Roast Pork with red wine has been one of my favorite comfort dishes. It’s easy to prepare, it’s flavorsome, and once you try it I know you will enjoy it on repeat.
This roast pork recipe is a Sunday recipe or any other day you have time to prepare it. It needs love and time to cook for a few hours in the oven or the pressure cooker so the meat tenderizes enough. Traditionally, pork can get quite dry when cooking, especially when cooking in the oven. Keep reading, though, to find out a few secrets to get super moist roast pork.
The way my mum cooks it
I am sure you know by now that this blog is my passion. What you might not know, though, is that my other passion in life is psychology which happens (after a lot of hard work) to be my day job too. You might be wondering why I am mentioning it and how the two are connected.
Let me ask you a question then. How do you feel when you visit your mum, and she cooks you some (or a lot!) of food? How do you feel when you take a bite? Does your mind just travel to when you were a child?
This roast pork recipe is exactly that for me. Food is an effective trigger of deeper memories of feelings and emotions and internal states of the body and mind. When my mum cooks it, I am immediately transferred to our Sunday table when I was younger, feeling cozy and warm inside.
Oh, and my mum cooks it better, as everything else. Don’t all mums have that gift?
Roast pork tips
The first tip for this roast pork recipe is to choose your meat cut wisely. I would avoid pork loin since it’s quite lean. The cuts I have used and always come back super moist and tender are pork leg and pork shoulder.
If you have the time, marinate the meat for a night in the fridge using red wine.
Finally, if you are going to cook it in the oven, use a Dutch oven or another oven tray with a lid. You need to keep it covered for as long as you cook it. Of course, you can start the process by cooking it in the pressure cooker first and then finishing it in the oven.
Whatever you choose, I am sure you will love this recipe as much as I do, and I can’t wait to hear your feedback.
Much love
Dina x
Step 1 Step 2 Step 3 Step 4 Step 5 Step 6 If you want to marinate the meat, continue with the same process but instead of cooking it immediately in the oven or pressure cooker, place it in the fridge overnight and cook the next day. 
Ingredients
Instructions
Peel the garlic cloves and get a sharp knife. With your knife, stab the meat in scattered areas making small holes. In each small hole, squeeze in one garlic clove.
In a pan, add some olive oil, heat it up, and sear the meat for 2 minutes on each side.
If you are going to use a Dutch oven, add the meat, salt, pepper, cinnamon, and wine. Cover and cook in the oven for 2 to 3 hours at 180C.
OR
If you are using a pressure cooker, you can sear the meat there and then add the salt, pepper, cinnamon, and dry wine. Let it cook for 1 hour using your pressure cooker instructions.
When the meat is ready, you will notice some leftover wine and meat juices. We will need that to cook our pasta.
Take the wine and meat juices and add water (depending on how much pasta you are cooking, you can calculate the water needed). In the water and wine, add one vegetable stock and bring to a boil. Cook your preferred pasta to your preference. I usually use spaghetti or orzo.
Serve with some grated cheese, traditionally halloumi cheese, and ENJOY!Notes
