White Wine Marinated Pork Roast
Transform your dinner table into a feast of sophistication with this White Wine Marinated Pork Roast, a recipe that’s as elegant as it is flavorful. Marinated in a fragrant blend of dry white wine, olive oil, minced garlic, fresh rosemary, and thyme, this tender pork loin absorbs layers of rich, herbaceous goodness. As it roasts to perfection, surrounded by caramelized onions and sweet chunks of roasted carrots, it releases irresistible aromas that will have your whole household eagerly awaiting the first bite. A splash of chicken broth ensures the meat remains juicy and succulent, while basting with pan juices deepens the flavor profile. With just 15 minutes of prep time and simple roasting steps, this dish strikes a perfect balance between gourmet results and approachable execution. Ideal for dinner parties or family meals, this white wine pork roast pairs beautifully with a crisp green salad or creamy mashed potatoes for a meal that’s sure to impress. Perfectly tender, melt-in-your-mouth pork has never been easier to achieve!
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Recipe Information
Ingredients
- 1.5 pounds Pork loin roast
- 1 cup Dry white wine
- 3 tablespoons Olive oil
- 4 cloves Garlic cloves, minced
- 2 tablespoons Fresh rosemary, chopped
- 1 tablespoon Fresh thyme leaves
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper, freshly ground
- 1 medium Onion, quartered
- 2 Carrots, peeled and cut into chunks
- 1 cup Chicken broth
Instructions
In a medium-size bowl, whisk together the white wine, olive oil, minced garlic, rosemary, thyme, salt, and black pepper.
Place the pork loin in a large resealable plastic bag or a shallow dish. Pour the marinade over the pork, ensuring it is fully coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, or preferably overnight.
Preheat your oven to 350°F (175°C).
Remove the pork from the marinade and place it in a roasting pan. Discard the marinade.
Arrange the onion quarters and carrot chunks around the pork in the roasting pan.
Pour the chicken broth into the bottom of the pan to keep the meat moist during cooking.
Place the roasting pan in the preheated oven and cook for approximately 75-90 minutes, or until the internal temperature of the pork reaches 145°F (63°C). Baste the pork with the pan juices every 20-30 minutes for added flavor.
Once the pork is done, remove it from the oven and tent it loosely with aluminum foil. Let the roast rest for 10 minutes to allow the juices to redistribute.
Slice the pork roast and serve with the roasted vegetables and pan juices drizzled on top. Enjoy!
Nutrition Facts
Calories |
489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 994 mg | 43% | |
| Total Carbohydrate | 10.2 g | 4% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 4.2 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 871 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
