When I saw this recipe title I was intrigued. I have to admit that I often make beef pot roast with either beer or wine, but I have never made a pork roast with the same. This is another recipe with simple ingredients that ends up packed with flavor. I used a pork loin that I studded with pieces of carrots, floured, and then browned in butter and oil. Once it was browned on all sides I added some brandy. Then I almost covered the roast with Santa Christina wine. It is a Tuscan wine made with sangiovese grapes, which was one of Marcella’s recommendations for this dish. Then I added a couple of bay leaves, nutmeg, salt and pepper. This cooked for around 3 hours.

When this was finished I sliced it and poured the pan juices over it. The slices on the ends with the carrot pieces were incredible. The carrots gave it a sweetness that complemented the flavor from the wine. I would have never thought to use the carrots for this purpose, but I will definitely try this again in the future. This is a great recipe to make when it is a cold day and you need something that will make the house smell great while it is cooking and then will make you feel all warm and toasty inside when you eat it. I have to apologize for the picture this week. I must have been delirious when I took it, because I could have sworn it looked better when I shot it!!