Such a delicious meal addition to any holiday get together you are having, Holiday Pork Roast with Red Wine Mushroom Gravy is both elegant, but also very easy!
Holiday’s are full of traditions and special events.
At our house, the meals are typically the focus and who doesn’t love a delicious holiday meal?
There are many items that make a repeat performance on our menu year after year after year.
From Thanksgiving dinner to Christmas Dinner, we have a whole slew of food traditions that we enjoy.
This delicious Holiday Pork Roast with Red Wine Mushroom Gravy typically makes its appearance on Christmas Eve at our home.
It’s just a simple dish that allows us freedom to spend time together as a family, which is really what the holidays are all about.
Nothing elaborate, nothing even elegant about it, just simple, delicious and flavorful.
That’s about all I can ask for in a recipe that allows me to get out of the kitchen and spend time with the family.
Instead of a roasting pan this year, I actually tried something a little different.
I wanted to slow cook it so it would soak in its own juices and be tender and easy to cut, but I didn’t want to throw it in a slow cooker.
I didn’t want it falling apart and I wanted the outside roasted.
I chose to use my Farberware New Traditions Stainless Steel Nonstick 11-Inch Aluminum Covered Everything Pan because it is oven safe up to 350 degrees, was the perfect size and honestly is my new favorite go-to pan for just about anything on the stove or in the oven (up to 350 degrees).
This all-purpose pan allows you to start a stovetop fricassee of chicken, build a sauce, and then allows the dish to finish braising in the oven.
I just love the versatility and that’s important in the kitchen!
Farberware is my go-to cookware for just about anything.
My New Traditions Farberware set is my favorite and usually my go-to set for everyday meals.
It just makes me happy when I am cooking.
The colors are gorgeous and the food literally looks mouth watering on that beautiful white surface. I love it!
However as a Food Blogger, I have to have a lot of choices and a lot of pans, because I always have multiple projects and recipes going.
So in addition to that gorgeous set above, I also use my Farberware High Performance Stainless Steel Set regularly, which is also oven safe up to 350 degrees.
It looks classic, distributes the heat evenly, has shatter resistant lids that are clear and allow you to see your dishes as they cook, helping to keep a careful eye on everything.
Farberware is sponsoring our progressive dinner this week, and I couldn’t be more excited.
I love my Faberware sets and they have been a staple in my kitchen for years.
What makes their cookware stand out is the quality, efficiency and affordability.
Let’s get back to the Holiday Pork Roast but I want to say one last thing. There are six of us participating in this 2014 Holiday Progressive Dinner Blog, and each of us has brought a delicious main dish recipe for you today.
Be sure and visit everyone and collect the recipes and see what they love about Farberware and don’t forget to enter to win your own beautiful set of cookware at the bottom of the recipe!
- Busy-at-Home : Best Slow Cooker Ham
- Will Cook for Smiles: Apple Maple Dijon Pork Roast
- The Gunny Sack: Glazed Holiday Ham
- Flour on My Face: Easy Slow Roasted Pot Roast
- Daily Dish Recipes: Holiday Pork Roast with Red Wine Mushroom Gravy
- Adventures in All Things Food: Pecan Encrusted Baked Salmon
Recipe for Holiday Pork Roast with Red Wine Mushroom Gravy
Holiday Pork Roast w/ Red Wine Mushroom Gravy
For Pork Roast:
- 1 Pork Roast 2-2.5lbs
- 3 cloves garlic minced
- 1 tablespoon dried rosemary
- salt and pepper to taste
- ¼ cup olive oil
For Red Wine Mushroom Gravy:
- 1 tablespoon unsalted butter
- Extra virgin olive oil
- 1 tablespoon onion finely minced
- 2 pounds mushrooms
- salt and pepper to taste
- ½ cup Cabernet Sauvignon
- ¼ cup of beef broth I was able to get enough from my pan drippings but you can also just use a canned broth.
- ¼ cup heavy cream
For the Pork Roast:
- Preheat oven to 350 degrees F.
- Mash the minced garlic, rosemary, salt and pepper together to create a paste.
- With a knife, poke into the pork roast and fill the openings with some of the garlic paste.
- Rub the entire pork roast with olive oil coating every part.
- Use the remaining garlic paste mixture and rub across the top and sides of the roast.
- Place the pork roast in the oven at 350 degrees for about 1 hour. At about the halfway mark, turn and baste the roast with the liquids in the bottom of the pan.
- Cook until no longer pink – an instant-read thermometer inserted into the center should read 155-160 degrees F.
- Place the roast on a platter when done cooking.
For the Red Wine Mushroom Gravy:
- Heat a pan over medium heat and melt the butter. Add a little bit of olive oil (a tablespoon is probably more than enough).
- Add the onions and saute them for 2 minutes. Then add the mushrooms and season with salt and pepper and saute for another two to three minutes.
- Add the red wine, stirring often to keep from sticking and to evaporate the alcohol. When the wine is nearly gone, add the beef broth or pan drippings.
- Allow the liquid to cook for several minutes. I added a tablespoon of cornstarch at this point just to thicken it up a little bit. This is NOT necessary, just something I did.
- Once cooked, remove from heat and stir in the cream. Season with some salt and pepper if you’d like.