Serves 6
110 min
Herb-Stuffed Pork Roast with Mustard Gravy
Recipe GLPR11347998661b0f
A beautifully presented French-inspired pork rib roast filled with a vibrant herb and raisin stuffing, finished with a silky mustard-wine gravy. The frenched bones create an elegant presentation while the herb filling keeps the meat tender and aromatic.
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Ingredients
1 pork rib roast with 6 ribs (about 4 pounds), chine bone removed and ribs frenched
3 cups fresh parsley, finely chopped
3 tablespoons olive oil
1 tablespoon fennel seed, crushed
3 cloves garlic, minced
1/3 cup golden raisins
Salt and pepper to taste
1/4 cup dry white wine, such as Sauvignon Blanc
2 tablespoons all-purpose flour
2 cups chicken broth
1 tablespoon grainy mustard
Directions
Preheat your oven to 400°F. Prepare the pork roast by creating a pocket between the ribs and the meat by carefully slicing horizontally into the largest portion of meat, being careful not to cut all the way through the roast.
In a bowl, combine the finely chopped fresh parsley, minced garlic, crushed fennel seed, and golden raisins. Season generously with salt and pepper, then stir until well blended.
Stuff the herb mixture firmly into the pocket you created in the pork roast, distributing it evenly throughout. Use your hands or a spoon to pack it in gently but securely.
Rub the exterior of the roast with 2 tablespoons of olive oil and season all surfaces generously with additional salt and pepper.
Place the stuffed roast fat-side up in a roasting pan. Roast in the preheated 400°F oven for 50-60 minutes, until the internal temperature reaches 165°F when measured in the thickest part of the meat (not in the stuffing).
Remove the roast from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 10 minutes while you prepare the gravy.
Place the roasting pan with the pan drippings over medium heat. Add the remaining 1 tablespoon of olive oil and sprinkle the flour over the drippings, stirring constantly for about 1 minute to form a roux and eliminate any lumps.
Slowly pour in the dry white wine, stirring to deglaze the pan and scrape up any browned bits from the bottom. Allow to simmer for 2 minutes.
Add the chicken broth gradually while stirring constantly, then stir in the grainy mustard until smooth. Simmer for 3-5 minutes until the gravy thickens and becomes silky.
Taste the gravy and adjust seasonings with salt and pepper as needed. Carve the rested pork roast between the bones and serve with the mustard gravy spooned over the top.
