in Recipes

Roast pork with red wine and vegetable reduction

updated

Spread the love

Ingredients for 6 servings:

  • 1 roast pork, approx. 2 kg
  • 1 packet of sauce powder (e.g. Knorr gravy)
  • 250 ml water
  • 1 pack of soup vegetables (celery, parsley, leeks, carrots, etc.)
  • 750 ml red wine, dry
  • possibly sauce thickener

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 15 minutes

Brown the pork roast on all sides in a pan. Mix the gravy powder with the water and deglaze the meat. Simmer with the lid on for about 2 hours. Peel, wash, and roughly chop the soup vegetables. Brown them in another pan, then deglaze with the red wine and reduce. Remove the roast from the gravy and serve. Sieve both gravies together, thicken with a gravy thickener if desired, and serve with the side dish.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Chinese Dark Sauce

Bread fries