Roast Pork in Wine

    2 hours 20 minutes

    This is a delicious way to prepare a succulent pork roast, with a sauce of red wine, mushrooms and carrots.

    71 people made this

    Serves: 8 

    • 3 tablespoons bacon drippings
    • 1.5kg pork roast
    • 65g butter
    • 2 cloves garlic, minced
    • 2 carrots, diced
    • 1 tablespoon chopped fresh parsley
    • 1 bay leaf
    • 1 teaspoon salt
    • 1/8 teaspoon pepper
    • 1 1/2 tablespoons tomato paste
    • 1 1/2 tablespoons sugar
    • 1 1/2 cups (375ml) red wine
    • 450g fresh mushrooms, sliced

    Preparation:20min  ›  Cook:2hours  ›  Ready in:2hours20min 

    1. Preheat oven to 170 degrees C.
    2. Heat bacon drippings in a large frypan over medium-high heat. Brown roast on all sides. Remove roast to a casserole dish. Place butter, garlic and carrots in the frypan. Reduce heat to medium. Stir in parsley, bay leaf, salt, pepper, tomato paste and sugar. Pour in red wine and stir to combine. Pour over pork roast.
    3. Bake in preheated oven for 1 hour. Remove and arrange mushrooms around the roast. Return to oven, and bake 1/2 hour.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (62)


    This recipe has to find more cooks! I had a plain sirloin pork roast that i was cooking and wanted to do something different. since there was no bone, I wanted there to be some juice for it to be moist. Oh my goodness, is this the best! I had no time to do the bacon part so skipped that, I had no tomatoe paste so used extra tomatoe sauce and used dried parsley instead of fresh, otherwise followed directions exactly. my picky 9 yr old loved it as did myself and my husband. This is a fabulous way to prepare pork and I recommend it for anyone who reads these, do not be shy that only 10 people have rated this!!  -  15 Jan 2008  (Review from Allrecipes USA and Canada)


    This is an amazing meal! I used a slow cooker instead of the oven, added 3/4 t rosemary, an onion and a little more wine than what the recipe showed. Unbelievably tender and tasty!!! I cut the roast with a wooden spoon! I wished I had added more carrots because they were just as amazing!  -  08 Feb 2009  (Review from Allrecipes USA and Canada)


    I used this recipe as a guide to make red wine boneless pork chops. I skipped the bacon drippings, butter, bay leaf and carrots. I cooked the mushrooms in half a cup of red wine until they were soft and then put them in a bowl along with another cup of red wine, the garlic, parsley, 1/4 tsp salt, pepper, tomato paste, and sugar. I then browned the chops in a little bit of olive oil and poured the mixture over them. Cooked it all on medium low heat for about 20-30 minutes. The chops were extremely tender and flavorful. I was really impressed how the red wine tenderized the meat. I’ll have to try it with a roast some time. Thanks!  -  01 Sep 2007  (Review from Allrecipes USA and Canada)