White Wine Pork Roast
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Good stuff, Maynard!
- Ready In:
- 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.
MY PRIVATE NOTES
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I added mushrooms and onions to the pan drippings prior to adding sour cream. It made for a yummy sauce for over noodles. Thank you for this recipe. Pork roast was moist and tender. Even with my over-cooked pork stylings ( I just can't do rare pork). Left overs were gobbled up by my teenaged son that night.Reply
This was a really nice different roast. The sauce was tangier than I would like, and that was even BEFORE I added the sour cream. I served the roast sliced over parslied spatzle and with the sauce drizzled over. I think next time I make it I will try half chicken broth for part of the wine to see if it cuts back on the tanginess a hair. But I will make it again for sure. I also served this with oven roasted baby carrots which worked out well visually and for the palate.Reply
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