A Pork roast with a creamy, dairy free, white wine sauce. This post is a little late, as I am running behind in life. I spoiled my husband on Father’s Day with this recipe. I gave him a taste as he sat in his chair upstairs, unaware of what I was doing in the kitchen. His head spun around the moment he tasted it. A look of shock on his face. “What is that!?!? It tastes amazing.” A lot of wow factor on this one!
For the pork roast:
1 Tablespoon salt and water for brine
2 Lb pork roast
1/2 teaspoon sage powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 Tablespoon olive oil or butter
For best results, brine your roast for at least 4 hours. To brine, place your roast in a bag or bowl large enough to host your roast and enough water to fully submerge your roast in water. Throw in a tablespoon of salt, minced garlic and a dash of black pepper. Place in refrigerator and let sit.
Once brined, create a rub with sage, garlic powder and salt. The amount you use will depend on the size of the roast. My roast was 2lbs. I used 1/2 teaspoon salt, sage and 1/4 teaspoon garlic powder. Rub down your roast prior to dropping it into a hot pan.
Preheat a frying pan (stainless steel or cast iron work best) with 2 tablespoons of oil or butter to sear the outside of the meat. Believe me, the flavorful crust on the meat will make searing prior to baking worth it!
Once seared, place in a pan and into the oven it goes. I preheated a cast iron dutch oven and dropped it in at 350 degrees for about an hour. You will cook the meat until it reaches 160 degrees. Let the roast cool a bit before cutting it.
To make the sauce:
4 cups beef broth
1/2 cup dehydrated porcini mushrooms
1 sprig sage
1 sprig rosemary
2-3 cloves roasted garlic
2 cup cashews ( more is you want a thicker sauce)
1 cup dry white wine
In a sauce pan, combine beef broth, mushrooms and herbs. Steep your mushrooms until rehydrated. With a strainer remove the mushrooms and herbs.
Set the mushrooms aside, discard the herbs and return the broth to the pan. Add garlic and cashews to the broth and bring to a boil. Once you have brought it to a boil, remove from heat and let it cool slightly before blending. I use my smoothie cup attachment from my Ninja blender to create my creamy sauce. Pour the contents of the sauce pan into the blender and blend until smooth. You shouldn’t be able to tell nuts were used in the sauce instead of heavy cream.
Return the sauce to the pan and add the wine and rehydrated mushrooms. On low, slowly simmer the sauce, allowing the wine to slowly come to temp and blend with the rest of the sauce.
The roast would pair well with rosemary roasted potatoes or a decadent mushroom stuffed ravioli. Smothered in creamy mushroom sauce, and of course a glass of white wine. Mine was paired with turkey and mushroom potstickers. Yum!