New This Month

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).

  • Prep:
  • 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


  1. 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.

  2. On a cutting board, hold a knife parallel to bones of pork and cut down about 2 inches, being careful not to remove ribs.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

Cook's Notes

Ask your butcher to remove the chine bone (backbone) and french -- scrape clean -- the ribs. But don't trim the roast -- a thin layer of fat keeps it juicy.

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