Braised Pork Roast
This Braised Pork Roast is tender and delicious. Braising has always been one of my favorite ways to cook. The secret to this technique is to always make sure you brown the meat first. This seals in all the juices and adds great flavor to the sauce while cooking.
Famous dishes like osso bucco or chicken cacciatore are both slow cooked to bring out the intense flavor of the meats. Let’s not forget braised lamb, one of Italy’s most famous traditional dishes.
Braised Pork Roast can be made a variety of different ways but I love braising in wine. Wine is often used in many of my favorite Italian recipes.
4 to 5 pound boneless pork roast
1 tsp of salt
1 Tbls of fresh ground black pepper
1 Tbls of dried marjoram
1 Tbls of dried oregano
1 Tbls of fried basil
1/4 cup of vegetable oil
1 large yellow onion, sliced
3 carrots, cut into large pieces
3 stalks of celery, cut into large pieces
6 cloves of garlic, chopped
1 cup of beef broth
2 cups of Cabernet Sauvignon
1 bay leaf
Season the pork with salt, pepper, marjorum, basil and oregano.
In a sauté pan, sear the meat on all sides in 1/4 cup of oil until brown.
Remove the meat and set aside.
Place the carrots and celery at the bottom of a cassarole dish
Place pork roast on top of the vegetables.
Pour in the broth, wine, garlic and bay leaf.
Pre-heat the oven to 350 degrees.
Cook for around 2 hours until meat is tender.
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