White Wine Pork Roast

Good stuff, Maynard!

Ready In:
1hr
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@GinnyP
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@GinnyP
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"Good stuff, Maynard!"
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  1. mollypie
    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
  2. Michelle S.
    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
  3. tlhuff2416
    I thought this was excellent. The sauce was so tasty. I used light sour cream and I could not tell the difference.(usually I can tell the differencs. Excellent.
    Reply
  4. Denise in NH
    I rate this a five, dh rates it a four. I had a little over a two pound roast. Added extra wine..about 1 1/2 cups. The rub in really made the roast. I added sage and garlic powder. Will keep this on my to make again. Very moist and tasty.
    Reply
  5. rjhoward1211
    Oh my! What a wonderful, out of this world taste! I did add a little cornstarch because the sauce was too thin for us without it. Will be doing again!
    Reply
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