Best Drunken Pork Roast Recipes

DRUNKEN PORK ROAST

Drunken Pork Roast image

This is one of the most tender and flavorful pork roast you will ever have eaten. The nice part is, it is all cooked in one casserole so you have a complete meal without a lot of extra pans to wash

Provided by Denise in NH

Categories One Dish Meal

Time 2h50m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

2 -3 lbs pork loin
1 cup white wine (or 1/2 cup wine and 1/2 cup apple juice)
2 tablespoons minced garlic cloves (I use the minced in the jar to save time)
1 teaspoon basil
1 teaspoon thyme
1 teaspoon marjoram
1 teaspoon oregano
2 bay leaves
10 small red potatoes, quartered
1 lb baby carrots
1 large green pepper, halved, seeded and cut into 1/2 inch strips
6 stalks celery, sliced thin
1 medium turnip, cut in small chunks
3 onions, sliced

Steps:

Marinate pork loin in wine, garlic and herbs overnight.
Place pork in a a large covered roasting pan (I used a three quart casserole, but if you want to add a few extra veggies, you may want to go bigger.
Arrange vegetables around the roast.
Pour the marinade over roast and vegetables.
Cover and bake at 350°F for 1 1/2- 2 hours.
Remove cover and continue baking for another 1/2 hour.

DRUNKEN PORK ROAST AND GRAVY

Drunken Pork Roast and Gravy image

I made this up on the fly; Buddha said it was so good I should post it, so here goes before I forget; amounts are estimates. The house smelled great all day; we served open faced sandwiches for lunch the next day and it was even better. :)

Provided by 2Bleu

Categories Pork

Time 3h20m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

3 -4 lbs pork loin roast (bone in or not)
3 tablespoons italian seasoning
3 tablespoons olive oil
2 -3 tablespoons bacon grease
1/2 onion, chopped
2 garlic cloves, chopped
2 -3 cups white wine
1/4 cup flour
1/2 cup milk

Steps:

Preheat oven to 325 degrees Fahrenheit.
Rub Italian seasoning all over the pork roast (be generous) and set aside.
In a Dutch oven casserole dish, heat olive oil and bacon grease on medium high.
Add pork roast and sear on all sides (about 1 or 2 minutes per side).
Add the onion and garlic on the last turn.
Remove from heat; add wine; cover and bake for 2-1/2 to 3 hours or until internal temperature reaches 160 degrees Fahrenheit.
Remove roast from pot and place on cutting board.
Cover with foil (allowing meat to 'set') and begin making the gravy.
Place the Dutch oven containing the baked juices (wine sauce) on top of the stove over medium heat.
In a small bowl, mix the milk and flour until smooth.
Add the flour mixture to the juices; season with salt and pepper to taste.
Whisk or stir constantly until you get gravy consistency (about 10 minutes). If gravy becomes too thick, simply add more milk, a little at a time.
Slice pork and serve with the gravy.

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