Herb Stuffed Pork Roast with Mustard Gravy
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
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