Everyday Food

By Sarah Carey

This herb-stuffed pork roast will draw oohs and aahs from everyone at the table -- and you'll be impressed with how easy it is to pull off.

Everyday Food magazine offers quick, healthy solutions for everyday meals -- from the kitchens of Martha Stewart Living. For more recipes and additional tips, visit www.marthastewart.com/everydayfood. Questions or comments about the column should be sent to everydayfood@marthastewart.com.

Herb-stuffed pork roast with mustard gravy

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.

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

1. 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.

2. On a cutting board, hold a knife parallel to bones of pork and cut down about 2 inches, being careful not to remove ribs.

3. Turn pork so bones lie flat against the board. Steadying pork and holding the knife horizontally, continue to cut, unrolling pork, until you have a flat

1 1/2-inch-thick piece. Season with salt and pepper.

4. 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.

5. Roast until an instant-read thermometer inserted in the 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.

6. Add wine to pan and cook over medium heat, 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, about 4 minutes. Stir in mustard and season with salt and pepper. Cut pork into chops and serve with gravy.

Nutritional information per serving: 387 calories, 18 grams fat (5 grams saturated fat), 12 grams carbohydrates, 40 grams protein, 2 grams fiber, 42 percent of calories from fat.

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