Wednesday, December 16

Burgundy Onion Pork Roast

Here is a flavorful and easy pork roast. A few ingredients sometimes is the best way to go!

Full time approximately 40-60 minutes depending on size of roast
Serves 4-6

The needs-

1 1/2-2 lb. pork roast, trimmed of excess fat
1 cup beef stock
3/4 cup burgundy (red) wine or dry red wine
1/3 cup dry onion soup mix (or one package)
1 tbsp olive oil
1 tsp minced garlic

The know-

Heat olive oil and garlic over high heat in a dutch oven for 4-5 minutes or until it begins to golden.

Add in pork and sear 3 minutes per side, searing all 4 sides.

Reduce heat to medium-high. Add in wine and let reduce by half, approximetly 5 minutes.

Add in stock and spread soup mix across surface of pork adding a small amount to liquid as well.

Bring liquid to boil, reduce heat to low, cover let cool for 25-35 minutes or until pork reaches your desired cooking temp.

Move to cutting board and rest 1-2 minutes.

Slice in thick slices.

Move to serving platter and drizzle some of the pan sauces over the top.