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    You are in: Home / Recipes / Drunken Pork Roast and Gravy Recipe
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    Drunken Pork Roast and Gravy

    Drunken Pork Roast and Gravy. Photo by Lavender Lynn

    1/2 Photos of Drunken Pork Roast and Gravy

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 20 mins

    20 mins

    3 hrs

    2Bleu's Note:

    I made this up on the fly; Buddha said it was so good I should post it, so here goes before I forget; amounts are estimates. The house smelled great all day; we served open faced sandwiches for lunch the next day and it was even better. :)

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 325 degrees Fahrenheit.
    2. 2
      Rub Italian seasoning all over the pork roast (be generous) and set aside.
    3. 3
      In a Dutch oven casserole dish, heat olive oil and bacon grease on medium high.
    4. 4
      Add pork roast and sear on all sides (about 1 or 2 minutes per side).
    5. 5
      Add the onion and garlic on the last turn.
    6. 6
      Remove from heat; add wine; cover and bake for 2-1/2 to 3 hours or until internal temperature reaches 160 degrees Fahrenheit.
    7. 7
      Remove roast from pot and place on cutting board.
    8. 8
      Cover with foil (allowing meat to 'set') and begin making the gravy.
    9. 9
      Place the Dutch oven containing the baked juices (wine sauce) on top of the stove over medium heat.
    10. 10
      In a small bowl, mix the milk and flour until smooth.
    11. 11
      Add the flour mixture to the juices; season with salt and pepper to taste.
    12. 12
      Whisk or stir constantly until you get gravy consistency (about 10 minutes). If gravy becomes too thick, simply add more milk, a little at a time.
    13. 13
      Slice pork and serve with the gravy.

    Ratings & Reviews:

    • on November 11, 2011

      55

      This made a great dinner for us. This was very easy to make and gave us another opportunity to have gravy and potatoes. Made for PRMR.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 24, 2011

      55

      I cut this way down in size, and reduced the cooking time as well. I used 3/4 lb pork tenderloin, and this turned out absolutely delicious! Other than reducing the amounts and cooking time, I made exactly as posted. I'll make this again. It's a recipe that you can cook and go off and do other things while it is in the oven. When my family comes home, I'll make this for them "full-sized". Made for Photo Tag!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 17, 2011

      55

      Great tasting roast! Pork is on our regular rotation of meats that we eat, & it's always nice to come across one as easy to prepare as this recipe is! And, although I usually shy away from using bacon grease, the small amount here did a wonderful job with the flavor! Thanks for sharing the recipe! [Tagged & made in Please Review My Recipe]

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Drunken Pork Roast and Gravy

    Serving Size: 1 (176 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 337.0
     
    Calories from Fat 151
    44%
    Total Fat 16.8 g
    25%
    Saturated Fat 5.5 g
    27%
    Cholesterol 95.4 mg
    31%
    Sodium 76.3 mg
    3%
    Total Carbohydrate 4.0 g
    1%
    Dietary Fiber 0.1 g
    0%
    Sugars 0.5 g
    2%
    Protein 33.2 g
    66%

    The following items or measurements are not included:

    italian seasoning

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