Braised Pork Roast
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 3 Pound Pork Roast (Loin or Butt are both fine)
  • 2 Tbsp Olive Oil
  • Salt & Pepper
  • 2 Celery stalks chopped bite size
  • 4 Carrots, peeled and chopped bite size
  • 2 Onions, chopped bite size
  • 2 Shallots, chopped bite size
  • 3 Garlic Cloves, smashed
  • 2 Tbsp Tomato Paste
  • 1.5 cups White Wine
  • 1 Bay leaf
  • 1 Tsp Marjoram
  • 1 Tsp Italian Seasoning
  • Chicken Broth
Instructions
  1. Heat oven to 350.
  2. Heat Olive oil in a dutch oven or roasting pan until hot. Season the pork and add to the pan skin side down. Cook for 5-7 minutes until it gets golden brown. Turn and cook for 5 more minutes. Remove pork and set aside.
  3. To the pan add the onions and shallots. Salt & Pepper to taste and cook for 5 minutes.
  4. Add the garlic, celery and carrots and cook for 5 minutes.
  5. Add the tomato paste and stirring quickly cook for 2 minutes until you can start to smell the tomatoes.
  6. Add the wine. Reduce by half, about 4-5 minutes.
  7. Add the bay leaf, marjoram and italian seasonings to pan. Stir well. Put the pork and any juices back into the pan. Pour enough chicken broth so that it covers the pork ⅓ of the way up the side. Place parchment paper on top of pan, then cover with pan cover, or aluminum foil if you don't have a cover for your pan.
  8. Cook in the oven for 3.5-4 hours until the roast is very tender and cooked through. Be sure to check roast at about 2 hours and add water if liquid is reducing too much. Make sure the liquid is ⅓ way up the roast.
  9. Slice the roast and you can serve the sauce with the veg, or strain the veg and just serve the sauce.
Recipe by Cook Eat Run at https://cookeatrun.com/2014/01/15/braised-pork-roast/