Recipe by 2Bleu
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. :)
Top Review by mommyluvs2cook
This turned out to be a delicious roast! Wow it sure uses a lot of wine, I only used the minimum 2 cups and the wine flavor really comes through in the gravy, and is pretty strong, but I loved it :)
- 1360.77-1814.36 g pork loin roast (bone in or not)
- 44.37 ml italian seasoning
- 44.37 ml olive oil
- 29.58-44.37 ml bacon grease
- 1 onion, chopped
- 2 garlic cloves, chopped
- 473.18-709.77 ml white wine
- 59.14 ml flour
- 118.29 ml milk
Directions See How It's Made
- Preheat oven to 325 degrees Fahrenheit.
- Rub Italian seasoning all over the pork roast (be generous) and set aside.
- In a Dutch oven casserole dish, heat olive oil and bacon grease on medium high.
- Add pork roast and sear on all sides (about 1 or 2 minutes per side).
- Add the onion and garlic on the last turn.
- Remove from heat; add wine; cover and bake for 2-1/2 to 3 hours or until internal temperature reaches 160 degrees Fahrenheit.
- Remove roast from pot and place on cutting board.
- Cover with foil (allowing meat to 'set') and begin making the gravy.
- Place the Dutch oven containing the baked juices (wine sauce) on top of the stove over medium heat.
- In a small bowl, mix the milk and flour until smooth.
- Add the flour mixture to the juices; season with salt and pepper to taste.
- 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.
- Slice pork and serve with the gravy.