Ingredients
Equipment
Method
- Preheat your oven to 160°C (320°F).
- In a large Dutch oven, heat olive oil over medium heat and sear the pork roast on all sides until golden brown.
- Remove the pork and set aside. Sauté sliced onions and minced garlic in the same pot until translucent.
- Return the pork to the pot, deglaze with white wine, add chicken broth, thyme, and bay leaf. Season with salt and pepper.
- Cover and transfer to the oven to slow cook for 2 hours.
- Once done, let the pork rest while you strain the sauce and thicken it with a tablespoon of flour on the stovetop.
Nutrition
Calories: 400kcalCarbohydrates: 10gProtein: 40gFat: 22gSaturated Fat: 6gCholesterol: 120mgSodium: 550mgPotassium: 700mgFiber: 1gSugar: 2gVitamin A: 2IUVitamin C: 8mgCalcium: 2mgIron: 10mg
Notes
For a non-alcoholic option, substitute white wine with apple cider or extra chicken broth. Keep the pork roast in an airtight container for up to 4 days in the fridge or freeze for up to 3 months. Avoid microwaving leftovers; reheat gently on the stovetop or in the oven with some broth to maintain moisture. For an extra crispy exterior, broil the pork for 5 minutes after oven cooking. Consider adding a dollop of Dijon mustard to the sauce right before serving for an added flavor dimension.
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