Drunken Pork Roast and Gravy
"I made this up on the fly; Buddha said it was so good I should post it, so here goes before I forget; amounts are estimates. The house smelled great all day; we served open faced sandwiches for lunch the next day and it was even better. :)"
photo by mommyluvs2cook
- Ready In:
- 3hrs 20mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
- 3 -4 lbs pork loin roast (bone in or not)
- 3 tablespoons italian seasoning
- 3 tablespoons olive oil
- 2 -3 tablespoons bacon grease
- 1⁄2 onion, chopped
- 2 garlic cloves, chopped
- 2 -3 cups white wine
- 1⁄4 cup flour
- 1⁄2 cup milk
directions
- Preheat oven to 325 degrees Fahrenheit.
- Rub Italian seasoning all over the pork roast (be generous) and set aside.
- In a Dutch oven casserole dish, heat olive oil and bacon grease on medium high.
- Add pork roast and sear on all sides (about 1 or 2 minutes per side).
- Add the onion and garlic on the last turn.
- Remove from heat; add wine; cover and bake for 2-1/2 to 3 hours or until internal temperature reaches 160 degrees Fahrenheit.
- Remove roast from pot and place on cutting board.
- Cover with foil (allowing meat to 'set') and begin making the gravy.
- Place the Dutch oven containing the baked juices (wine sauce) on top of the stove over medium heat.
- In a small bowl, mix the milk and flour until smooth.
- Add the flour mixture to the juices; season with salt and pepper to taste.
- Whisk or stir constantly until you get gravy consistency (about 10 minutes). If gravy becomes too thick, simply add more milk, a little at a time.
- Slice pork and serve with the gravy.
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Reviews
-
This turned out to be a delicious roast! Wow it sure uses a lot of wine, I only used the minimum 2 cups and the wine flavor really comes through in the gravy, and is pretty strong, but I loved it :) -
This made a great dinner for us. This was very easy to make and gave us another opportunity to have gravy and potatoes. Made for PRMR. -
I cut this way down in size, and reduced the cooking time as well. I used 3/4 lb pork tenderloin, and this turned out absolutely delicious! Other than reducing the amounts and cooking time, I made exactly as posted. I'll make this again. It's a recipe that you can cook and go off and do other things while it is in the oven. When my family comes home, I'll make this for them "full-sized". Made for Photo Tag! -
Great tasting roast! Pork is on our regular rotation of meats that we eat, & it's always nice to come across one as easy to prepare as this recipe is! And, although I usually shy away from using bacon grease, the small amount here did a wonderful job with the flavor! Thanks for sharing the recipe! [Tagged & made in Please Review My Recipe] -
sooo good! the meat was sooo tender after 2 hours. i will be using this a lot.
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RECIPE SUBMITTED BY
2Bleu
Duncan, South Carolina
Original Zaaarite. Food lovers.
Lynnda passed away in March 2020. Her recipes live on here for everyone to enjoy and Rick continues the tradition. We will forever live together through our food. Live well. Eat well.?
