Red Wine Pork

72 Ratings
  • 5 Rating Star 51
  • 4 Rating Star 14
  • 3 Rating Star 3
  • 1 Rating Star 2
  • 2 Rating Star 2
Read Reviews

I must give credit for this delicious recipe to my step-grandmother, Harriet Davis
prep:
20 mins
cook:
2 hrs
total:
2 hrs 20 mins
Servings:
8
Max Servings:
8
Nutrition Info
Advertisement

Ingredients

Directions

  • Preheat oven to 325 degrees F (165 degrees C).

  • Heat bacon drippings in a large skillet over medium-high heat. Brown roast on all sides. Remove roast to a casserole dish. Place butter, garlic, and carrots in the skillet. Reduce heat to medium. Stir in parsley, bay leaf, salt, pepper, tomato paste, and sugar. Pour in red wine, and stir to combine. Pour over pork roast.

  • Bake in preheated oven for 1 hour. Remove, and arrange mushrooms around the roast. Return to oven, and bake 1/2 hour.

Tip

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving:
449.14 calories; 38.46 g protein; 7.68 g carbohydrates; 1.16 g dietary-fiber; 4.65 g sugars; 25.4 g fat; 10.42 g saturated-fat; 129.1 mg cholesterol; 2821.54 IU vitamin-a-iu; 18.55 mg niacin-equivalents; 1.34 mg vitamin-b6; 3.62 mg vitamin-c; 13.65 mcg folate; 27.44 mg calcium; 1.58 mg iron; 54.9 mg magnesium; 930.36 mg potassium; 458.89 mg sodium; 1.42 mg thiamin; 228.58 calories-from-fat; 6 percent-of-calories-from-carbs; 51 percent-of-calories-from-fat; 34 percent-of-calories-from-protein; 21 percent-of-calories-from-sat-fat

Reviews (62)

Read All Reviews

Most helpful positive review

Anonymous
01/15/2008
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!!
Helpful
(88)

Most helpful critical review

Anonymous
01/16/2008
We did not care for this at all. I made it for a dinner party and NO ONE enjoyed it. It just had no flavor at all. The sauce helped a tad - a waste of money and time.
Helpful
(1)
72 Ratings
  • 5 Rating Star 51
  • 4 Rating Star 14
  • 3 Rating Star 3
  • 1 Rating Star 2
  • 2 Rating Star 2
Anonymous
01/15/2008
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!!
Helpful
(88)
Anonymous
02/09/2009
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!
Helpful
(84)
Anonymous
09/01/2007
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!
Helpful
(48)
Anonymous
02/14/2006
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!
Helpful
(30)
Anonymous
06/04/2007
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
Helpful
(18)
Anonymous
10/12/2006
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.
Helpful
(17)
Anonymous
10/19/2009
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.
Helpful
(16)
Anonymous
10/25/2007
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.
Helpful
(14)
Anonymous
12/08/2009
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!
Helpful
(10)
More Reviews