Herb-Stuffed Pork Roast with Mustard Gravy

Ingredients

• 4-5 pound(s) 1 pork rib roast with 6 ribs chine bone removed and ribs frenched
• 3 cup(s) Fresh Parsley
• 3 tablespoon(s) olive oil
• 1 tablespoon(s) Fennel seed crushed
• 3 clove(s) fresh garlic
• 1/3 cup(s) golden raisins
• salt & pepper
• 1/4 cup(s) dry white wine
• 2 tablespoon(s) all-purpose flour
• 2 cup(s) chicken broth
• 1 tablespoon(s) grainy mustard

Preparation

1. Everyday Food, December 2012 Prep Time 20 minutes
2. Total Time 1 hour 50 minutes + resting
3. Yield Serves 6


4. Directions


5. 1.
6. 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.
8. 2.
9. On a cutting board, hold a knife parallel to bones of pork and cut down about 2 inches, being careful not to remove ribs.
11. 3.
12. 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.
14. 4.
15. 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.
17. 5.
18. 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.
20. 6.
21. 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.