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 firstname.lastname@example.org.Herb-stuffed pork roast with mustard gravyAsk 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 frenched3 cups fresh parsley3 tablespoons olive oil1 tablespoon fennel seed, crushed3 cloves garlic1/3 cup golden raisinsSalt and pepper1/4 cup dry white wine, such as sauvignon blanc2 tablespoons all-purpose flour2 cups chicken broth1 tablespoon grainy mustard1. 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 flat1 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.