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Red Wine Pork


"I must give credit for this delicious recipe to my step-grandmother, Harriet Davis"
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2 h 20 m servings 449 cals
Original recipe yields 8 servings


  • Calories:
  • 449 kcal
  • 22%
  • Fat:
  • 25.4 g
  • 39%
  • Carbs:
  • 7.7g
  • 2%
  • Protein:
  • 38.5 g
  • 77%
  • Cholesterol:
  • 129 mg
  • 43%
  • Sodium:
  • 459 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Heat bacon drippings in a large skillet over medium-high heat. Brown roast on all sides. Remove roast to a casserole dish. Place butter, garlic, and carrots in the skillet. Reduce heat to medium. Stir in parsley, bay leaf, salt, pepper, tomato paste, and sugar. Pour in red wine, and stir to combine. Pour over pork roast.
  3. Bake in preheated oven for 1 hour. Remove, and arrange mushrooms around the roast. Return to oven, and bake 1/2 hour.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 62
  1. 72 Ratings

Most helpful positive review

This recipe has to find more cooks! I had a plain sirloin pork roast that i was cooking and wanted to do something different. since there was no bone, I wanted there to be some juice for it to...

Most helpful critical review

Sorry, but I don't know what all the fuss is about. I followed the directions totally, but my roast was still pink after the time stated. Perhaps my pan was too big, but the juices were barely e...

Most helpful
Most positive
Least positive

This recipe has to find more cooks! I had a plain sirloin pork roast that i was cooking and wanted to do something different. since there was no bone, I wanted there to be some juice for it to...

This is an amazing meal! I used a slow cooker instead of the oven, added 3/4 t rosemary, an onion and a little more wine than what the recipe showed. Unbelievably tender and tasty!!! I cut the r...

I used this recipe as a guide to make red wine boneless pork chops. I skipped the bacon drippings, butter, bay leaf and carrots. I cooked the mushrooms in half a cup of red wine until they wer...

This pork roast was fantastic. I followed the recipe and the roast was very tender and flavorful. The gravy was very rich and tasty, and the bacon grease adds so much flavor. Everyone raved abou...

I made this recipe adding a bit more of wine and it was absolutely delicious, even for a non experienced cooker as I am this was almost perfect! I would leave the pork marinating for some time ...

This was very good - cooked perfectly - the wine/mushroom sauce was yummy - I used a hearty burgundy wine and it was really good over rice.

As others have said, don't let the number of raters scare you off, this is AMAZING!!!!! My husband usually doesn't like roasts (odd, I know) but he raved over this and can't wait until I make i...

I have made this recipe twice now to fantastic results. I used a Beaujolais that paired wonderfully with the pork. I also used a bone in roast that created a "sweeter" taste to the meat. The ...

I made this for dinner last night and my boyfriend is still talking about how great it was this morning! I used a slow cooker with a 2.5lb roast, cooking it for 6 hours (adding mushrooms at the ...