This was very easy to make. The sauce had a nice rich taste to it. I used the chicken broth to make mine. The blush wine worked nicely as it did not over power the other ingredients. So glad I opened a new bottle and did not use the burgundy that was opened. Thank you for sharing.
This recipe originated with Jeff Smith, The Frugal Gourmet, many years ago & appears in his FG Cooks With Wine cookbook. Only difference is the use of white wine instead of the blush used here. Have been making this for years & have had many comments that this is the tenderest pork ever tasted. I use a small pork roast, not pork tenderloin & it almost falls to pieces. I think it rather than slice it & put the chunks directly I'm the wine sauce. Often serve with long grain & wild rice. Yummm!
This is a very good recipe, and it earned compliments from two skeptical teenage sons. Next time, I may follow the suggestions to rub the roast prior to browning. I served this with noodles, but I agree that the sauce would go well with garlic-herb mashed potatoes.
This one of the most reqeusted recipes in my house! Everyone loves it an if I say I want to make it, everyone ask's " what do you need". Thank you for your recipe!
Yummy! I have a confession though I didn't use a pork loin I used turkey. Turkey meatballs which is seasoned with salt, black pepper, and garlic powder. I also mixed in a egg to help the meatballs to stick together. I made the sauce and then cooked the meatballs in the sauce for 30 minutes. Yummy. Couldn't be simpler.
Absolutely wonderful! Very easy to make, and there wasn't a bit left. My entire family loved it! thanks =)
VERY GOOD!! I made this for a family dinner to celebrate my mother's 86th birthday. Got nothing but compliments!!I did sprinkle the loin with salt, pepper, and garlic powder before browning. I cooked a 4lb loin in a covered dutch oven for 2.5 hours at 325 degrees and then at 250 degrees for an additional 2 hours. This was very tender and moist. Very easy. Will definitely make this again.
Incredible taste! I seasoned the roast before browning with "Grill Master's Pork rub". It turned out great, next time I don't think I'll saute the onions as much, as I like them a little more visible in the final product.
Must add praise from my family. Very moist 4.5# roast baked at 350 for 90 minutes uncovered (instructions on roast pkg.) Rubbed roast w/salt, pepper and garlic powder before browning. Gravy was great. Thank Jsnider. Thellie