Prep 5 mins
Cook 55 mins
Good stuff, Maynard!
- 1 tablespoon Dijon mustard
- 1 teaspoon ground thyme
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 (2 lb) pork roast
- 2 tablespoons oil
- 1 cup dry white wine
- 1⁄2-1 cup sour cream
- Combine mustard, thyme, salt, and pepper; rub into roast.
- Heat oil in skillet, and brown roast on all sides; add wine.
- Roast in preheated 350F oven for about 45 minutes, or until meat thermometer registers 145F.
- (It helps if you brown the roast in an oven-proof skillet so you only need one cooking vessel. Also, you don't lose any of the drippings.) When meat is done, remove from the pan.
- Add sour cream to drippings and blend until smooth.
- Bring to boiling; reduce heat and simmer while you slice the roast.
- Add slices of roast back to sauce and warm slightly until ready to serve.
- Garnish with sprigs of parsley, if desired.
I used boneless pork loin chops and increased the wine to 2 cups. Mouthwatering good!!
Wow! This was excellent, plate-licking good. I made the recipe as it is written with only one change; I thickened the gravy a bit at the end with a mixture of arrowroot and water. You could use flour or cornstarch to thicken instead. I used cheap grocery store white cooking wine and that was fine. Next time I'll also lower the salt to 1/2 tsp. I have set this recipe into my "company recipe" file.
Okay, I pulled a mad scientist because I had 2.5 lbs of leftover pork roast to use up after making Bergy's Easy Mexican Pozole #10893 and because I didn't have enough time to crock-it per Yooper's To Die For Crock Pot Roast #27208! I used Yooper's seasoning rub, and GinnyP, I followed your directions steps 2-8, sliced thinly and froze it with the sauce. It came out SO JUICY! Very yummy with buttered egg noodles and green beans. The wine was just what I wanted instead of the normal tomato-roast sauce. Thanks, GinnyP!