Red Wine Pork
photo by Charlotte J
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 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
directions
- 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.
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Reviews
-
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!
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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
Tweaks
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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!
RECIPE SUBMITTED BY
JenniferK2
Huntley, IL
I was born in Chicago, IL and have lived in the area all my life. I love to cook and plan meals and always have. As a child I would watch Julia Childs on TV every day (she came on right after Mr. Rogers) and I have been interested in cooking ever since. Now that I have a family I enjoy the quick and easy recipes just as much as the more intricate ones. I didn't mind putting in the extra time and effort when I only cooked recreationally. I still like to do that sometimes, but for the day-to-day chore of cooking (and sometimes it is a chore) I like the option of fast and simple.
I enjoy trying new recipes and sharing favorites of mine. I have found that sometimes the most unlikely sounding ones turn out to be the best! I try to always review the recipes I try because I know how much I enjoy getting that feedback myself. Even when it is not necessarily positive because sometimes suggestions help me tweak things and make them better!