White Wine Marinated Pork Roast
- Ready In:
- 2hrs 5mins
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 29.58 ml fresh parsley, chopped
- 2 clove garlic, minced
- 9.85 ml sea salt
- 1.23 ml fresh ground black pepper
- 236.59 ml dry white wine or 236.59 ml chicken broth
- 1814.36 g boneless center cut pork loin roast
directions
- Combine the first five ingredients in a small bowl; mix well.
- Place the roast in a large resealable bag.
- Pour the wine marinade over the roast; seal bag.
- Turn the bag to coat the roast.
- Marinate in the refrigerator overnight or for at least 2 hours, turning the bag occasionally.
- Preheat oven to 325 degrees F.
- Remove the roast from the bag and discard the marinade.
- Place the roast, fat side up, on a rack in a shallow roasting pan.
- Insert a meat thermometer.
- Bake 1-1/2 to 2 hours or until thermometer reads 155 degrees F.
- For gravy: Strain the meat drippings.
- Add white wine to the meat drippings to equal 1-1/4 cup.
- In a small saucepan, combine 2 T water and 4 T cornstarch, blending until smooth.
- Add the wine and drippings.
- Bring to a boil, stirring constantly.
- Boil and stir until it starts to thicken.
- It will continue to thicken after you remove it from the heat, so don't keep it on the heat too long!
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Reviews
RECIPE SUBMITTED BY
GinnyP
Seattle, Washington