White Wine Pork Roast

"Good stuff, Maynard!"
 
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Ready In:
1hr
Ingredients:
8
Serves:
6-8
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ingredients

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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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Reviews

  1. I used boneless pork loin chops and increased the wine to 2 cups. Mouthwatering good!!
     
  2. Wow! This was excellent, plate-licking good. I made the recipe as it is written with only one change; I thickened the gravy a bit at the end with a mixture of arrowroot and water. You could use flour or cornstarch to thicken instead. I used cheap grocery store white cooking wine and that was fine. Next time I'll also lower the salt to 1/2 tsp. I have set this recipe into my "company recipe" file.
     
  3. Okay, I pulled a mad scientist because I had 2.5 lbs of leftover pork roast to use up after making Bergy's Easy Mexican Pozole #10893 and because I didn't have enough time to crock-it per Yooper's To Die For Crock Pot Roast #27208! I used Yooper's seasoning rub, and GinnyP, I followed your directions steps 2-8, sliced thinly and froze it with the sauce. It came out SO JUICY! Very yummy with buttered egg noodles and green beans. The wine was just what I wanted instead of the normal tomato-roast sauce. Thanks, GinnyP!
     
  4. 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.
     
  5. 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.
     
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Tweaks

  1. Wow! This was excellent, plate-licking good. I made the recipe as it is written with only one change; I thickened the gravy a bit at the end with a mixture of arrowroot and water. You could use flour or cornstarch to thicken instead. I used cheap grocery store white cooking wine and that was fine. Next time I'll also lower the salt to 1/2 tsp. I have set this recipe into my "company recipe" file.
     

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