Pork Loin Roast with Red Wine Sauce

I threw this together over the weekend and was impressed by how rich and decadent the wine sauce gravy turned out. Out of all of the pork loin recipes I’ve tried, this is one of my favorites. In order to achieve a proper roux, you need to be patient. The result is perfection.

If you prefer fresh mushrooms, by all means, use them. Enjoy!


One 2-pound pork loin roast
3 tbs. olive oil
4 tbs. butter
4 tbs. flour
1 small onion, diced
1 tbs. chicken base
1 cup dry red wine
2 tsp. Kitchen Bouquet®
1 cup hot water
1 small can mushrooms (stems and pieces), 4 oz., with liquid reserved
Fresh-ground black pepper, to taste
1/2 tsp granulated garlic, to taste
1 tbs. dry parsley
1 tbs. dry chives
1/2 tsp. ground dry thyme
2 dry bay leaves
1 rib celery, with leafy greens, diced
4 whole carrots, peeled and sliced into 2″ planks

Serve with mashed potatoes


Preheat oven to 275-degrees F.

Heat a large, heavy 5-qt cast-iron dutch oven over medium heat with the olive oil. Brown the roast on all sides and then set aside. Reduce the heat slightly, and deglaze the bottom of the pot with the red wine. Reduce heat to medium-low, then add the butter and the flour with the diced onion and stir constantly to form a dark roux; time varies but it may take over a half hour. Do not scorch the roux or it will taste bitter.

Add the water, Kitchen Bouquet, chicken base, fresh celery and canned mushrooms with their juices. Stir to incorporate, then add the dry spices. Bring to a boil, stir and shut off the heat. Add the pork roast back to the pan with juices.

Cover and bake in the oven for at least three hours; add the carrots during the last hour of cooking so they don’t get too soft.

Serve with your choice of potato or wide egg noodles.

Serves 4-6


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