Pot-Roasted Pork With Red Wine, Sage and Rosemary Recipe

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Pot-Roasted Pork With Red Wine, Sage and Rosemary
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Ingredients
14
Count
Nutrition
845
Calories
Total time
11
Minutes
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Ingredients:

Directions:

  1. Soak the dried porcini in 1 cup (250ml) boiling water for 10 minutes to soften (reserve liquid when draining).
  2. Meanwhile melt half the butter in a flameproof casserole over medium-low heat.
  3. Season pork well with salt and pepper; then place fat side down in the pan; gently sear for 6 to 8 minutes until well coloured and the fat has rendered.
  4. Turn and sear other side for 4 to 5 minutes. (Our pork loin which was close to 2 kilo took a total of about 20 minutes to get a nice golden colour.).
  5. Remove pork from the pan, drain off any excess fat, and melt the remaining butter (we added some more olive oil); add the garlic, sage and rosemary and cook, stirring, for 3 minutes or until golden.
  6. Squeeze porcini to remove excess liquid and set soaking liquid aside.
  7. Return pork to the pan (at this point we put into a large baking dish); add mushrooms, tomatoes and 1 cup (250ml) wine and season well with salt and pepper.
  8. Cover the surface with a baking paper, tucking in the edges as this ensures that the dish will not dry out.
  9. Reduce heat to low and simmer for 30 minutes (we put into the oven at about 160 degrees Celsius. Please note our pork was larger than called for in the recipe).
  10. Turn the pork, baste with the sauce, add the remaining wine and reserved mushroom stock.
  11. Recover with baking paper and cook for a further 40 to 50 minutes until the sauce is rich and the pork is tender (ours was in the oven longer).
  12. If the sauce starts to dry out, add splashes of water or wine to maintain the moisture level.
  13. The sauce will intensify in colour but shouldn't burn.
  14. POLENTA:.
  15. For the polenta, place 3 cups (750ml) water ina saucepan; bring to a boil; gradually add the polenta, whisking constantly; reduce the heat to low and cook, whisking for 8 to 10 minutes.
  16. Remove from the heat, fold in butter and Parmesan cheese, season and keep warm.
  17. Remove the pork from the sauce, thickly slice.
  18. Serve with the polenta, drizzle with sauce, and garnish with parsley.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 844.51 Kcal (3536 kJ)
Calories from fat 374.14 Kcal
% Daily Value*
Total Fat 41.57g 64%
Cholesterol 203.83mg 68%
Sodium 716.07mg 30%
Potassium 989.33mg 21%
Total Carbs 32.46g 11%
Sugars 3.13g 13%
Dietary Fiber 5.57g 22%
Protein 56.63g 113%
Vitamin C 9.3mg 15%
Vitamin A 1.1mg 36%
Iron 4.3mg 24%
Calcium 534.6mg 53%
Amount Per 100 g
Calories 142.97 Kcal (599 kJ)
Calories from fat 63.34 Kcal
% Daily Value*
Total Fat 7.04g 64%
Cholesterol 34.51mg 68%
Sodium 121.22mg 30%
Potassium 167.49mg 21%
Total Carbs 5.5g 11%
Sugars 0.53g 13%
Dietary Fiber 0.94g 22%
Protein 9.59g 113%
Vitamin C 1.6mg 15%
Vitamin A 0.2mg 36%
Iron 0.7mg 24%
Calcium 90.5mg 53%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 19.6
    Points
  • 19
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium

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