Monday, June 9, 2014

Pork Roast with Herbs and White Wine

Gotta love parsley, sage, rosemary, and thyme!  Can also throw in potatoes to roast.  We like this as an alternative to turkey or ham at the holidays, but it's also great in the summer when you have a surplus of rosemary in the garden.

3-4 lb pork roast
1 carton plus one can of chicken broth
1/2 bottle chardonnay
1/4 cup olive oil
2 Tbsp parsley
1 Tbsp rosemary
1 tsp sage
1 tsp thyme
4 cloves chopped garlic
1 tsp salt
1 tsp pepper

Mix all ingredients in roasting pan and cook in 350 degree oven for 2-3 hours.  When done, remove roast from pan.  Strain herbs out of drippings and pour into a sauce pan to make gravy over medium heat, adding 2 Tbsp butter and 3 Tbsp flour to thicken slightly.

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