Make stuffing: Simmer apricots, prunes, and Port in a small heavy saucepan, covered, 5 minutes. Remove from heat and let stand 10 minutes.
Cook onion and shallot in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, 4 to 5 minutes. Add apple and 1/2 teaspoon each of salt and pepper and cook, stirring occasionally, until apple is just tender, about 5 minutes. Stir in apricot mixture and cool.
Stuff and roast pork: Preheat oven to 500°F with rack in middle.
Make a pocket in center of roast by making a horizontal 1 1/2-inch-wide cut into 1 end of roast with a long thin knife, repeating from opposite end so pocket runs all the way through. Then make a vertical cut through center (forming a cross) to widen pocket. Push about 1 cup stuffing into pocket using a long-handled wooden spoon (you may need to stuff from both sides if roast is long). Reserve remaining stuffing for sauce.
Season roast with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and put in a large flameproof roasting pan. Wrap with bacon, between rib bones, tucking ends under roast. Roast pork 20 minutes, then reduce oven to 325°F and roast until an instant-read thermometer inserted 2 inches into center of roast (do not touch bone or stuffing) registers 155°F, 1 1/4 to 1 1/2 hours total.
Transfer roast to a cutting board, reserving pan, and let stand, loosely covered with foil, 15 to 20 minutes. (Temperature of meat will rise to about 160°F; meat will be slightly pink.)
Make sauce: Skim fat from pan drippings and reserve 1 1/2 tablespoons fat. Straddle pan across 2 burners and add Port to drippings, then deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Strain pan juices through a fine-mesh sieve into a bowl, discarding solids.
Cook shallot in reserved fat in a heavy medium saucepan over medium heat, stirring occasionally, until softened, about 3 minutes. Stir in pan juices, 1 1/4 cups water, and reserved fruit stuffing and bring to a simmer. Whisk together arrowroot and remaining 1/4 cup water until smooth, then whisk into sauce with any juices from cutting board.
Simmer sauce, whisking occasionally, until slightly thickened, about 5 minutes. Season with salt and pepper.
Carve roast into chops by cutting between ribs, then serve with sauce.
Cooks' notes: Stuffing can be made 2 days ahead and chilled. Uncooked roast improves in flavor if stuffed, seasoned, and wrapped with bacon 1 day ahead and chilled. Bring to room temperature before roasting.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	463.51 Kcal (1941 kJ)
Calories from fat	260.62 Kcal
		% Daily Value*
Total Fat	28.96g	45%
Cholesterol	95.19mg	32%
Sodium	280.92mg	12%
Potassium	591.68mg	13%
Total Carbs	22.78g	8%
Sugars	14.99g	60%
Dietary Fiber	2.22g	9%
Protein	21.92g	44%
Vitamin C	3.1mg	5%
Vitamin A	0.1mg	4%
Iron	1.6mg	9%
Calcium	58.4mg	6%

Amount Per 100 g
Calories	191.9 Kcal (803 kJ)
Calories from fat	107.9 Kcal
		% Daily Value*
Total Fat	11.99g	45%
Cholesterol	39.41mg	32%
Sodium	116.31mg	12%
Potassium	244.96mg	13%
Total Carbs	9.43g	8%
Sugars	6.21g	60%
Dietary Fiber	0.92g	9%
Protein	9.08g	44%
Vitamin C	1.3mg	5%
Iron	0.7mg	9%
Calcium	24.2mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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