Reviews (1) Add Rating & Review 30 Ratings 5 star values: 13 4 star values: 6 3 star values: 7 2 star values: 1 1 star values: 3 Martha Stewart Member Rating: 5 stars 11/29/2018 I loved it. It is sooo easy and delicious.
Back to Herb-Stuffed Pork Roast with Mustard Gravy All Reviews for Herb-Stuffed Pork Roast with Mustard Gravy - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 1 hr 50 mins Servings: 6 how-stuffedporkloin-001b-med109135.jpg
Ingredients Ingredient Checklist 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
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.
Gallery Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 1 hr 50 mins Servings: 6 how-stuffedporkloin-001b-med109135.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 1 hr 50 mins Servings: 6
Recipe Summary
prep: 20 mins total: 1 hr 50 mins
Servings: 6
prep: 20 mins
total: 1 hr 50 mins
prep:
20 mins
total:
1 hr 50 mins
Servings: 6
6
how-stuffedporkloin-001b-med109135.jpg
how-stuffedporkloin-001b-med109135.jpg
Ingredients
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
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.
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)
Add Rating & Review 30 Ratings 5 star values: 13 4 star values: 6 3 star values: 7 2 star values: 1 1 star values: 3
Martha Stewart Member Rating: 5 stars 11/29/2018 I loved it. It is sooo easy and delicious.
Reviews (1)
Add Rating & Review 30 Ratings 5 star values: 13 4 star values: 6 3 star values: 7 2 star values: 1 1 star values: 3
Add Rating & Review
30 Ratings 5 star values: 13 4 star values: 6 3 star values: 7 2 star values: 1 1 star values: 3
30 Ratings 5 star values: 13 4 star values: 6 3 star values: 7 2 star values: 1 1 star values: 3
30 Ratings 5 star values: 13 4 star values: 6 3 star values: 7 2 star values: 1 1 star values: 3
5 star values: 13 4 star values: 6 3 star values: 7 2 star values: 1 1 star values: 3
Martha Stewart Member Rating: 5 stars 11/29/2018 I loved it. It is sooo easy and delicious.Martha Stewart Member
Rating: 5 stars 11/29/2018
I loved it. It is sooo easy and delicious.
Rating: 5 stars
All Reviews for Herb-Stuffed Pork Roast with Mustard Gravy
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Herb-Stuffed Pork Roast with Mustard Gravy
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
