Drunk Roast Pork (Braised in Red Wine)

A ‘tipsy’ pork roast braised in plenty of red wine until mahogany-dark and tender. Studded with carrots for sweetness and moisture.

Drunk Roast Pork (Braised in Red Wine)

A ‘tipsy’ pork roast braised in plenty of red wine until mahogany-dark and tender. Studded with carrots for sweetness and moisture.

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Prep Time 20 minutes mins

Cook Time 3 minutes mins

Total Time 23 minutes mins

Servings: 6 servings

Course: Main Dish

Ingredients Method

Ingredients

  

1x2x3x?

Main Ingredients

• 3 medium carrots, cut into sticks
• 3 1/2 to 4 pounds pork center loin
• Flour
• 2 tablespoons grappa or brandy
• 1 1/2 cups dry red wine
• Nutmeg
• 2 bay leaves
• 1 tablespoon oil, 2 tablespoons butter

Method

 

Instructions

1. Pierce meat and stuff holes with carrot sticks.
2. Dredge in flour. Brown deeply in fat.
3. Add grappa, then wine (almost covering meat).
4. Add nutmeg, bay leaves, salt, pepper.
5. Cover tightly. Cook 3 hours.
6. Serve sliced with the dark, syrupy sauce.

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