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Pork Roast in Red Wine Recipe

Prep Time10 minutes
Cook Time2 hours
Total Time2 hours 10 minutes
Servings: 5 people

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.