Pork Roast in red wine is one of those dishes that I could easily eat every week and never get tired of it. To me, it’s the epitome of no-frills comfort food. Just slices of juicy pork loin, chunks of tender root vegetables, all drenched with an extremely flavorful red wine sauce. That’s it, a true testament to beauty through simplicity.
And trust me I should know, as I’ve eaten more than my fair share of this dish over the course of my life. In fact, I would say that about ¼ of my calorie intake growing up came from this dish alone. Ok…. maybe that that much, but still, I ate A LOT of this growing up. And I still want more!
Tips, tricks, & suggestions
- You can easily swap out the boneless pork loin with one that has the bone in.
- It needs any type of dry red wine such as Cabernet Sauvignon, Pinot noir, and Merlot. Just make sure to use a decent quality wine, if you choose a cheap quality wine then you are going to notice it in the final dish.
- You can get creative on the type of vegetables you use, any root vegetable will work great.
Pork Roast in Red Wine Recipe
Prep time: 5 to 10 minutes
Cook time: 1 and a half to 2 hours
Servings: 4 to 6
Ingredients
2 to 3 LB boneless pork roast
1 Large brown or yellow onion (peeled and quartered)
3 to 4 Large russet potatoes (peeled, and cut into 2 to 3 inch sized chunks)
6 Large carrots (peeled, and cut into 2 to 3 inch long pieces)
5 to 6 Crimini mushrooms (cleaned & quartered)
5 oz, or about one good handful of fresh green beans (with there ends cut off)
3 to 4 Cups of dry red wine (i.e. cabernet, merlot)
1 Pack of Liptons dried onion soup
Olive oil
Salt & pepper
Instructions
- Preheat oven to 375 Fahrenheit
- Brown the roast: Wash & dry off your pork roast, then put some salt and pepper on each of its sides. Next, get out a large walled pan and put about a tablespoon of oil into it. Place the pan over your stovetop on high heat and brown up the pork roast on all sides.
- Prep & add the roasting liquid: While the pork roast is browning up, get out a small bowl and mix together the dry soup mix with a cup of the red wine.
This is done so that the soup mix is mixed into the wine, don’t worry we will be adding the rest of the wine later. Then once the roast is browned on all sides, toss this liquid into the pan, put a lid on it, and place it in the oven for about 15 to 20 minutes
- Add the veggies: After the roast has cooked for 15 to 20 minutes toss in the veggies except for the green beans, and mushrooms. Then pour the remaining 3 cups of red wine, along with a cup of water, as that initial wine and onion soup mixture will have reduced down quite a bit. Then take either a spoon or a turkey baster, and baste the pork roast and veggies with the red wine sauce.
- Continue roasting: Cover the pan again and place it back into the oven for a half-hour. After a half-hour, stir the veggies around and baste everything a second time. Keep basting every half hour until the internal temperature of the pork roast reads 160 degrees Fahrenheit (should be about 1 ½ hours). Once it has reached that temperature, take the pork roast out and let it rest for about 10 minutes.
- Finish the roast: Now that the pork roast is resting, finish the meal by adding both the green beans and the mushrooms to the pan. Put the lid back on top of this pan and place it in the oven for about 10 minutes. At the end slice up the pork roast. Serve it on a plate along with the vegetables, and covered with some of the roasting liquid.
- Enjoy
Pork Roast in Red Wine Recipe
Ingredients
- 2 to 3 LB boneless pork roast
- 1 Large brown or yellow onion peeled and quartered
- 3 to 4 Large russet potatoes peeled, and cut into 2 to 3 inch sized chunks
- 6 Large carrots peeled, and cut into 2 to 3 inch long pieces
- 5 to 6 Crimini mushrooms cleaned & quartered
- 5 oz or about one good handful of fresh green beans (with there ends cut off)
- 3 to 4 Cups of dry red wine i.e. cabernet, merlot
- 1 Pack of Liptons dried onion soup
- Olive oil
- Salt & pepper
Instructions
- Preheat oven to 375 Fahrenheit
- Brown the roast: Wash & dry off your pork roast, then put some salt and pepper on each of its sides. Next, get out a large walled pan and put about a tablespoon of oil into it. Place the pan over your stovetop on a high heat and brown up the pork roast on all sides.
- Prep & add the roasting liquid: While the pork roast is browning up, get out a small bowl and mix together the dry soup mix with a cup of the red wine. This is done so that the soup mix is mixed into the wine, don’t worry we will be adding the rest of the wine later. Then once the roast is browned on all sides, toss this liquid into the pan, put a lid on it and place it in the oven for about 15 to 20 minutes
- Add the veggies: After the roast has cooked for 15 to 20 minutes toss in the veggies except for the green beans, and mushrooms. Then pour the remaining 3 cups of red wine, along with a cup of water, as that initial wine and onion soup mixture will have reduced down quite a bit. Then take either a spoon or a turkey baster, and baste the pork roast and veggies with the red wine sauce.
- Continue roasting: Cover the pan again and place it back into the oven for a half-hour. After a half-hour, stir the veggies around and baste everything again. Keep basting every half hour until the internal temperature of the pork roast reads 160 degrees Fahrenheit (should be about 1 ½ hours). Once it has reached that temperature, take the pork roast out and let it rest on a cutting board for about 10 minutes.
- Finish the roast: Now that the pork roast is resting, finish the meal by adding both the green beans and the mushrooms to the pan. Put the lid back on top of this pan and place it in the oven for about 10 minutes, or until the green beans and mushrooms are cooked. At the end slice up the pork roast, serve it on a plate along with the vegetables, and covered with some of the roasting liquid.
Inspiration from other blogs
From Genius Kitchen
From Food & Wine
