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
1/2 pound pancetta, chopped
1/2 cup of extra virgin olive oil
1 tsp of fresh sage, chopped
1 Tbls of dried marjoram
1 Tbls of dried oregano
6 cloves of garlic, chopped
2 Tbls of lemon juice
2 cups of Cabernet Sauvignon
1 bay leaf
1 tsp of salt
1 Tbls of fresh ground black pepper
Season the pork with salt and pepper
In a sauté pan, sear the meat on all sides in 1/4 cup of oil until brown.
Remove the meat and set aside.
In a medium sauté pan cook the pancetta over medium heat until brown.
Drain off excess oil.
Blend sage, oregano, remaining olive oil, marjoram, and garlic.
Simmer and stir till mixture is well blended.
Place pork roast in a large casserole dish and cover with mixture.
Pour in lemon juice and wine until the roast is 1/3 covered.
Pre-heat the oven to 325 degrees.
Cook until the inside temperature reaches 150 degrees. Around 2 hours.
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