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Recipe of the Month  December, 2012

WINE MARINATED PORK ROAST with SAUCE


This recipe was requested by diners recently at Harrisdale.
Plan ahead to marinate 6 to 24 hours.
ROAST
1 4-5 pound pork loin roast with or without bone
6 cloves garlic, halved lengthwise
1 cup reduced sodium chicken broth
1 cup dry white wine
1 small onion, thinly sliced and separated into rings
1/4 cup olive oil
2 large sprigs parsley or cilantro sprigs
2 large sprigs marjoram or thyme (may substitute dried herbs)
1 teaspoon bottled hot pepper sauce
1 teaspoon celery salt
SAUCE
3/4 cup marinade
3/4 cup chicken broth
2 tablespoons pan drippings from roast
1 large shallot or green onions, finely chopped to equal 1/4 cup
2 tablespoons all purpose flour
1 tablespoon snipped fresh parsley
1 teaspoon snipped fresh marjoram (optional)

Make 12 small cuts in roast; insert garlic slices. Place meat in large resalable plastic bag.
Mix remaining ingredients for roast and pour over meat. Seal & turn to coat.
Marinate in refrigerator for 6 to 24 hours, turning occasionally.
Drain meat; strain marinade. Store in refrigerator. Discard solids.
Set oven at 325 degrees.
Place meat in a shallow roasting pan fat side up. Insert an oven-safe thermometer.
Roast, uncovered for 13/4 to 21/4 hours until thermometer reads 145 degrees.
Transfer to cutting board. Cover loosely with foil; let stand 15 minutes. 

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