Red Wine Pork54 Reviews
- Prep: 20 min
- Cook: 2 hr
- Ready In: 2 hr 20 min
“I must give credit for this delicious recipe to my step-grandmother, Harriet Davis” - by JENNIFERK2
Original recipe yields 8 servings
- Preheat oven to 325 degrees F (165 degrees C).
- Heat bacon drippings in a large skillet over medium-high heat. Brown roast on all sides. Remove roast to a casserole dish. Place butter, garlic, and carrots in the skillet. Reduce heat to medium. Stir in parsley, bay leaf, salt, pepper, tomato paste, and sugar. Pour in red wine, and stir to combine. Pour over pork roast.
- Bake in preheated oven for 1 hour. Remove, and arrange mushrooms around the roast. Return to oven, and bake 1/2 hour.
Amount Per Serving (8 total)
- 449 cal
- 25.4 g
- 7.7 g
Based on a 2,000 calorie diet
Reviews (54)Rate This Recipe
"This recipe has to find more cooks! I had a plain sirloin pork roast that i was cooking and wanted to do something different. since there was no bone, I wanted there to be some juice for it to be mo..." See moreist. Oh my goodness, is this the best! I had no time to do the bacon part so skipped that, I had no tomatoe paste so used extra tomatoe sauce and used dried parsley instead of fresh, otherwise followed directions exactly. my picky 9 yr old loved it as did myself and my husband. This is a fabulous way to prepare pork and I recommend it for anyone who reads these, do not be shy that only 10 people have rated this!! "
"This is an amazing meal! I used a slow cooker instead of the oven, added 3/4 t rosemary, an onion and a little more wine than what the recipe showed. Unbelievably tender and tasty!!! I cut the roast w..." See moreith a wooden spoon! I wished I had added more carrots because they were just as amazing!"
"I used this recipe as a guide to make red wine boneless pork chops. I skipped the bacon drippings, butter, bay leaf and carrots. I cooked the mushrooms in half a cup of red wine until they were soft..." See more and then put them in a bowl along with another cup of red wine, the garlic, parsley, 1/4 tsp salt, pepper, tomato paste, and sugar. I then browned the chops in a little bit of olive oil and poured the mixture over them. Cooked it all on medium low heat for about 20-30 minutes. The chops were extremely tender and flavorful. I was really impressed how the red wine tenderized the meat. I’ll have to try it with a roast some time. Thanks!"
Rosemary-Scented Pork Loin Stuffed With Roasted Garlic, Dried Apricots and Cranberries and Port Wine Pan Sauce
Wine and Garlic Pork (Portuguese Vina Dosh)
Just swipe to see more like this.