Stuffed Pork Roast

Photo by Valerie F.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • sy (and delicious) enough to make any day.

  • PHOTO: JOHNNY MILLER

  • View Gallery

  • Everyday Food, December 2012

  • Prep Time

  • 20

    minutes

  • Total Time

  • 1

    hour 50 minutes + resting

  • Yield

  • Serves 6

  • Add to Shopping List

  • Ingredients

  • 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

Directions

Directions 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.

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