RED WINE PORK

RED WINE PORK
“Juicy pork roast is browned in bacon fat then roasted with vegetables, herbs, tomato paste, red wine, and mushrooms.”


3 Tbsp. Bacon drippings
3 lb. Pork roast
¼ cup butter
2 cloves garlic, minced
2 carrots, diced
1 Tbsp. Chopped fresh parsley
1 bay leaf
1 tsp. salt
1/8 tsp. pepper
1-1/2 Tbsp. Tomato paste
1-1/2 Tbsp. Sugar
1-1/2 cups red wine
16-oz. fresh mushrooms, sliced


Preheat oven to 325^.

Heat bacon drippings in large skillet over medium-high heat. Brown roast on all sides. Remove roast to casserole dish. Place butter, garlic, and carrots in the skillet. Reduce heat to medium. Stir in parsley, bay leaf, salt, pepper, tomato paste, and sugar. Pour in red wine, and stir to combine. Pour over pork roast.

Bake in preheated oven for 1 hour. Remove, and arrange mushrooms around the roast. Return to oven, and bake ½ hour.

Yield: 8 servings.