Select a beautiful Ontario pinot noir wine for this delicious pork roast recipe. Not only will you be cooking the pork in it you can serve yourself a glass while enjoying the dish. Creamy mashed potatoes or polenta are a great accompaniment to serve with it to sop up all the sauce.
- 1 Ontario pork boneless centre cut loin roast (about 2 lb/1 kg)
- 2 tsp (10 mL) dried thyme leaves
- 1/2 tsp (2 mL) each salt and pepper, divided
- 2 tbsp (30 mL) butter
- 2 tbsp (30 mL) canola oil
- 2 tbsp (30 mL) all purpose flour
- 1 bag (250 g) pearl onions, peeled
- 1 pkg (8 oz/227 g) small button mushrooms, halved
- 1 large carrot, sliced
- 1 cup (250 mL) Ontario pinot noir wine
- 1 cup (250 mL) beef broth
- 2 bay leaves
- Sprinkle roast all over with thyme and half each of the salt and pepper.
- In a large deep saucepan, heat butter and oil over medium high heat. Brown pork roast on all sides and remove to a plate. Reduce heat to medium. Add onions, mushrooms and carrot and sauté for 5 minutes. Stir in flour and remaining salt and pepper to coat for 1 minute. Add wine and increase heat to medium high and bring to a boil.
- Add broth and bay leaves. Return pork roast to saucepan; cover and gently simmer, turning once for about 45 minutes or until meat thermometer reaches 155ºF (68ºC) when inserted in centre of roast.
- Let stand covered for about 10 minutes or until thermometer reaches 160ºF (71ºC). Remove roast to cutting board and slice thinly. Serve with veggies and sauce.
|Stovetop Pinot Pork Roast