Savor the Juicy Pot-Roasted Pork Recipe Today!

Are you searching for a mouthwatering pork recipe to impress your dinner guests? Look no further than this pot-roasted pork with red wine, sage and rosemary recipe! This French-style braised pork is packed with flavor and is perfect for family dinners or special occasions.

The key to this recipe’s success lies in the combination of juicy pork cooked until it is fall-apart tender, and the earthy flavors of rosemary, sage, and garlic cloves. The addition of red wine brings a rich depth of flavor to the dish, while porcini mushrooms add an umami punch that elevates it even further.

Not only is this recipe delicious, but it is also easy to make. All you need are a few simple ingredients and a little bit of patience. So why not delight your taste buds by trying out this hearty pot-roasted pork dish at home? Trust me – your family and friends will be singing your praises after just one bite!

Why You’ll Love This Recipe

Pot-Roasted Pork With Red Wine, Sage and Rosemary
Pot-Roasted Pork With Red Wine, Sage and Rosemary

Are you looking for a comforting and delicious meal for your next dinner party or family gathering? Look no further than this pot-roasted pork with red wine, sage, and rosemary recipe. Trust me, you will love it!

First off, the flavors in this dish are simply amazing. The combination of robust red wine, fragrant herbs like sage and rosemary, and succulent pork make for a mouth-watering experience that will leave your guests begging for more. And who doesn’t love a warm and hearty meal that’s perfect for chilly evenings?

But what really sets this recipe apart is its versatility. Want to switch things up? Play around with different types of mushrooms (I recommend porcini), or consider adding some sun-dried tomatoes or fennel to the mix for added depth of flavor. Plus, thanks to its one-pot preparation method, it’s easy to customize this dish according to your preferences.

Another benefit of this recipe is how easy it is to make! With simple ingredients that are probably already in your kitchen and straightforward instructions, anyone can achieve fantastic results. Even inexperienced cooks can nail the perfect sear on their pork roast and create a succulent masterpiece.

Finally, when it comes to pairing a wine with this dish, the possibilities are endless. As someone who loves experimenting with different wine pairings, I’m happy to report that red wines work well with pot-roasted pork dishes. However, if you prefer white wine or have other preferences, go ahead and try those instead – after all, cooking should be fun!

In conclusion, if you’re looking for a hearty and delicious meal that’s simple to make yet impressive to serve; our pot-roasted pork with red wine, sage and rosemary recipe is perfect for you. So why not add it to your repertoire today? Your taste buds – and your dinner guests – will thank you!

Ingredient List

 Aromatic herbs and rich red wine make this pork roast one to remember!
Aromatic herbs and rich red wine make this pork roast one to remember!

Here is a list of ingredients you will need to make pot-roasted pork with red wine, sage, and rosemary recipe:

  • Pork: 1 kg pork loin rolled with skinless boneless saddle eye is ideal for this recipe.
  • Red wine: Choose a full-bodied red wine that compliments pork. Which red wine goes well with pork? I recommend using 1 to 2 cups of a red wine that has a good balance between tannin and acidity.
  • Garlic cloves: You will need 2 cloves of fresh garlic. Garlic adds depth and flavor to the dish.
  • Rosemary: A bunch of fresh rosemary adds complexity and aroma to the pork.
  • Sage leaf: Fresh sage is known for its distinct taste and healing properties. You will need a handful of sage leaves for this recipe.
  • Butter: Use unsalted butter to cook the onions and mushrooms.
  • Porcini mushrooms: Porcini mushrooms are known for their earthy flavor and meaty texture. If you can not find them, use other mushrooms such as shiitake or crimini.
  • Olive oil: Extra-virgin olive oil adds richness and depth to the dish.
  • White wine (optional): If you do not want to use all red wine, you can add a small amount of white wine to the dish. White wine provides acidity that complements the sweetness of the pork.
  • Salt and pepper: Season the pork with salt and pepper to taste.

The Recipe How-To

 When it comes to cooking pork, pot-roasting is a great way to enhance flavor and tenderness.
When it comes to cooking pork, pot-roasting is a great way to enhance flavor and tenderness.

Seared Pot-Roasted Pork with Red Wine, Sage and Rosemary

Prep Time: 30 mins | Cook Time: 3 hrs | Total Time: 3 hrs 30 mins

Preheat the Oven

Preheat the oven to 150°C/300°F/gas mark 2.

Season the Pork

Take 1 kg (skinless boneless) pork loin rolled and make sure that there is not much fat left but as much as possible. Season it with salt and pepper.

Sear the Pork

Place the fat side of pork in a pan and gently sear for 6 to 8 minutes or until well colored and the fat has rendered.

Add Herbs and Aromatics

Once seared, add 2 cloves of garlic (crushed), a sprig of rosemary, a sprig of sage, and pour in 250ml of good-quality red wine. You can also use white wine instead, but red wine pairs best with pork.

Roast Fat Side Up

Add more rosemary, and let it sit for some time for a deeper flavor. Flip the pork fat side up – this will ensure that the meat stays moist while cooking, then put it in the oven for about 3 hours or until fully cooked.

Check if Done

Insert a meat thermometer into the thickest part of your roast pork; when it reads at least 145°F, your roast is done to medium-rare perfection.

Remove from Oven

When your pot-roasted pork is done roasting, you can remove it from the oven.

Let Cool Down Before Serving

Let it rest for at least 15 minutes before carving to redistribute its juices for added tenderness before serving with polenta or roasted vegetables. You can also top it off with some chopped herbs like parsley to add freshness to the roast.

Enjoy your delicious pot-roasted pork with red wine, sage and rosemary!

Substitutions and Variations

 Sage and rosemary are the dynamic duo of this recipe– they complement the pork's natural sweetness perfectly.
Sage and rosemary are the dynamic duo of this recipe– they complement the pork’s natural sweetness perfectly.

If you don’t have some of the ingredients listed for this pot-roasted pork recipe, don’t worry. There are several substitutions and variations you can make without sacrificing flavor.

For starters, if you do not have access to porcini mushrooms or they’re not your preference, you can use button or shiitake mushrooms. If the skinless, boneless pork loin rolled with herbs is not available, go ahead and use a bone-in pork roast or a French-style braised pork loin.

If you’re looking for a vegetarian or vegan version of this dish, try using seitan or portobello mushrooms in place of the pork. Instead of butter and parmesan cheese in the polenta, use vegan butter or olive oil, and nutritional yeast in place of parmesan cheese.

To add more sweetness to this savory dish, consider incorporating chopped fennel bulb or sun-dried tomatoes in addition to garlic. Instead of using red wine, try using white wine combined with chicken broth or vegetable broth.

You can also experiment with different herbs that complement the rich flavor of pork roast. For example, instead of rosemary and sage leaf combination, use thyme and dried rosemary. Add fresh parsley as a garnish for an extra burst of freshness.

Don’t be afraid to make this recipe your own by adjusting ingredients to suit your taste preferences or dietary needs. The possibilities are endless!

Serving and Pairing

 As this pot-roast bubbles away in the oven, your kitchen will be filled with heavenly aromas!
As this pot-roast bubbles away in the oven, your kitchen will be filled with heavenly aromas!

The pot-roasted pork with red wine, sage and rosemary is a hearty and flavorful dish that pairs well with a variety of sides. One classic pairing is with buttery polenta, topped with freshly grated parmesan cheese and parsley. The creamy texture of the polenta and the salty, nutty flavor of the parmesan provide a perfect balance to the rich and savory pot-roasted pork.

Another great side dish option is roasted tomatoes with garlic and rosemary. This dish brings out the sweet, deep flavors of the roasted tomatoes, while the garlic and rosemary infuse it with an earthy aroma. The roasted tomatoes make for a great dipping sauce for the tender pork.

For a more mushroom-centric pairing, sautéed porcini mushrooms would be an ideal match for this pot-roasted pork recipe. The meatiness of the porcini mushrooms accentuates the juicy flavor of the pork while adding an earthy element to the dish.

When it comes to wine pairing, a bold red wine such as Cabernet Sauvignon or Merlot goes well with this dish. The tannins in these wines help to cut through the richness of the meat, while their fruity notes complement the herbal flavors of sage and rosemary in the dish.

In summary, serving your pot-roasted pork with red wine, sage and rosemary alongside some creamy polenta, roasted tomatoes, or sautéed porcini mushrooms will leave your taste buds feeling satisfied. Pairing it with a bold red wine will complete the experience for a perfect meal any day of the week!

Make-Ahead, Storing and Reheating

 Red wine adds a deep, rich layer of flavor to the dish- it's like a decadent finishing touch.
Red wine adds a deep, rich layer of flavor to the dish- it’s like a decadent finishing touch.

This pot-roasted pork with red wine, sage, and rosemary recipe is great for making ahead of time when planning a meal for a special occasion. It is best to cook the pork one day in advance since it allows the flavors to develop further giving you a more tender and succulent roast. If time permits, allow the meat to sit in its cooking liquid overnight. This will make the dish even more flavorful and tender.

Leftover pot roast can be stored in an airtight container in the refrigerator for up to three days. When reheating, place the meat and liquid in a covered oven-safe dish in preheated oven at 325°F (160°C). Heat for 10 to 15 minutes until warmed through.

However, if you plan on freezing leftovers, do not slice the pork before storing as it could lose its moisture and become dry once reheated. Instead, store it in an airtight container and freeze it for up to three months.

Before reheating frozen pot roast, let it thaw overnight in the refrigerator. Then, follow the same reheating instructions above.

Remember that this dish can be easily transformed into a number of delicious meals such as sandwiches or tacos by shredding the leftover pork loin and serving it with fresh ingredients such as coleslaw, pickles, fresh herbs, or spicy sauce.

Enjoy delicious flavors of sage and rosemary all week long with these handy tips for preparing and storing succulent pot-roasted pork.

Tips for Perfect Results

 The secret to a flavorful pot-roast is to sear the meat first to lock in all the juices
The secret to a flavorful pot-roast is to sear the meat first to lock in all the juices

To achieve the perfect pot-roasted pork with red wine, sage, and rosemary dish, here are some tips that can help you:

1. Use a good quality red wine: The flavor of the dish greatly depends on the quality of the wine used. Choose a wine that you would drink by itself and make sure it is not too sweet.

2. Season your meat well: Be generous with the seasoning when preparing your meat. The combination of salt and pepper mixed with herbs like rosemary and sage will enhance the flavor.

3. Opt for pork loin with as little fat as possible: A lean cut of meat will ensure that the pot roast will not be too greasy. Trim any excess fat from the pork before cooking.

4. Brown the meat before pot-roasting: Gently searing your pork for a few minutes in hot oil helps to create a delicious brown crust on its surface, preventing it from becoming pale and unappetizing.

5. Avoid using too much liquid: Only add enough liquid to reach about half-way up the sides of the meat to prevent it from tasting watered down.

6. Cook for just the right amount of time: Overcooking can cause your pork to become dry and tough, so start checking your roast about 30 minutes before suggested cooking times.

7. Let it rest before slicing: Once your pot-roasted pork has finished cooking, let it rest for at least 10 to 15 minutes before carving to allow the juices to redistribute throughout the meat.

By following these tips, you will have an amazing dish that everyone will love!


Now that we’ve gone through all the details of this pot-roasted pork with red wine, sage, and rosemary recipe, it’s time to address a few frequently asked questions that might have arisen. These queries range from ingredient substitutions and variations to tips on mastering the pork roast itself. So, let’s dive right into these FAQs!

Is red wine good for cooking pork?

When it comes to pairing red wine with pork, a variety of options is available. For instance, a pinot noir, Bordeaux, or French-style blend would complement the French-style braised pork exceptionally well. While staying with French wine is not mandatory, other choices, such as Syrah or Italian blend, could also work wonderfully. Carmenere is another viable option to explore for pairing with pork.

What herb combinations go best with pork?

When it comes to pairing wine with pork, herbs take center stage. Sage, coriander, thyme, fennel, dill, rosemary, chillies, and garlic are the flavors that must be on your radar. Apart from adding flavor to the pork, various dishes can leverage marinades, rubs, coatings, and sauces made with these herbs.

What is the best herb to cook with pork?

In the world of herbs, there are several distinct varieties that are widely recognized for their unique taste, aroma, and medicinal properties. Tarragon is known for its slender and feathery leaves that carry a hint of sweet licorice flavor. Meanwhile, sage is characterized by its long and soft oval-shaped leaves that are considered too bitter and tough to consume raw. Cilantro, on the other hand, boasts a distinctive and pungent taste that can easily elevate any dish it is added to. Parsley, dill, oregano, rosemary, and thyme are also popular herbs, each with their own distinct qualities that make them stand out in the culinary world.

What red wine goes best with roast pork?

For those who enjoy roast pork, a red wine is the perfect accompaniment to enhance the flavors of this classic dish. When it comes to pairing red wine with roast pork, one should seek out a wine that boasts a balance of acidity and fruity undertones. Consider exploring options such as Cabernet Franc, Beaujolais, or Malbec to elevate your pork-eating experience.

Bottom Line

In conclusion, pot-roasted pork with red wine, sage and rosemary is an excellent dish for those seeking a flavorful and hearty meal. The combination of tender pork, infused with the rich flavor of red wine, along with aromatic herbs like sage and rosemary make this a truly delightful dish.

Whether you are entertaining guests or making a special dinner for your family, this recipe is sure to impress. It is easy to prepare and guarantees juicy, flavorful results every time. Additionally, the recipe offers several variations and serving suggestions that can help you to mix things up and experiment with new flavors.

So, if you are looking for the perfect hearty meal that will satisfy your taste buds, look no further than pot-roasted pork with red wine, sage and rosemary. Trust me; your guests will thank you for serving them this delicious dish!

Pot-Roasted Pork With Red Wine, Sage and Rosemary

Pot-Roasted Pork With Red Wine, Sage and Rosemary Recipe

This recipe is from Australian Delicious and I had the pleasure of participating in a cooking a class in which this was part of a 4 course meal. We all participated in the class so times are estimated as there were 12 of us in the class. Served with polenta.
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Prep Time 10 mins
Cook Time 1 hr 10 mins
Course Main Course
Cuisine Fusion
Calories 799.3 kcal


  • 15 g porcini mushrooms (dried, from gourmet shops and delis)
  • 100 g butter, divided (unsalted)
  • 1 kg pork loin (rolled, boneless and skinless and as much fat left on as possible)
  • 3 garlic cloves
  • 1 cup sage leaf
  • 1/4 cup rosemary
  • 400 g tomatoes (whole canned)
  • 750 ml shiraz wine, divided
  • salt and pepper
  • 1 tablespoon parsley (flat leaf chopped)


  • 3 cups water (750ml)
  • 1 cup polenta
  • 80 g butter (unsalted)
  • 2 cups parmesan cheese (160 grams, grated)


  • Soak the dried porcini in 1 cup (250ml) boiling water for 10 minutes to soften (reserve liquid when draining).
  • Meanwhile melt half the butter in a flameproof casserole over medium-low heat.
  • Season pork well with salt and pepper; then place fat side down in the pan; gently sear for 6 to 8 minutes until well coloured and the fat has rendered.
  • Turn and sear other side for 4 to 5 minutes. (Our pork loin which was close to 2 kilo took a total of about 20 minutes to get a nice golden colour.).
  • Remove pork from the pan, drain off any excess fat, and melt the remaining butter (we added some more olive oil); add the garlic, sage and rosemary and cook, stirring, for 3 minutes or until golden.
  • Squeeze porcini to remove excess liquid and set soaking liquid aside.
  • Return pork to the pan (at this point we put into a large baking dish); add mushrooms, tomatoes and 1 cup (250ml) wine and season well with salt and pepper.
  • Cover the surface with a baking paper, tucking in the edges as this ensures that the dish will not dry out.
  • Reduce heat to low and simmer for 30 minutes (we put into the oven at about 160 degrees Celsius. Please note our pork was larger than called for in the recipe).
  • Turn the pork, baste with the sauce, add the remaining wine and reserved mushroom stock.
  • Recover with baking paper and cook for a further 40 to 50 minutes until the sauce is rich and the pork is tender (ours was in the oven longer).
  • If the sauce starts to dry out, add splashes of water or wine to maintain the moisture level.
  • The sauce will intensify in colour but shouldn't burn.
  • For the polenta, place 3 cups (750ml) water ina saucepan; bring to a boil; gradually add the polenta, whisking constantly; reduce the heat to low and cook, whisking for 8 to 10 minutes.
  • Remove from the heat, fold in butter and Parmesan cheese, season and keep warm.
  • Remove the pork from the sauce, thickly slice.
  • Serve with the polenta, drizzle with sauce, and garnish with parsley.

Add Your Own Notes


Serving: 441gCalories: 799.3kcalCarbohydrates: 20.5gProtein: 48.7gFat: 58gSaturated Fat: 29.3gCholesterol: 193.4mgSodium: 807.6mgFiber: 2.5gSugar: 2.3g
Keyword < 4 Hours, Meat, Pork
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