A delicious pork roast recipe with a creamy wine-infused gravy, perfect for family dinners.
Preheat your oven to 325°F (165°C).
Preheating ensures even cooking from the start.
Rub the pork roast generously with Italian seasoning and set it aside.
Letting the seasoning sit on the meat enhances the flavor.
In a Dutch oven, heat the olive oil and butter over medium-high heat.
Using a mix of oil and butter prevents burning while adding flavor.
Sear the pork roast on all sides until browned, about 2 minutes per side.
Searing locks in the juices and adds a caramelized crust.
Add the chopped onion and minced garlic to the pot and cook for 2 minutes.
Stir frequently to prevent the garlic from burning.
Pour in the white wine, cover the Dutch oven, and transfer it to the oven. Bake for 2.5 to 3 hours, or until the pork reaches an internal temperature of 160°F (71°C).
Use a meat thermometer for accurate cooking.
Remove the pork from the pot and let it rest under foil on a cutting board.
Resting allows the juices to redistribute, making the meat tender.
Place the Dutch oven on the stovetop over medium heat. Mix the flour and milk in a bowl until smooth, then whisk it into the pot juices.
Whisk constantly to avoid lumps in the gravy.
Cook the gravy until thickened, about 10 minutes. Adjust seasoning with salt and pepper.
If the gravy is too thick, add a splash of milk to adjust the consistency.
Slice the pork and serve it with the creamy wine gravy.
Arrange the slices neatly for an appealing presentation.
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