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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (218g) Recipe makes 6 servings |
||
| Calories 328 | ||
| Calories from Fat 146 | (44%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.3g | 25% | |
| Saturated Fat 5.7g | 28% | |
| Monounsaturated Fat 5.9g | ||
| Polyunsaturated Fat 3.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 103mg | 34% | |
| Sodium 527mg | 21% | |
| Potassium 610mg | 17% | |
| Total Carbohydrate 2.3g | 0% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 0.5g | ||
| Protein 34.1g | 68% | |
White Wine Pork Roast
By: GinnyP
Aug 2, 2002
Good stuff, Maynard!
SERVES 6 -8
Ingredients
- 1 tablespoon Dijon mustard
- 1 teaspoon ground thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 (2 lb) pork roast
- 2 tablespoons oil
- 1 cup dry white wine
- 1/2-1 cup sour cream
Directions
1
Combine mustard, thyme, salt, and pepper; rub into roast.2
Heat oil in skillet, and brown roast on all sides; add wine.3
Roast in preheated 350F oven for about 45 minutes, or until meat thermometer registers 145F.4
(It helps if you brown the roast in an oven-proof skillet so you only need one cooking vessel. Also, you don't lose any of the drippings.) When meat is done, remove from the pan.5
Add sour cream to drippings and blend until smooth.6
Bring to boiling; reduce heat and simmer while you slice the roast.7
Add slices of roast back to sauce and warm slightly until ready to serve.8
Garnish with sprigs of parsley, if desired.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Pork
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven > Roast
- Occasion > Dinner Party
- Occasion > Taste/Mood > Comfort Food
- Dietary > Free of... > Gluten-free
Featured Reviews for This Recipe
From: Chef #349533
On Jan 4, 2007
I thought this was excellent. The sauce was so tasty. I used light sour cream and I could not tell the difference.(usually I can tell the differencs. Excellent.
From: Denise in NH
On Feb 26, 2006
I rate this a five, dh rates it a four. I had a little over a two pound roast. Added extra wine..about 1 1/2 cups. The rub in really made the roast. I added sage and garlic powder. Will keep this on my to make again. Very moist and tasty.
From: Chef #189363
On Feb 8, 2005
Oh my! What a wonderful, out of this world taste! I did add a little cornstarch because the sauce was too thin for us without it. Will be doing again!
From: Chef 920429
On Nov 29, 2004
I made this recipe with a boneless pork loin roast.I did use a oven proof skillet,and I think that helps a lot with the flavor. I used the 1/2 cup of sour cream,and unlike others I didn't have to thicken the sauce. I thought it was perfectYour recipe is a keeper Ginny.Thanks for sharing:0)
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