8 Reviews of White Wine Pork Roast

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)

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: jennismom80

On Jan 20, 2003

I used boneless pork loin chops and increased the wine to 2 cups. Mouthwatering good!!

From: KIM WILSON

On Aug 11, 2004

Thanks soooo much for posting this. I just finished doing the dishes after dinner, and just couldn't wait to write my review. didn't change a thing, and now that i've had it, I wouldn't change it anyhow. Thanks again.

From: mosscom

On Sep 29, 2002

Wow! This was excellent, plate-licking good. I made the recipe as it is written with only one change; I thickened the gravy a bit at the end with a mixture of arrowroot and water. You could use flour or cornstarch to thicken instead. I used cheap grocery store white cooking wine and that was fine. Next time I'll also lower the salt to 1/2 tsp. I have set this recipe into my "company recipe" file.

From: Sidney

On Feb 11, 2004

Okay, I pulled a mad scientist because I had 2.5 lbs of leftover pork roast to use up after making Bergy's Easy Mexican Pozole #10893 and because I didn't have enough time to crock-it per Yooper's To Die For Crock Pot Roast #27208! I used Yooper's seasoning rub, and GinnyP, I followed your directions steps 2-8, sliced thinly and froze it with the sauce. It came out SO JUICY! Very yummy with buttered egg noodles and green beans. The wine was just what I wanted instead of the normal tomato-roast sauce. Thanks, GinnyP!

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.