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Drunken Pork Roast and Gravy

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“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. :)”
READY IN:
3hrs 20mins
SERVES:
12
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat oven to 325 degrees Fahrenheit.
  2. Rub Italian seasoning all over the pork roast (be generous) and set aside.
  3. In a Dutch oven casserole dish, heat olive oil and bacon grease on medium high.
  4. Add pork roast and sear on all sides (about 1 or 2 minutes per side).
  5. Add the onion and garlic on the last turn.
  6. Remove from heat; add wine; cover and bake for 2-1/2 to 3 hours or until internal temperature reaches 160 degrees Fahrenheit.
  7. Remove roast from pot and place on cutting board.
  8. Cover with foil (allowing meat to 'set') and begin making the gravy.
  9. Place the Dutch oven containing the baked juices (wine sauce) on top of the stove over medium heat.
  10. In a small bowl, mix the milk and flour until smooth.
  11. Add the flour mixture to the juices; season with salt and pepper to taste.
  12. 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.
  13. Slice pork and serve with the gravy.

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