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Pork Roast Chianti

Submitted by Andrea Stalcup, Jeffersonton, VA

A great marinade makes this pork roast a favorite main dish of Andrea. "The key to this elegant and delicious pork roast is to marinate it overnight," Andrea says. "Make sure you use a good bottle of Chianti for best results. Each time I make this dish, my friends beg me for the recipe. It's easy to prepare and makes a beautiful presentation, so it's perfect for a dinner party."


Pork Roast

  • 4-pound boned, rolled, and tied pork roast


  • Salt and freshly ground pepper, to taste
  • 1½ cups Chianti
  • 1 tsp. garlic powder
  • 2½ Tbs. freshly squeezed lemon juice
  • 2 tsp. Worcestershire sauce
  • 3 tsp. Italian seasoning
  • 1 8-ounce jar tomato sauce
  • 1 tsp. sugar

Additional Ingredients

  • 3 Tbs. olive oil
  • 1 medium onion, diced
  • 4 small new potatoes, diced


Season pork on both sides with salt and pepper. In medium bowl, whisk remaining ingredients for marinade until well-blended and pour over pork roast. Refrigerate for 24 hours.

Bring roast to room temperature. In large Dutch oven or skillet, heat olive oil, then sear roast on all sides. Add marinade, the onion, and potatoes, and cook on medium low heat until done — about three hours — occasionally and carefully turning the roast. Let roast rest for 15 minutes prior to carving (This allows the juices to distribute evenly throughout the roast). Garnish with fresh sprigs of rosemary.