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Home / Food and Wine Pairings / Roasted pork with roasted vegetable sauce

Roasted pork with roasted vegetable sauce

Judith Papesh, Contributor
Wine Pairings:  

Winter is a time for rich and savory dishes like this Roasted Pork with a Vegetable Sauce. The vegetables are roasted with the pork and used to make an unforgettable umami-driven sauce. A lot is happening here, and we have paired the 2016 Laterus Syrah with its black fruit, smoke, and dried herb aromas. A Syrah with medium acid, robust tannins, and balanced berry flavors will complement the roasted vegetable sauce and rich pork without getting in the way or getting lost in the sauce!

Ingredients

Pork Roast
  • 5 - 6 pound bone-in pork shoulder roast, exterior fat trimmed to ¼ inch 
  • 1½ teaspoons kosher salt
  • 2 tablespoons extra-virgin olive oil 
Sauce
  • 4 medium onions, cut into ½-inch pieces
  • 2 medium carrots, cut into ½-inch pieces
  • 2 leeks, white and light- green parts, cut into ½-inch pieces 
  • 3 stalks celery with leaves, cut into ½-inch pieces 
  • ¼ cup dried porcini mushrooms, crumbled or chopped (about ½ ounce)
  • 1 teaspoon whole black peppercorns
  • 5 whole cloves 
  • 1 tablespoon rosemary leaves 
  • 2 bay leaves 
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt, plus more to taste
  • 1½ cups dry white wine
  • 3 cups chicken stock

Steps

1.

Preheat the oven to 400 degrees F with the rack in the middle position.

2.

Rinse and dry the pork and place it in the center of a roasting pan. Salt the meat on all sides, then drizzle with the olive oil.

3.

Scatter the chopped leeks and celery, porcini mushrooms, peppercorns, rosemary, cloves, and bay leaves around the meat. Drizzle the vegetables with olive oil, and season with salt, tossing the vegetables around to be sure they are well seasoned.

4.

Pour the white wine and broth into the pan to about one inch on the side of the meat; add water as needed.

5.

Set the pan in the oven, and roast for an hour, then stir the vegetables and rotate the pan. Roast for another hour or more until the internal temperature on the roast reaches 170 degrees on an instant-read thermometer.  The meat should be browned and the fat cap crisp and caramelized.   

6.

Use a large spatula to move the pork from the roasting pan to a platter and cover with foil. Turn the oven up to 425 degrees F and move the rack to a higher position.  

7.

Remove the bay leaves from the roasting pan and use a potato masher to combine the cooked vegetables and pan juices.

8.

Set a sieve in a medium saucepan and pour in all of the juice and mashed vegetables using a large spoon to press the vegetables against the sieve to release the liquid. Remove the sieve and discard the solids.

9.

Allow the liquid settle, then skim off any fat. Bring the juices to a boil over high heat and reduce uncovered to 3 cups. Add water before reducing if needed to make 3 cups.

10.

Return the roast to the roasting pan and baste with some of the sauce. Roast until browned and crusty, about 10 to 15 minutes. Check the meat frequently and turn the pan if it begins to brown unevenly.

11.

Let the roast rest for 10 minutes before moving to a warm serving platter. Moisten the roast with the sauce. The extra sauce can be shared at the table.  

About Judith Papesh, Contributor

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