Recipe courtesy of Michele Urvater
Total:
2 hr 50 min
Active:
20 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

With a sharp paring knife pierce the roast at random intervals and insert some garlic in each slit. Preheat oven to 350 degrees.

In a casserole or deep roasting pan melt butter in oil. Brown pork loin on all sides and remove. In same casserole, in remaining fat, add the carrot and onion, cover and cook until soft, about 5 minutes. (If they begin to stick, add some white wine.)

When soft, bury pork in vegetables, add remaining white wine, season with salt and pepper and bake for 1 and 1/2 to 2 hours or until tender.

Remove, let rest for 10 minutes before carving. Slice half for one dinner and place remaining portion in refrigerator.

IDEAS YOU'LL LOVE

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Slow Roasted Pork Shoulder

Recipe courtesy of Gerry Klaskala

Roast Pork Loin with Apples

Recipe courtesy of Food Network Kitchen

Roast Loin of Pork with Fennel

Recipe courtesy of Ina Garten

Roasted Cauliflower

Recipe courtesy of Food Network Kitchen

Pulled Pork

Recipe courtesy of Ree Drummond

Forever Roasted Pork

Recipe courtesy of Michael Chiarello

Roast Pork Loin

Recipe courtesy of Food Network Kitchen

Roasted Stuffed Pork Loin

Recipe courtesy of Daphne Brogdon

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c
          On Tonight
          On Tonight

          Chopped

          9pm | 8c

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c
          powered by PubExchange

          Get Cooking