Tuesday, December 25, 2012

Herb StuffedPork Roast

1 Pork rib with six ribs
3 cups fresh parsley
3 T Olive Oil
1 T fennel seed, rushed
3 cloves garlic
1/3 c golden raisins
2 T flour
2 1/4 cups chicken broth
1 T grainy mushroom seed

Let pork sit at room temp. 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.I asked my butcher to butterfly my pork to save me a little time. Butterfly pork being careful not to remove bones. Spread herb mixture evenly over pork and roll up tightly towards bones, secure with twine between bones season wth salt and pepper. Place pork in a heavy bottom roasting  pan.Roast until a instant thermometer inserted in center reads 145 about 60 minutes.

Transfer pork to a cutting board, tent with foil, and let rest 30 minutes. Pour the drippings into a measuring cup and skim off fat. Add 1/4 cup chicken broth into pan scraping  up brown bits with a wooden spoon cook until reduced in half. Whisk in flour, then slowly wisk in remaining 2 cups broth, whisking until gravy is thicken about four minutest . Stir in mustard and seasonn with salt and pepper. Cut pork and serve with gravy.

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