This recipe has to find more cooks! I had a plain sirloin pork roast that i was cooking and wanted to do something different. since there was no bone I wanted there to be some juice for it to be moist. Oh my goodness is this the best! I had no time to do the bacon part so skipped that I had no tomatoe paste so used extra tomatoe sauce and used dried parsley instead of fresh otherwise followed directions exactly. my picky 9 yr old loved it as did myself and my husband. This is a fabulous way to prepare pork and I recommend it for anyone who reads these do not be shy that only 10 people have rated this!!
This recipe has to find more cooks! I had a plain sirloin pork roast that i was cooking and wanted to do something different. since there was no bone I wanted there to be some juice for it to be moist. Oh my goodness is this the best! I had no time to do the bacon part so skipped that I had no tomatoe paste so used extra tomatoe sauce and used dried parsley instead of fresh otherwise followed directions exactly. my picky 9 yr old loved it as did myself and my husband. This is a fabulous way to prepare pork and I recommend it for anyone who reads these do not be shy that only 10 people have rated this!!
This is an amazing meal! I used a slow cooker instead of the oven added 3/4 t rosemary an onion and a little more wine than what the recipe showed. Unbelievably tender and tasty!!! I cut the roast with a wooden spoon! I wished I had added more carrots because they were just as amazing!
I used this recipe as a guide to make red wine boneless pork chops. I skipped the bacon drippings butter bay leaf and carrots. I cooked the mushrooms in half a cup of red wine until they were soft and then put them in a bowl along with another cup of red wine the garlic parsley 1/4 tsp salt pepper tomato paste and sugar. I then browned the chops in a little bit of olive oil and poured the mixture over them. Cooked it all on medium low heat for about 20-30 minutes. The chops were extremely tender and flavorful. I was really impressed how the red wine tenderized the meat. I ll have to try it with a roast some time. Thanks!
This pork roast was fantastic. I followed the recipe and the roast was very tender and flavorful. The gravy was very rich and tasty and the bacon grease adds so much flavor. Everyone raved about it and I will definitely make it again!
I made this recipe adding a bit more of wine and it was absolutely delicious even for a non experienced cooker as I am this was almost perfect! I would leave the pork marinating for some time or maybe cook slower to make the pork absorb the sauce better
This was very good - cooked perfectly - the wine/mushroom sauce was yummy - I used a hearty burgundy wine and it was really good over rice.
As others have said don't let the number of raters scare you off this is AMAZING!!!!! My husband usually doesn't like roasts (odd I know) but he raved over this and can't wait until I make it again. I made one small change because we didn't have tomato paste on hand. I used ketchup instead and omitted the sugar. (figured it was in the ketchup) YUM excellent recipe thanks for sharing.
I have made this recipe twice now to fantastic results. I used a Beaujolais that paired wonderfully with the pork. I also used a bone in roast that created a "sweeter" taste to the meat. The pan sauce created a wonderful rich gravy that everyone loved. I increase the amount of mushrooms as they cook down quite a bit and the vegetables were just a popular as the roast.
I made this for dinner last night and my boyfriend is still talking about how great it was this morning! I used a slow cooker with a 2.5lb roast cooking it for 6 hours (adding mushrooms at the beginning rather than waiting until the end of cooking). The meat was very tender juicy and flavorful. I cut up a couple pieces of the bacon after frying and added them to the sauce. The only red wine I had was a shiraz which worked just fine. I also used cornstarch to thicken the sauce at the end and we served it over spaetzle noodles along with a freshly baked Light Oat Bread (found on this site). We will definitely be making this again and again!
Sorry but I don't know what all the fuss is about. I followed the directions totally but my roast was still pink after the time stated. Perhaps my pan was too big but the juices were barely enough to cover the bottom after about one hour so I needed to add more liquid to keep from burning. The best part about this was the carrots. I will not be making this again.
