This classic comfort dish features a tender pork roast infused with a savory stuffing of sautéed onions, celery, peppers, and garlic, all seasoned with a hint of cayenne for warmth. The roast is nestled among hearty carrots and potatoes, then slow-baked in a convenient cooking bag with a rich sauce made from onion soup mix and dry white wine. The result is juicy, fall-apart meat surrounded by caramelized vegetables swimming in a glossy, aromatic gravy. ItâÂÂs an ideal centerpiece for Sunday dinners, holiday gatherings, or any occasion where you want to serve a crowd without spending hours at the stove. The combination of sweet wine, savory onion, and peppery heat creates a complex flavor profile that pairs beautifully with simple sides like crusty bread or green beans.
Pork Roast
Description
This classic comfort dish features a tender pork roast infused with a savory stuffing of sautéed onions, celery, peppers, and garlic, all seasoned with a hint of cayenne for warmth. The roast is nestled among hearty carrots and potatoes, then slow-baked in a convenient cooking bag with a rich sauce made from onion soup mix and dry white wine. The result is juicy, fall-apart meat surrounded by caramelized vegetables swimming in a glossy, aromatic gravy. ItâÂÂs an ideal centerpiece for Sunday dinners, holiday gatherings, or any occasion where you want to serve a crowd without spending hours at the stove. The combination of sweet wine, savory onion, and peppery heat creates a complex flavor profile that pairs beautifully with simple sides like crusty bread or green beans.Directions
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Preheat the oven to 400°F (200°C).
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In a skillet, melt the butter over medium heat.
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Add the finely chopped carrot, celery, onion, green pepper, and garlic to the skillet.
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Sauté the vegetables for about 2 minutes until slightly softened but still crisp.
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Stir in the dry mustard, cayenne pepper, and a pinch of salt and pepper.
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Remove the skillet from heat and allow the vegetable mixture to cool completely.
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Season the pork roast generously with salt and pepper on all sides.
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Using a sharp knife, make small slits or pockets on the top side of the roast.
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Stuff the cooled vegetable mixture into the slits and spread any remaining mixture over the top of the roast.
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Prepare the roasting bag according to package instructions and place it in a roasting pan large enough to hold the roast and vegetables.
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Place the stuffed pork roast in the center of the roasting bag.
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Arrange the peeled carrot bags and cut potatoes around the roast inside the bag.
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In a bowl, combine the onion soup mix and white wine, stirring until smooth.
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Pour the wine and soup mixture into the roasting bag over the roast and vegetables.
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Close the bag securely using the provided ties.
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Use a fork to poke four or five small holes in the top of the bag to allow steam to escape.
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Bake for 1.5 to 2 hours, or until the pork is cooked through and the vegetables are tender.
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Carefully open the bag away from your face to avoid steam burns.
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Serve the roast and vegetables with the pan juices.
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 1003.7kcal
- % Daily Value *
- Total Fat 51.1g79%
- Saturated Fat 17.7g89%
- Cholesterol 272.4mg91%
- Sodium 566.5mg24%
- Total Carbohydrate 25.7g9%
- Dietary Fiber 4.6g19%
- Sugars 11.3g
- Protein 93.9g188%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
