Source of Recipe
MSN Cooking - Posted by my friend "Shortcake"
Roast pork recipe using wine.
List of Ingredients
Serving Size : 10 Preparation Time :2:00
Categories : Meats Pork
Amount Measure Ingredient -- Preparation Method
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10 pounds bone-in fresh pork roast (fresh ham)
1/2 tsp salt
1/4 tsp pepper
1 tsp granulated onion
1 tsp granulated garlic
2 cups onion -- sliced
1 cup red wine
1 can condensed chicken broth, undiluted
6 Tbl flour
1. Preheat oven to 350F. Remove skin and any excess fat from pork. Pour wine over roast in a shallow roasting pan; sprinkle with salt, pepper, granulated onion and garlic. Roast should be fat side up.
2. Roast uncovered for 1 1/2 hours adding a little water when pan becomes dry. (Brown drippings will make a great gravy later).
3. Place a meat thermometer into thickest part of meat away from bone. Add chicken broth.
4. Roast, covered for about 2 hours or to 185F. Skim off excess fat from drippings in saucepan. Mix 3 Tbl flour with 1/2 cup water until smooth. Stir this slurry into the drippings. Bring to boiling, stirring constantly. If a thicker gravy is needed make more slurry with flour and water and repeat. Reduce heat, and simmer about 3 minutes. Adjust seasonsing, then strain. Serve with the pork.
Mom taught me the importance of being a flexible cook. Exact measurements for the gravy are near impossible. Evaporation of the chicken stock may be minimal but, sometimes it seem that all evaporates except the fat. Just add water (or more stock) to the dark pan drippings then make the slurry and cook. Cooking for at least 3 minutes keeps the gravy from tasting like flour; straining gets out any little specks left over after deglazing the pan.