1/3 Photos of Pot-Roasted Pork With Red Wine, Sage and Rosemary
1 hr 20 mins
1 hr 10 mins
This recipe is from Australian Delicious and I had the pleasure of participating in a cooking a class in which this was part of a 4 course meal. We all participated in the class so times are estimated as there were 12 of us in the class. Served with polenta.
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Units: US | Metric
- 15 g porcini mushrooms (dried, from gourmet shops and delis)
- 100 g butter, divided (unsalted)
- 1 kg pork loin (rolled, boneless and skinless and as much fat left on as possible)
- 3 garlic cloves
- 236.59 ml sage leaf
- 59.14 ml rosemary
- 400 g tomatoes (whole canned)
- 750 ml shiraz wine, divided
- salt and pepper
- 14.79 ml parsley (flat leaf chopped)
- 1Soak the dried porcini in 1 cup (250ml) boiling water for 10 minutes to soften (reserve liquid when draining).
- 2Meanwhile melt half the butter in a flameproof casserole over medium-low heat.
- 3Season pork well with salt and pepper; then place fat side down in the pan; gently sear for 6 to 8 minutes until well coloured and the fat has rendered.
- 4Turn and sear other side for 4 to 5 minutes. (Our pork loin which was close to 2 kilo took a total of about 20 minutes to get a nice golden colour.).
- 5Remove pork from the pan, drain off any excess fat, and melt the remaining butter (we added some more olive oil); add the garlic, sage and rosemary and cook, stirring, for 3 minutes or until golden.
- 6Squeeze porcini to remove excess liquid and set soaking liquid aside.
- 7Return pork to the pan (at this point we put into a large baking dish); add mushrooms, tomatoes and 1 cup (250ml) wine and season well with salt and pepper.
- 8Cover the surface with a baking paper, tucking in the edges as this ensures that the dish will not dry out.
- 9Reduce heat to low and simmer for 30 minutes (we put into the oven at about 160 degrees Celsius. Please note our pork was larger than called for in the recipe).
- 10Turn the pork, baste with the sauce, add the remaining wine and reserved mushroom stock.
- 11Recover with baking paper and cook for a further 40 to 50 minutes until the sauce is rich and the pork is tender (ours was in the oven longer).
- 12If the sauce starts to dry out, add splashes of water or wine to maintain the moisture level.
- 13The sauce will intensify in colour but shouldn't burn.
- 15For the polenta, place 3 cups (750ml) water ina saucepan; bring to a boil; gradually add the polenta, whisking constantly; reduce the heat to low and cook, whisking for 8 to 10 minutes.
- 16Remove from the heat, fold in butter and Parmesan cheese, season and keep warm.
- 17Remove the pork from the sauce, thickly slice.
- 18Serve with the polenta, drizzle with sauce, and garnish with parsley.
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Nutritional Facts for Pot-Roasted Pork With Red Wine, Sage and Rosemary
Serving Size: 1 (441 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 799.2
- Calories from Fat 522
- Total Fat 58.0 g
- Saturated Fat 29.3 g
- Cholesterol 193.4 mg
- Sodium 807.6 mg
- Total Carbohydrate 20.4 g
- Dietary Fiber 2.5 g
- Sugars 2.2 g
- Protein 48.7 g
The following items or measurements are not included: