Herb-Stuffed Pork Roast with Mustard Gravy
Looking for a special main for a holiday meal? You found it. This herb-stuffed pork roast will impress everyone at the table (and you'll be impressed with how easy it is to pull off).
- Total Time:
- Servings: 6
Photography: Johnny Miller
Source: Everyday Food, December 2012
- 1 pork rib roast with 6 ribs (about 4 pounds), chine bone removed and ribs frenched
- 3 cups fresh parsley
- 3 tablespoons olive oil
- 1 tablespoon fennel seed, crushed
- 3 cloves garlic
- 1/3 cup golden raisins
- Salt and pepper
- 1/4 cup dry white wine, such as Sauvignon Blanc
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 tablespoon grainy mustard
Let pork sit at room temperature 30 minutes. Preheat oven to 400 degrees. In a food processor, puree parsley, oil, fennel seed, and garlic until smooth. Add raisins; pulse until finely chopped. Season with salt and pepper.
On a cutting board, hold a knife parallel to bones of pork and cut down about 2 inches, being careful not to remove ribs.
Turn pork so bones lie flat against board. Steadying pork and holding knife horizontally, continue to cut, unrolling pork, until you have a flat 1 1/2-inch-thick piece. Season with salt and pepper.
Evenly spread herb mixture on top, leaving a 1/2-inch border. Tightly roll pork toward bones and secure with kitchen twine between bones. Season generously with salt and pepper. Place pork in a heavy-bottomed metal roasting pan.
Roast until an instant-read thermometer inserted in center reads 145 degrees, about 1 hour. Transfer pork to a cutting board, tent with foil, and let rest 30 minutes. Pour pan drippings into a measuring cup and skim fat. Set pan across 2 burners.
Add wine to pan and cook over medium, scraping up browned bits with a wooden spoon, until wine is reduced by half. Whisk in flour, then slowly whisk in broth and pan drippings. Cook, whisking, until gravy is thickened, 4 minutes. Stir in mustard and season with salt and pepper. Cut pork into chops and serve with gravy.