How to make it

  • To make Dijon herb rub: In a food processor, whirl together parsley, mustard, oil, lemon juice, thyme, salt and pepper until it forms a paste. Stir in garlic.
  • Rub all over pork, excluding bones. place roast, bones up, on rack in roasting pan, wrap bone ends in foil; stuff center with foil ball. Pour stock into pan.
  • Roast in 325 F.oven until meat thermometer registers 160F, about 3 hours, adding up to 1/2 cup of water if necessary to maintain juices in pan.
  • transfer to platter and remove foil ball; tent with foil and let stand for 20 minutes.
  • To make wine gravy; skim fat from pan juice. Place pan on medium heat on stove. Pour in wine, stirring and scraping up brown bits from bottom of pan. Whisk flour into sodium-reduced chicken stock; whisk into pan and cook, whisking, until thickened, about 2 minutes.
  • *Spoon some rice stuffing or any flavor pilaf into center of crown.(optional)
  • Carve roast between bones and serve with wine gravy

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    " It was excellent "
    pleclare ate it and said...
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