Ingredients with Measurements:
- 2 lbs pork roast
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp vegetable oil
- 1 cup red wine
- 1 cup beef broth
- 2 tbsp tomato paste
- 1 tbsp cornstarch
- 1 tbsp cold water
- Salt and pepper to taste
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a roasting pan, heat the vegetable oil over medium-high heat.
3. Season the pork roast with salt and pepper and sear it on all sides until browned.
4. Remove the pork roast from the pan and set it aside.
5. Add the chopped onion and minced garlic to the pan and sauté until the onion is translucent.
6. Add the red wine, beef broth, and tomato paste to the pan and stir to combine.
7. Return the pork roast to the pan and spoon the sauce over it.
8. Cover the pan with foil and roast in the oven for 1 1/2 to 2 hours, or until the internal temperature of the pork roast reaches 145°F.
9. Remove the pork roast from the pan and let it rest for 10 minutes before slicing.
10. In a small bowl, whisk together the cornstarch and cold water until smooth.
11. Pour the pan juices into a saucepan and bring to a simmer over medium heat.
12. Whisk in the cornstarch mixture and continue to simmer until the sauce thickens.
13. Season the sauce with salt and pepper to taste.
14. Serve the sliced pork roast with the red wine sauce.
Time:
Preparation time: 15 minutes
Cooking time: 1 1/2 to 2 hours
5. Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 7g
Protein: 34g
Substitutions for ingredients:
- Pork roast can be substituted with beef roast or lamb roast.
- Red wine can be substituted with beef broth or chicken broth.
- Tomato paste can be substituted with ketchup or tomato sauce.
Variations:
- Add sliced mushrooms to the pan when sautéing the onion and garlic.
- Add chopped fresh herbs, such as rosemary or thyme, to the sauce for added flavor.
- Use white wine instead of red wine for a lighter sauce.
Tips and tricks:
- Make sure to sear the pork roast on all sides before roasting to lock in the juices.
- Use a meat thermometer to ensure the pork roast is cooked to the correct temperature.
- Let the pork roast rest before slicing to allow the juices to redistribute.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the sliced pork roast and sauce in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the sliced pork roast on a platter with the red wine sauce drizzled over the top. Garnish with fresh herbs, if desired.
Garnishes:
Fresh herbs, such as rosemary or thyme, can be used as a garnish.
Pairings:
This dish pairs well with roasted potatoes and steamed vegetables.
Suggested side dishes:
Roasted potatoes and steamed vegetables.
Troubleshooting advice:
- If the sauce is too thin, whisk in more cornstarch and water mixture until desired consistency is reached.
- If the pork roast is not cooked to the correct temperature, return it to the oven and continue to roast until it reaches 145°F.
Food safety advice:
Make sure to cook the pork roast to the correct temperature to ensure it is safe to eat.
Food history:
Mecklenburger Rippenbraten mit Rotwein-Soße is a traditional German dish that originated in the Mecklenburg region of Germany.
Flavor profiles:
This dish has a rich and savory flavor from the pork roast and red wine sauce.
Serving suggestions:
Serve this dish with a side of roasted potatoes and steamed vegetables for a hearty and satisfying meal.
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Region: German