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Pork Roast Wine Sauce Porcini and Sundried Tomatoes Pinterest

Pork roast wine sauce porcini and sundried tomatoes, such a flavorful and festive dish!

This is an easy and flavorful recipe, the sauce is made of white wine, cognac and cream. Cognac is optional, but I find it is the touch that brings this sauce to another level.

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.

  • 6 servings
  • Easy
  • 1 h 30

Recipe :

Ingredients:

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

Instructions:

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

Enjoy!

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Comments (21)

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OMG the flavors in this dish sound incredible! I'm always opting for the boring old tenderloin, I really need to break out with something new, and this is it

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Lol! Thanks Sue, I do love tenderloin, pork shoulder is a great alternative though! Hope you like it

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As soon as I saw sundried tomatoes, I was sold! Looks like a perfect dish! LOVE IT!

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Thank you so much Hannah, love sundried tomatoes to pieces

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Oh, Patty, that looks and sounds magnificent! I love the addition of the porcini and cognac! Wonderful recipe, as usual!!

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Thanks so much Beth! Glad you like it

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What a lovely meal! The flavors in this sound amazing...especially with the addition of Cognac!

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Thank you so much Sarah! Cognac is really a bonus in this recipe ;):D

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Sundried tomato and porcini sauce sounds absolutely incredible!

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Thanks so much Kate!

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This looks scrumptious and that sauce is to die for!!

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Thanks so much Lisa, glad you like it!

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This looks so yummy! I love a good pork recipe

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Thanks so much Stephanie!

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Love pork with mushrooms.....and cream.....and brandy, of course! Looking forward to making this!

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Thanks so much Amanda, hope you like it as much as we did

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This pork looks so tasty! I would love to make this over the holidays!

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Thank you so much Lindsey, glad you like it!

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Patty, this recipe sounds so delicious! What a way to take an ordinary pork roast to another level! Yum! I don't blame you for loving sun dried tomatoes

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