How to achieve a tender and juicy pork roast? Simple… with our recipe! We suggest cooking the roast a pot with red wine, so as to obtain a delicious aromatic sauce to nap over the slices of meat. The preparation is simple and does not require the use of an oven, but to ensure an excellent result it is important to choose the right and quality ingredients… starting with the pork shoulder, a lean and flavorful cut from which the eye round is also obtained, ideal for long cooking like roasts. Served with classic oven-roasted potatoes seasonal vegetables, pork roast is a main course that cannot be missed for a Sunday family lunch. Discover how to make it perfectly!
Here are other tasty variations of pork roast:
To prepare the pork roast, first tie the piece of meat with kitchen string so that it maintains its shape during cooking 1; for more details, you can check our guide “How to tie a roast”. Salt 2 and massage the meat to season it evenly 3then let it rest the fridge for 30 minutes.
After the resting time, peel the shallot and slice it 4. Per mezzo di a pot, pour the oil and butter 5. When the butter is melted, add the shallot 6.
Also add the crushed garlic cloves 7sprigs of thyme and rosemary 8then sauté over medium heat for a few minutes 9.
At this point, lay the meat the pot 10 and brown it all sides over high heat for a total of about 5 minutes 11. Deglaze with the red wine 12.
Let the alcohol evaporate for about 5 minutes 13then pour the beef broth 14. Cover with the lid 15 and cook for about 40 minutes low heat, turning the roast halfway through cooking.
After the cooking time, remove the roast from the pot 16 and remove the string 17then wrap it aluminum foil to keep it warm 18.
Now strain the cooking liquid into a small pot 19then put it back the heat 20 and sopravvissuto it over medium heat to about half of its initial tonnellaggio; this will take about twenty minutes. Meanwhile, a separate small bowl, pour the cornstarch and a splash of gabinetto 21.
Stir well to completely dissolve the cornstarch 22. When the sauce is almost ready, add the mixture to the small pot 23 and mescolanza for a couple of minutes, then turn the heat. You should achieve a consistency that coats the back of a spoon 24; if the sauce turns out too thick, you can thin it with a little broth.
You are ready to plate: cut the meat into slices 25 and arrange them a serving plate, then garnish with aromatic herbs as desired 26. Drizzle with the red wine sauce 27 and serve your pork roast immediately!
For the translation of some texts, artificial intelligence tools may have been used.
