Drunken Pork Roast And Gravy

1. 1

   Preheat oven to 325 degrees Fahrenheit.

2. 2

   Rub Italian seasoning all over the pork roast (be generous) and set aside.

3. 3

   In a Dutch oven casserole dish, heat olive oil and bacon grease on medium high.

4. 4

   Add pork roast and sear on all sides (about 1 or 2 minutes per side).

5. 5

   Add the onion and garlic on the last turn.

6. 6

   Remove from heat; add wine; cover and bake for 2-1/2 to 3 hours or until internal temperature reaches 160 degrees Fahrenheit.

7. 7

   Remove roast from pot and place on cutting board.

8. 8

   Cover with foil (allowing meat to 'set') and begin making the gravy.

9. 9

   Place the Dutch oven containing the baked juices (wine sauce) on top of the stove over medium heat.

10. 10

    In a small bowl, mix the milk and flour until smooth.

11. 11

    Add the flour mixture to the juices; season with salt and pepper to taste.

12. 12

    Whisk or stir constantly until you get gravy consistency (about 10 minutes). If gravy becomes too thick, simply add more milk, a little at a time.

13. 13

    Slice pork and serve with the gravy.

* Per serving · 4 servings · Values may vary.

No additional tips available.