You are here

Pork In Wine And Vinegar Sauce

21st.Century.Chef's picture
Ingredients
  Pork butt roast 3 Pound, cut into 2-inch cubes (Boneless And Lean)
  Butter/Olive oil 3 Tablespoon
  Dry white wine 1⁄4 Cup (4 tbs)
  Bread crumbs 1 Cup (16 tbs)
  Black pepper To Taste, freshly ground
  Yellow onions 2 Medium, peeled and minced
  Shallots 2 Large, peeled and minced
  Garlic 2 Clove (10 gm), crushed
  Minced parsley 3 Tablespoon
  Basic brown soup stock 1 Cup (16 tbs) (Or Use Canned, Not Bouillon)
  Red wine vinegar 2 Tablespoon
  Salt To Taste
Directions

Heat a small covered Dutch oven and add the butter or oil.
Brown the meat on all sides.
Add wine.
Top with bread crumbs and pepper to taste.
Mix the onions, shallots, garlic, and parsley together and sprinkle on top of the meat.
Put the meat in a 400° oven to brown, about 10 minutes.
Baste several times with the pan juices.
Turn the oven to 350°, add the stock to the pan, cover, and bake for 50 minutes.
Remove the lid, turn temperature to 400°, and bake for 10 more minutes.
Remove meat to serving platter.
Add the wine vinegar to the pan juices, stir, and pour over the meat.
Check for salt.
I like this with Onions in Madeira, along with Pasta and Green Onion Salad and some crunchy bread.

Recipe Summary

Difficulty Level: 
Easy
Method: 
Baked
Ingredient: 
Pork

Rate It

Your rating: None
3.840625
Average: 3.8 (16 votes)