WHITE WINE PORK ROAST
Make and share this White Wine Pork Roast recipe from Food.com.
Provided by GinnyP
Categories Pork
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- 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.
WHITE WINE MARINATED PORK ROAST
Make and share this White Wine Marinated Pork Roast recipe from Food.com.
Provided by GinnyP
Categories Weeknight
Time 2h5m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- 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!
Nutrition Facts : Calories 504.6, Fat 31.8, SaturatedFat 11, Cholesterol 136.1, Sodium 678.8, Carbohydrate 1.1, Fiber 0.1, Sugar 0.3, Protein 45.2
SLOW COOKER PORK ROAST
You'll hardly believe this dish came out of a slow cooker. Searing the meat and coating it with a fresh herb paste gives this roast a good head start. A little rest and some fresh parsley and egg noodles ensures a great finish. Serve with roasted or mashed potatoes if that's what your crowd likes.
Provided by Food Network Kitchen
Categories main-dish
Time 9h40m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Coarsely chop together the rosemary, sage and thyme, and transfer them to a small bowl. Add 2 tablespoons of the oil, and stir to combine.
- Score the fat cap of the pork shoulder in a crosshatch pattern, then rub it all over with 2 1/2 tablespoons salt and 2 teaspoons pepper.
- Heat a large skillet over medium-high heat. Add the remaining 3 tablespoons oil, and heat until shimmering. Add the pork, fat-side down, and brown it well, 3 to 4 minutes, then brown it all over, 3 to 4 minutes per side. Transfer the pork to a large plate.
- Add the wine, garlic and allspice to the pan, bring to a simmer and reduce by about half. Set aside.
- Put the carrots, celery, onions and bay leaves in the insert of a 7-quart slow cooker. Rub the herbed oil all over the pork, being sure to push some into all the natural divisions between muscles; place it on top of the vegetables, and pour in any collected juices. Add the reduced wine mixture and the chicken broth, cover and cook on low for 8 hours.
- Transfer the pork to a cutting board, and tent with foil. Transfer the vegetables to a serving platter with a slotted spoon. Discard the bay leaves, and tent the vegetables with foil. Pour the juices into a liquid measuring cup, and let them settle for about 10 minutes. The fat should rise to the surface; spoon off as much as you can, and discard. Pour the juices into a small saucepan, and bring to a boil.
- While the juices boil, make a cornstarch slurry: For every cup of juices, mix 1 teaspoon cornstarch into 1 tablespoon cold water until dissolved. Reduce the heat so the juices are simmering, whisk in the slurry and cook, whisking frequently, until the sauce has slightly thickened, about 5 minutes. Stir in 2 tablespoons of the parsley. Season with salt if necessary.
- Slice the pork against the grain into 1/4-inch-thick slices, and arrange on a large platter with the vegetables. Ladle some of the sauce on top. Season the meat with a pinch of salt, and garnish with the remaining 2 tablespoons parsley. Serve with egg noodles, and pass the remaining sauce.
POT-ROASTED PORK IN WHITE WINE WITH GARLIC, FENNEL, AND ROSEMARY
This pork recipe takes me about 5 minutes to prepare and get in the oven, so it's nice and quick, as well as being unbelievably light, fresh and tasty. Also, pot-roasting the pork as opposed to straight roasting gives you a lovely natural sauce made with the meat juices and the wine.
Provided by Jamie Oliver
Categories main-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- With 2 or 3 bits of string, tie up your pork loin, do this any way you like. It doesn't have to be fussy, you just want to keep the meat in a snug shape while it's cooking. Season generously with salt and pepper, then roll the meat in the fennel seeds until covered.
- In a casserole pan or roasting tray, fry the meat for a couple of minutes in half the butter and a little olive oil, until nice and golden.
- Throw in the garlic, herbs, fennel, and wine, then cover the tray loosely with some wet greaseproof paper and cook until an inserted meat thermometer reaches 150 degrees F. As the pork loin is off the bone it cooks very quickly. Remove from the oven and allow the meat to rest on a plate. Then, without using any more heat, finish off your sauce in the pan, scraping any goodness off the bottom and adding the rest of the butter. Remove any large bits.
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