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).



Ingredient Checklist


Instructions Checklist
  • 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.

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.

Reviews (1)

30 Ratings
  • 5 star values: 13
  • 4 star values: 6
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 3
Rating: 5 stars
I loved it. It is sooo easy and delicious.