Pork with potatoes and mushrooms in wine
How to make Pork with potatoes and mushrooms in wine recipe - It’s easiest to ask the butcher to score the pork for you. However, if you decide to do it yourself, use a sharp knife to make cuts about ¼in (5mm) apart. Make sure your cuts go with the grain so the pork will be easier to slice. porc aux pommes de terre et champignons au vin recette
Serves 6
Ingredients:
3lb (1.35kg) boneless pork shoulder roast, skin scored with the tip of a sharp knife
sea salt
2 ¼lb all-purpose waxy potatoes, peeled and halved or quartered, if large
1 tbsp olive oil
a few sprigs of fresh rosemary
1½ cups dry white wine
9oz (250g) mushrooms, trimmed and halved if large
1 ¼ cups hot vegetable stock
Method:
1 Preheat the oven to 425°F (220°C). Place the pork in a large roasting pan and rub thoroughly with the salt, getting it into all the score marks. Toss the potatoes with the oil, season with salt, then add to the pan along with the rosemary sprigs. Roast in the oven for 20 minutes, until the skin is browned and crispy.
2 Meanwhile, heat the wine in a saucepan over low heat until warm, then spoon it over the meat. Add the mushrooms, pour in the stock, then reduce the oven temperature to 350°F (180°C) and cook for 1 hour.
3 Reduce the oven temperature once again, this time to 300°F (150°C), and cook for another 30 minutes, until the potatoes are meltingly tender and the stock has almost disappeared. Remove from the oven and keep warm while the pork rests for 15 minutes. Slice the pork and serve with the potatoes, mushrooms, and some crusty bread.
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