Directions

• Arrange an oven rack one-third up from the bottom of the oven. Preheat the oven to 350° 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 45 minutes, or until an instant-read thermometer registers 150° 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 until temperature reaches 160° F, about 10 minutes. (Discard the vegetables and liquid in the pan.)