Roast pork with red wine has always been one of my favorite comfort dishes. It’s rich, flavorful, and incredibly satisfying.
Best of all, this roast pork recipe is easy to prepare, and once you try it, I’m sure you’ll want to make it again and again.
Why You’ll Love This Roast Pork Recipe
This is the kind of dish you save for Sundays or a special evening when you have a bit more time.
The pork cooks low and slow in the oven (or even in the pressure cooker), allowing it to tenderize beautifully.
Pork has a reputation for drying out, especially when roasted, but keep reading—I’ll share a few secrets that guarantee a juicy, moist roast pork every single time.
The Way My Mum Cooks It
If you’ve been following my blog, you already know food is my passion. What you might not know is that my other passion is psychology. You may be asking—how do the two connect?
Well, let me ask you this: how do you feel when you visit your mum, and she cooks a dish you grew up eating? When you take that first bite, do you feel your mind traveling back to your childhood?
That’s exactly what happens when my mum makes this roast pork with red wine. For me, food is not just about taste—it’s about memory, emotion, and connection. This dish instantly takes me back to our cozy Sunday table, when everything felt warm, safe, and full of love. Another dish that takes me back is ttavas recipe that you should try!
And honestly, I have to admit—my mum still makes it better than I do. But isn’t that always the case? Mums just have that magical touch in the kitchen.
Secrets for Perfect Roast Pork
Want to know how to make the juiciest roast pork? Here are a few tips:
- Low and slow: Let the pork cook gently in the oven to absorb all the flavors.
- Red wine magic: The wine tenderizes the meat and adds depth to the sauce.
- Rest the meat: Don’t cut into the roast right away—let it rest so the juices stay inside.
By following these simple tricks, you’ll enjoy roast pork that’s tender, moist, and packed with flavor!
Step 1 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. Step 2 In a pan, add some olive oil, heat it up, and sear the meat for 2 minutes on each side. Step 3 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. Step 4 When the meat is ready, you will notice some leftover wine and meat juices. We will need that to cook our pasta. Step 5 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. Step 6 Serve with some grated cheese, traditionally halloumi cheese, and ENJOY! 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
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