Instructions: Place pork on rack in roasting pan. Sprinkle with thyme, cayenne, salt and pepper. Pour in stock. Wrap exposed bone ends in foil. Bake in 325F (160C)

oven, basting occasionally, for 2 1/2 to 3 hours or until meat thermometer registers 160F (70C). Transfer to platter. Remove foil from bones. Tent roast with foil; let stand for 10 minutes.

Pilaf: During last 30 minutes of cooking roast, heat oil in sauce pan over medium heat; cook onion and garlic for 5 minutes or until softened. Add rice, cumin, coriander, salt, cayenne, turmeric and pepper; stir for one minute. Stir in carrots, red pepper, beans and stock; cover and bring to a boil. Reduce heat; simmer 25-30 minutes or until liquid is absorbed. Let stand for 5 minutes. Stir in pumpkin seeds.

Sauce: Skim fat from pan; place over medium-heat. Pour in wine and stock; bring to boil, stirring to scrape up any brown bits. Sprinkle with flour, salt and pepper; cook whisking, for two minutes or until thickened. Strain into gravy boat.

To serve spoon some of pilaf into center of roast. Slice between bones and top each serving with tablespoonful (15ml) of sauce. Serve with Pilaf.

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