Red Wine Pork

Great recipe. pork roast was tender and delicious at 165 degrees on probe thermometer. diced carrots were under-cooked, gravy thickened with a bit of corn starch was a hit! Will make this one again!

Great basic recipe but made it even better with a few additions/changes. Added onions and some peppers to the carrots and sauteed them for a while with the garlic and butter before adding the wine (2 cups). Also added a cup of beef broth and full small can of tomato paste. This resulted in a lot more sauce and veggies with a great basic tomato/wine taste.

I followed the recipe exactly and my husband and I loved it (our five-year old wasn’t as enthusiastic). I had some leftovers for lunch at the office – it smelled so good that a couple of my co-workers asked for the recipe. I think it’s a great dish for adults but maybe not too kid-friendly (unless your kid enjoys the flavour of red wine).

Great way to flavor-up a pork roast.

My husband made this for our at home date. This is the best thing I have EVER tasted. He used La Vielle Ferme red wine which was like $8. Don’t know if that matters. Seriously, I want this every night for the rest of my life.

Kudos to Harriet! I was looking for a recipe on this site for a pork roast that didn’t involved BBQ sauce. This one was excellent (!) and my husband told me to be sure and save it. I followed the recipe for the most part; added some chopped potatoes and apples when I put in the carrots because I need to eat more vegetables/fruit. Used an Argentinian Malbec as my red wine, plus a little water so I would have plenty of au jus. Don’t replace the bacon grease or butter as they create the wonderful flavor in this dish.

Great recipe for pork roast. My husband said it was restaurant quality and he can be fussy.

Absolutely delicious and the family all loved it! As a matter of preference, I don’t typically use sugar when I am cooking if I can avoid it, so I added an onion (which has its own natural sweetness instead). I also decided to roast potatoes in the roasting pan with the carrots and pork, which were wonderfully delicious with that scrumptious sauce that is given above. You may want to consider allowing for a little more sauce if you put potatoes as they absorb a good bit of the sauce.

Very easy! I ended up adding more carrots (just used baby carrots) and onions. I melted the butter with the garlic and threw all of it in a ziploc bag in the fridge for about 4 hours. Then I poured it in a crockpot and let it cook on high for a few hours. The pork was so tender! My 5-year-old had three servings!

I made this in my new pressure cooker since I wanted to try it out. I added a lot more carrots and garlic than called for and also added onion and celery. I sauteed the mushrooms in the bacon grease since I don’t care for boiled mushrooms. I omitted the tomato paste as I didn’t have any but I can see how it would add to the complexity of the flavor. The flavor of the cooking liquid didn’t get into the meat very much at all but I might try marinating the roast next time. The veggies, on the other hand, were absolutely delicious. DOn’t be afraid to use lots and lots of carrots since they are delightful – I added 5 large carrots and I think next time I’d add more!

The whole family loved this one!

3.5 Stars: I liked this more than anyone else in my house. The meat did not pick up a lot of flavor. IF I make it again, I will marinate it overnight. The carrots did not get done, either. I did not use mushrooms.

Amazing recipe!! I have never seen a roast disappear so fast!! Me, my hubby, and his best friend just loved it!!

I tried this. It was ok, but not great! If I ever made it again, I would probably use less tomato paste. Good, but not great!

Promised my 26 yr. old steaks for his birthday but made this instead. It was a major hit with everyone at dinner – my presentation was a bit different as I diced the carrots (I think it was prettier as the mushrooms were most the focus). It was very pretty, aromatic, moist and delicious. It will definitely make the favorites rotation.

I made this recipe last week and I’m still telling family and friends about it. It was so good, my family and I wanted to lick the plate clean. I added one step to the recipe and that was making a gravy from the juice of the roast after it was cooked. I used cornstarch to thicken and poured the gravy over the slices of roast. Beautiful.

Made this 2 nights ago and was so disappointed that I wasted 2 hours for the most bland pork i ever had. I really thought that the garlic, sugar, herbs, and of course the wine, would really get soaked up in to the meat making it both sweet and rich…but I was wrong…it was bland! My boyfriend loved it though-of all the 4 pork chops I made he will end up eating 3 because I cannot bare to eat another piece.

We love this recipe. I added an extrat clove or two of garlic and half a cup more of wine. It makes great leftover sandwiches and adding some flour makes a great thick gravy.

We absolutely loved the flavor of Red Wine Pork! I made a couple substitutions because I was lacking ingredients: no butter, dried parsley, a couple tablespoons sun dried tomato pesto instead of tomato paste, and tawny port wine (no sugar – figured it was already sweet). Yum! Will definitely make it again!

Outstanding recipe. After one bite my husband said this is awesome and definitely a keeper. Thanks for the easy and delicious recipe.

Absolutely delicious! The vegetables and sauce really complimented the pork well. My husband said it was worthy of a fine restaurant. I’ll be adding this to my menu the next time my mother-in-law comes over!