Fall Pork Roast


This pork roast is tender, but doesn’t take 6 hours to make. It is served with a tomato cinnamon chutney which is delicious and perfect for fall. If you haven’t tried a hint of cinnamon with tomato then this is a must try recipe. It is surprisingly sutle. Cooking the tomatoes down and adding a hint of cinnamon takes away the tartness of the tomato and make for a rich, earthy, sutle flavor that tastes like fall without eating apples.

Ingredients
2 T. olive oil
pork roast
1/2 cup yellow onions, chopped
1 can diced tomatoes
2 cups chicken broth
1/4 cup apple cider vinegar
1/8 cup white wine
1 1/2  t. cinnamon

Directions
Take the pork roast out 30 minutes to an hour before cooking. Put a deep saucepan on the stove and turn it on high. Add olive oil. When the pan and oil is hot/smoking a little, add the pork roast. Sear the roast on all sides. Its is okay and even good if some of the meat sticks to the pan. This will be used for the sauce. Once the roast is seared on all sides, add the onions and cook for 3 minutes. Slowly add 1/4 cup of the broth and cook down for 4 minutes. Add the white wine and cook down for another 3 minutes. Add the tomatoes, with their juices and cook down another 5 minutes. Add remaining ingredients. Bring to a boil. Once the liquid comes to a boil. Cover the meat with a lid and reduce the heat to a simmer. Simmer the meat for 1 hr. and 30 minutes; turning the meat once. Since the meat is tender, use tongs to break the meat into large chunks and place onto a serving platter. Bring the remaining liquid to a boil and reduce to a thick sauce, may take up to 15 minutes. Top the meat with the sauce and serve.

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2 comments

  1. Looks delicious! Can’t wait to try it!!! How do you find time for all these amazing home cooked meals…very inspiring! Also…how much white wine for this recipe??? Thanks Love!

    1. Thank you, Jen! I just updated the recipe. Its about an 1/8 cup of white wine:) Glad you like the blog. Its fun and keeps me busy doing something for me everyday!

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