White Wine Pork Roast

Total Time
Prep 5 mins
Cook 55 mins

Good stuff, Maynard!

Ingredients Nutrition


  1. Combine mustard, thyme, salt, and pepper; rub into roast.
  2. Heat oil in skillet, and brown roast on all sides; add wine.
  3. Roast in preheated 350F oven for about 45 minutes, or until meat thermometer registers 145F.
  4. (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.
  5. Add sour cream to drippings and blend until smooth.
  6. Bring to boiling; reduce heat and simmer while you slice the roast.
  7. Add slices of roast back to sauce and warm slightly until ready to serve.
  8. Garnish with sprigs of parsley, if desired.
Most Helpful

I used boneless pork loin chops and increased the wine to 2 cups. Mouthwatering good!!

jennismom80 January 20, 2003

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.

mosscom September 29, 2002

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!

sidMILB February 11, 2004