Tutti Frutti Pork Roast
This recipe was given to me by Tonja Kantas, a Dutch friend of mine!  It's delicious.
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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
3 cloves of garlic, sliced
1 onion cut in rings
1/4 cup water
  1. 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.
  2. 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.
  3. Close opening and make little cuts all around the roast with the tip of the knife and fill those with slices of garlic
  4. 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.
  5. Bake in preheated 400 degree oven until inner temperature measures of pork reaches 146 to 160 degrees.