Pork roast with red wine sauce
INGREDIENTS
- 1 + 1/4 kg boneless pork shoulder
- 2 garlic cloves
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1/4 cup extra virgin olive oil (about 60 ml)
- Salt and pepper, to taste
- 1 cup beef broth (about 250 ml)
- 1 cup red wine (about 250 ml)
- 1 shallot
- 1 tbsp butter
- 1 tbsp cornstarch dissolved in cold water
INSTRUCTIONS
- Tie the pork shoulder with kitchen twine to help it keep its shape during cooking.
- Rub the meat with salt and let it marinate for at least 30 minutes.
- In a large pot, heat the olive oil and butter over medium heat.
- Add the crushed garlic, sliced shallot, rosemary, and thyme. Sauté for a few minutes until fragrant.
- Add the pork roast and brown it well on all sides.
- Pour in the red wine and let the alcohol evaporate for about 5 minutes.
- Add the beef broth, cover with a lid, and reduce the heat to low.
- Simmer for about 40 minutes, turning the roast halfway through cooking.
- Once cooked, remove the roast from the pot and discard the twine.
- Strain the cooking liquid to remove the herbs and solids.
- Return the strained liquid to the pot and simmer until it reduces by about half.
- Stir in the dissolved cornstarch. If the sauce is too thick, add a bit more broth to reach the desired consistency.
- Slice the roast and arrange the slices on a serving platter.
- Drizzle generously with the red wine sauce.
- Serve hot, paired with sides like mashed potatoes or seasonal vegetables.
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