Pork roast with white wine sauce, porcini and sundried tomatoes, the sauce is made with white wine, cognac and cream. Cognac is optional, but I find it is the touch that brings this sauce to another level. This is such a flavorful and festive dish, perfect for Sunday dinners or for entertaining!
For this pork roast recipe, I opted for a cut of pork shoulder, my favorite cut for roasts. Not so expensive and very versatile.
This recipe is awesome to make when having guests over, it does not need too much prep or supervision, it can be cooked a few hours ahead and just re-heated before serving.
I used dried porcini as it is not so easy to find fresh ones whenever you need some, plus I find that they lend even more flavor. I do not soak them into water to re-hydrate but just add them to the sauce, that is where they will release all their flavors.
Sundried tomatoes are one of my weakness, once soaked in any sauce they’re so good that whenever I bite into a chunk I go to Wonderland as would say one of my dear friends, lol!
My cut of pork shoulder was rather large and wide, so once cooked I split it in the length and then sliced it.
Serve this pork roast wine sauce porcini and sundried tomatoes with any sides that are so good with gravy like puree, polenta, etc. and some greens of course!
If you're looking for recipes to entertain, you might like my Deer Sirloin in Red Wine Sauce and its Sides or my Cod and Shrimps Crockpot, I also have a recipe for Parsnip and Carrot Puree that would wonderfully complement this pork roast recipe.
32 oz. about (1 kg.) pork shoulder
1 tbsp. mustard
2 shallots, chopped
1 cup dried porcini
10 sundried tomatoes, cut in small chunks
1 cup white wine
2 tbsp. Cognac, optional
1 tsp corn starch
A pinch of cayenne
Salt and pepper to taste
3/4 cup cream
Some vegetable oil
Pat the meat dry, add salt and pepper to taste on all sides
Into a crock pot or Dutch oven, heat some vegetable oil on medium/high heat and sear the pork roast on all sides, about 5 minutes per side
Lower the heat to medium/low, make a slurry with the white wine, 1 tbsp. mustard and corn starch, add to the Dutch oven, add the chopped shallots, a pinch of Cayenne and the Cognac, salt and pepper to taste, cover and simmer for about 30 minutes, basting the roast from time to time
Add the sundried tomatoes and porcini, simmer away for 15 more minutes
Add the cream and give a boil, cook about 1 more minute
Taste and adjust seasoning if needed, serve with your favorite sides
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