"Nach Winzer Art" (Vinter's Specialty) usually means cooked with wine. This roast is cooked in an oven bag, reducing clean up and creating a very moist roast. The tart wine in the sauce is moderated with a small amount of cream. Plan on marinating for 12 to 24 hours before cooking.
Makes 6-8 servings, depending on size of roast.
Prep Time: 40 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 2 hours, 10 minutes
- 2 1/2 - 3 lb. pork roast
- 2 cloves of garlic, minced
- 2 onions, chopped
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 tsp. whole allspice or 1/2 tsp. ground
- 2 c. dry white wine
- 2-3 carrots, cut in rounds
- 4 stalks of celery, chopped
- 1 tsp. dried marjoram
- 1 T. cornstarch
- 4 T. cream
Rinse the pork roast and dry it with paper towels. Chop the onions and garlic and place them in an oven bag (such as Reynolds Oven Bags) with the roast, wine, salt, pepper and allspice. Close the bag and marinate the roast in the refrigerator for 24 hours, turning occasionally.
Pour the marinade off the roast and through a sieve, retaining the liquids. Discard the onions and spices. Return the liquid to the roast, add the carrots, celery and marjoram to the bag and close the oven bag again with the tie provided. Place the oven bag in a roasting pan at least 2 inches deep. Place the pan in the oven and roast for approximately 1 1/2 hours at 325°F or until done (meat temperature should register at least 160°F).
Remove roast from oven, snip a small hole in one corner of the oven bag and drain the liquid off into a saucepan.
Heat and reduce the liquid for about 10 minutes. Taste and add salt or pepper, as necessary. Mix the cornstarch and the cream in a small bowl and pour into the sauce to bind. Simmer, stirring, for about 10 minutes.
Remove the roast and vegetables from the bag and arrange on a platter to carve. Pass the white wine sauce.
- Tip: You may also add 8 ounces fresh mushrooms, cleaned and halved, to the oven bag before roasting.
- Tip: You may choose to marinate in a different bag or a bowl (non metallic), instead of the oven bag, if you wish. Transfer the roast to the oven bag for cooking.