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