Herb-Stuffed Pork Roast | Everyday Food with Sarah Carey

Описание: Sometimes I make a recipe for company that's so easy I have to stop and ask myself, "Is this cheating?" Take this dish for example: It looks over-the-top impressive but it's simple enough that I could make it for family dinner on a weeknight, too. Feels a little like cheating right? But it's not! It's delicious, people will love it, and you'll get to enjoy the party just as much as they do. That's not cheating, that's just smart!

Sarah's Tip of the Day:
To start, get one pork rib roast with six ribs. You'll stuff it with a mixture of parsley, olive oil, fennel seed, garlic and -- secret ingredient alert! -- golden raisins. (Want to make a gravy? Just be sure you have some white wine, flour, chicken broth, and grainy mustard on hand.) Watch the video to see exactly how to cut your pork roast so you can fill it with herbs, and how to roll it and tie it so it holds it's shape as it cooks. Then just sit back, relax, and wait for the "ooohs" and "aaahs" to begin!

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Recipe 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

Get the Full Recipe:
http://www.marthastewart.com/956223/h...

Nutritional Info:
serv (serves 6): 387 cal; 18 g fat (5 g sat fat); 40 g protein; 12 g carb; 2 g fiber

More Pork Recipes: http://full.sc/P0zG6t

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.

Herb-Stuffed Pork Roast | Everyday Food with Sarah Carey
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