Prep 0 mins
Cook 1 hr
This recipe comes from my step-grandmother - the meat comes out very tender with a rich and flavorful gravy.
- 3 lbs pork roast
- 3 tablespoons bacon drippings
- 2 garlic cloves, minced
- 2 carrots, diced fine
- 1 tablespoon parsley, chopped
- 1 bay leaf
- 1 teaspoon salt
- 1 1⁄2 tablespoons tomato paste
- 1⁄8 teaspoon pepper
- 1 1⁄2 tablespoons sugar
- 1 1⁄2 cups red wine
- 1⁄4 cup butter
- 16 ounces fresh mushrooms, sliced
- Brown pork on all side in bacon fat. Place pork in narrow casserole dish.
- Using skillet pork was browned in, heat remaining ingredients except mushrooms.
- Pour over pork roast.
- Bake at 325° 1 1/2 hours, adding mushrooms to casserole dish the last half hour.
This is one of our favorites, now. I make it at least once a month, and when I tell my husband what's for dinner, he gets very happy when he hears that it's this. I generally brown the roast in butter, use honey instead of sugar and omit the mushrooms. I also alternate the vegetables depending on what we are in the mood for. My favorite is to put the roast in a pan and then heap fingerling potatoes and root vegetables on top until the roast is completely covered. It turns out just beautifully, and it always a hit. I have printed this recipe out for friends looking for new and interesting dinners to try. Thanks JenniferK2!
Loved the fact that you browned the roast in the bacon grease for extra flavor. I used a boneless pork loin to make this last night. Cabernet Sauvignon was the wine I used and I thought the flavor was very strong. I wonder if a person could half the wine and use half veggie broth. I did like this and will try again with the wine/broth change. Made for *1 2 3 Hit Wonders* game 2007
This was a big hit with the family. My dh especially loved it - he's a big fan of mushrooms. I really enjoyed it although I don't love mushrooms and red wine with pork was a different taste combination for me. It was very tender and tasty. Thanks for posting! Reviewed for spring 2007 PAC.