Boneless Pork Rib Roast with Red Wine Sauce

Get a pork loin roast or a boneless rib roast. Grill or roast until internal temperature is 155 to 160. Remove from heat, cover and let rest for 5-10 minutes. Slice meat and top slices with red wine sauce.

This one was grilled on an 18" Weber with Cherry wood for smoke.


Sauce Ingredients

1/4 cup chopped Onion or Shallot
3/4 cup Red Wine (such as Merlot)
3/4 cup Beef Stock
1 Tbls Balsamic Vinegar
1 tsp Brown Mustard
3 Tbls Butter
1 tsp Thyme
Salt & Pepper to taste

Sauce Procedure

In a medium sauce pan, saute the onion till tender. Add the wine and stock. Bring to a boil and reduce liquid by half. Add vinegar and mustard and cook to a medium consistency (abut 3 minutes). Reduce heat to low. Add butter, thyme, and S&P. Stir well to incorporate. Cover and let sit till butter is melted. Stir again and serve.

OMG! This sounds divine, Keltin. I can almost smell it. I copied this because your sauce is like the one I always make for steak, except with more ingredients, so I know I can make it. (I am a balsamic addict now.) I'll bet this would be lovely over pork chops, too.

I'm thinking I'll add more onions next time, and maybe sautee some chopped tomato or perhaps mushrooms with the onions next time. We'll see.

Keltin said:

I'm thinking I'll add more onions next time, .......................... next time. We'll see.

Click to expand...

Next time, please invite me!