Best Drunken Pork Roast And Gravy Recipes

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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

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.

PORK ROAST WITH GRAVY



Pork Roast with Gravy image

"I've been making this juicy pork roast and gravy for 40 years," says Jean Lowrey of Dubach, Louisiana. "Lower in fat and calories, it's one of my first choices to serve guests."

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 10

1 boneless pork sirloin roast (2-1/2 pounds)
1-1/2 teaspoons canola oil
3/4 cup white wine or chicken broth
2 tablespoons brown sugar
2 tablespoons reduced-sodium soy sauce
1 teaspoon minced fresh gingerroot
1 garlic clove, minced
1/2 teaspoon chicken bouillon granules
4-1/2 teaspoons cornstarch
4-1/2 teaspoons cold water

Steps:

  • In a Dutch oven, brown roast in oil on all sides. In a small bowl, combine wine, brown sugar, soy sauce, ginger, garlic and bouillon; pour over roast., Bring to a boil. Reduce heat to low; cover and cook for 45-60 minutes or until pork is tender, basting occasionally with pan juices., Remove roast to a serving platter; keep warm. Pour drippings and loosened browned bits into a 2-cup measuring cup; skim fat. Add enough water to measure 1-1/2 cups. Return to pan., Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve with roast.

Nutrition Facts : Calories 241 calories, Fat 9g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 262mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges

ROBYN'S DRUNKEN PORK TENDERLOIN RECIPE - (4/5)



Robyn's Drunken Pork Tenderloin Recipe - (4/5) image

Provided by á-39535

Number Of Ingredients 6

2 pounds pork tenderloin, I use one packaged pork tenderloin which has two pieces in it
1 tablespoon garlic powder
Salt and freshly ground black pepper, to taste
1 large white onion, thinly sliced
1 bottle red wine of choice (I've used merlot, burgundy, and zinfandel and like them all in this recipe. The zinfandel is my favorite though)
1 package brown gravy mix

Steps:

  • Preheat oven to 350°. Remove the pork tenderloin from the package and trim off any silver skin - this is a shiny fat type piece that may (or may not) be on part of the tenderloin. Honestly though if you don't take it off now it is not a big deal, you can cut it off the cooked pork as you are eating it if you need to. Sprinkle the garlic powder, salt and pepper (to lightly cover) over all sides of each piece of pork. Heat a large skillet over medium-high heat and add the pork tenderloins. Let the pork sit without moving for about 3 minutes. Before that it will seem like they are "stuck" to the pan, but after 3 minutes or so the pork tenderloin pieces should release. Rotate the pork tenderloins so that you get each of the outside surfaces browned nicely. Remove the browned pork tenderloin from pan and place in a rectangular baking dish. Now add the onions to the same pan you used to brown the pork tenderloin and saute them for about 5 minutes. Then carefully add about 1/4 bottle of the wine to deglaze the pan. It will steam up a lot and you need to take a wooden spoon and scrape the bottom of the pan right away to loosen up all of those nice browned bits - they are full of pork flavor! Once you have the bits scraped up, add the rest of the bottle of wine and bring to a boil. Let simmer for 3 minutes. Pour the onion and wine mixture over the browned pork tenderloin in the baking dish. Place in the oven and bake for approximately 35-40 minutes. Use your meat thermometer to make sure the pork is at 145° in the thickest part. Remove from the oven and place the pork tenderloins on cutting board to rest. Pour the liquid from the baking dish into your skillet on high heat and whisk in one package of brown gravy mix. Cook on medium for about 3 minutes to thicken and reduce. Slice your roasted pork tenderloin, after it has rested for about 10 minutes, into about 1/4" thick slices and serve with the onions and top with the red wine gravy.

HERBED PORK ROAST WITH GRAVY



Herbed Pork Roast with Gravy image

The classic mix of herbs topping this roast add a flavor to the pork that my husband just loves. It's his favorite dish! -Jean Harris, Central Point, Oregon

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 8 servings.

Number Of Ingredients 5

1/4 cup packed brown sugar
1 tablespoon dried thyme
1 teaspoon each garlic salt, pepper, rubbed sage and dried rosemary, crushed
1 boneless pork loin roast (3 to 4 pounds)
1/4 cup all-purpose flour

Steps:

  • Combine brown sugar and seasonings; rub over roast. Place roast, fat side up, on a rack in a roasting pan. Bake, uncovered, at 325° for 2 hours or until a thermometer reads 160°. , Remove roast from pan. Pour pan drippings into a large measuring cup; add water to measure 2 cups. Place flour in a small saucepan; stir in pan drippings until blended. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Serve gravy with roast. Freeze option: Place sliced roast in freezer containers; top with gravy. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.

Nutrition Facts : Calories 254 calories, Fat 8g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 172mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges

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