SUBMITTED BY: Dawn Parkison
blackberry wine, usually considered a dessert wine, is a great substitue for red wine when cooking meats, and especailly good with pork!
1/2 cup flour
few sprinkles of dry minced onion flakes
few sprinkles of garlic flakes or garlic powder
few sprinkles of oregano
some black pepper
olive oil
blackberry wine
take a dinner plate and sprinkle the flour then the seasonings, now rinse the pork roast in cold water and pat dry with a paper towel slightly. Then press each side of roast onto the flour mixture until all sides are coated. Heat a little oil, just enough to cover a skillet, and place roast in hot pan. Only cook till it’s browned, turn onto another side and repeat till all sides are seared. Now put roast in a dutch over with fatty portion turned up and pour a TBLSP or so of olive oil and then about a cup of the blackberry wine right over the meat and cook uncovered for 1 hour in a 375 degree oven. i know you think it will be tough and dry, but that’s why you seared it first, this holds the juices in, also if there is a fatty portion this will slowly drip down and again help keep meat moist. You can cover and cook an additional 15 to 20 minutes if it’s not done in an hour, pouring a bit of wine again. I tend to keep the flour mixture I had on plate and add it to cold water, whisk, then I add the drippingsf rom cooked roast in a pot to make up a fabulous gravy or sauce to spoon over sliced meat, but that only takes a few minutes to boi land thicken so do all that right before serving. You are going to love the rich taste the blackberry wine adds. Serve with garlic mashed potatoes or whatever your favorite sides are with roast.
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