roast pork and potatoes
(1 RATING)
This is a recipe my mother, may she RIP, created. I added a touch here and there, and it's become one of my favorite dishes to serve, especially in the colder weather. I usually use an oval, blue-speckled roasting pan for this recipe. Be careful not to let the liquid boil out, so check it often. Add additional wine and water, or chicken broth, if necessary. Enjoy!
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prep time
10 Min
cook time
2 Hr
method
Bake
yield
4 serving(s)
Ingredients
- 3 pounds pork loin roast
- 1 package dry onion soup mix
- 1 can cream of mushroom soup, undiluted
- 1 can small can, mushroom pieces
- 1 1/2 cups white wine, medium bodied
- 1/2 cup red wine, dry, full bodied
- 4 large potatoes
- 1 can water
How To Make roast pork and potatoes
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Step 1Rinse meat and coat entirely with the onion soup mix. Put meat and remaining soup mix in a large roasting pan.
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Step 2With a wire wisk, mix the mushroom soup, water and wines. Add the canned mushrooms (or fresh if you prefer) plus liquid and pour mixture around the meat.
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Step 3Roast for approx. 1 hour at 350 degrees, and then add the potatoes. Cook for an additional hour or until the potatoes are done. Make sure you don't run out of liquid in the pan before the potatoes are cooked. You can add more wine or even chicken broth, if necessary.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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