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Pork In Wine And Vinegar Sauce Recipe
|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|
Serving size: Complete recipe
Calories 3191 Calories from Fat 1744
% Daily Value*
Total Fat 195 g299.5%
Saturated Fat 119.6 g598.1%
Trans Fat 0 g
Cholesterol 816.8 mg
Sodium 1999 mg83.3%
Total Carbohydrates 61 g20.3%
Dietary Fiber 6.7 g26.8%
Sugars 4.3 g
Protein 265 g530.3%
Vitamin A 110.3% Vitamin C 112.2%
Calcium 20.8% Iron 36%
*Based on a 2000 Calorie diet
Brown the meat on all sides.
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.