apricots, (about 14)
5 ounces dried plums, about 16, pitted (prunes)
1/4 cup Dijon-style mustard
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
2 carrots, peeled and cut into 1-inch chunks
2 ribs celery, trimmed and cut into 1-inch chunks
1 medium onion, cut into 1-inch chunks
1 cup dry white wine
Description
Pork Be Inspired
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