This recipe was given to me by Tonja Kantas, a Dutch friend of mine! It's delicious.
Ingredients
2 - 3 pound pork roast
1 and 1/2 teaspoons dijon mustard
1 tablespoon honey
3 - 4 tablespoons olive oil
1 tablespoon raspberry vinegar or balsamic vinegar
fresh rosemary sprigs
1/2 pound of tutti frutti - mixed dried fruits - you can use:
1 onion cut in rings
1/4 cup water
2 - 3 pound pork roast
1 and 1/2 teaspoons dijon mustard
1 tablespoon honey
3 - 4 tablespoons olive oil
1 tablespoon raspberry vinegar or balsamic vinegar
fresh rosemary sprigs
1/2 pound of tutti frutti - mixed dried fruits - you can use:
- apricots, apples, raisins, peaches
1 onion cut in rings
1/4 cup water
Steps
- First make a marinade by mixing mustard, honey, oil, vinegar, and rosemary in a bowl. Place pork roast on a cookie sheet and pour marinade on top. Let sit for about an hour.
- Open the pork roast at the front - almost to the back with a split. (Do not cut the back and sides of the roast! - You're making a pocket only.) Fill the opening with the tutti frutti dried fruit mixture.
- Close opening and make little cuts all around the roast with the tip of the knife and fill those with slices of garlic
- Cover the bottom of a baking dish with the onion rings and 1/4 cup water. Place the pork roast on onions and pour any leftover marinade on top.
- Bake in preheated 400° F oven until inner temperature measures of pork reaches 146° F to 160° F.