Reviewed: Dec. 31, 2012

I made this in my new pressure cooker since I wanted to try it out. I added a lot more carrots and garlic than called for and also added onion and celery. I sauteed the mushrooms in the bacon grease since I don't care for boiled mushrooms. I omitted the tomato paste as I didn't have any but I can see how it would add to the complexity of the flavor. The flavor of the cooking liquid didn't get into the meat very much at all but I might try marinating the roast next time. The veggies, on the other hand, were absolutely delicious. DOn't be afraid to use lots and lots of carrots since they are delightful - I added 5 large carrots and I think next time I'd add more!

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Reviewer:

val_squared

Cooking Level: Intermediate

Reviewed: Dec. 18, 2012

The whole family loved this one!

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Summer

Reviewed: Feb. 16, 2012

3.5 Stars: I liked this more than anyone else in my house. The meat did not pick up a lot of flavor. IF I make it again, I will marinate it overnight. The carrots did not get done, either. I did not use mushrooms.

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Reviewer:

Carol

Cooking Level: Intermediate

Living In: Madison, Mississippi, USA

Reviewed: Dec. 19, 2011

Amazing recipe!! I have never seen a roast disappear so fast!! Me, my hubby, and his best friend just loved it!!

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Reviewer:

colorblindrainbow

Cooking Level: Beginning

Home Town: Wisconsin Rapids, Wisconsin, USA

Living In: Rochester, Minnesota, USA

Reviewed: Apr. 23, 2011

I tried this. It was ok, but not great! If I ever made it again, I would probably use less tomato paste. Good, but not great!

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Sara

Reviewed: Nov. 21, 2010

Promised my 26 yr. old steaks for his birthday but made this instead. It was a major hit with everyone at dinner - my presentation was a bit different as I diced the carrots (I think it was prettier as the mushrooms were most the focus). It was very pretty, aromatic, moist and delicious. It will definitely make the favorites rotation.

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DARROWM

Reviewed: Nov. 16, 2010

I made this recipe last week and I'm still telling family and friends about it. It was so good, my family and I wanted to lick the plate clean. I added one step to the recipe and that was making a gravy from the juice of the roast after it was cooked. I used cornstarch to thicken and poured the gravy over the slices of roast. Beautiful.

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Reviewer:

angela

Reviewed: Sep. 30, 2010

Made this 2 nights ago and was so disappointed that I wasted 2 hours for the most bland pork i ever had. I really thought that the garlic, sugar, herbs, and of course the wine, would really get soaked up in to the meat making it both sweet and rich...but I was wrong...it was bland! My boyfriend loved it though-of all the 4 pork chops I made he will end up eating 3 because I cannot bare to eat another piece.

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Reviewer:

Lolita89

Cooking Level: Beginning

Home Town: New York, New York, USA

Reviewed: Aug. 16, 2010

We love this recipe. I added an extrat clove or two of garlic and half a cup more of wine. It makes great leftover sandwiches and adding some flour makes a great thick gravy.

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Reviewer:

eat1980

Reviewed: Jul. 7, 2010

We absolutely loved the flavor of Red Wine Pork! I made a couple substitutions because I was lacking ingredients: no butter, dried parsley, a couple tablespoons sun dried tomato pesto instead of tomato paste, and tawny port wine (no sugar - figured it was already sweet). Yum! Will definitely make it again!

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