White Wine Pork Roast Recipe #35882
Good stuff, Maynard!
by GinnyP
1 hour | 5 min prep
SERVES 6 -8
- 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
- Combine mustard, thyme, salt, and pepper; rub into roast.
- Heat oil in skillet, and brown roast on all sides; add wine.
- Roast in preheated 350F oven for about 45 minutes, or until meat thermometer registers 145F.
- (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.
- Add sour cream to drippings and blend until smooth.
- Bring to boiling; reduce heat and simmer while you slice the roast.
- Add slices of roast back to sauce and warm slightly until ready to serve.
- Garnish with sprigs of parsley, if desired.
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5 stars