Drunken Pork Roast

6 oz of Chardonnay (or white wine you prefer)
1 1/2 lbs rolled lean pork
1/2 C of leeks, chopped
3 large carrots
Beer Can Chicken seasoning

The wine and slow cooking makes the pork very moist and tender. I usually refrigerate the leftovers with the drippings you had in the pan.

Rub the pork roast well with seasonings. If you prefer a different seasoning by all means use it. Sear the roast real well on all sides. Pour the wine into the pan add enough water to 1/2 way cover the roast. Cut the carrots into rounds, chop the leeks. Put veggies into the same pan about 1/2 way through. After three hours remove the roast. Let it rest, while removing the carrots & leeks. I put these in 1/2 cup servings on plate. We love buttery taste, so I spray with the butter flavoring and use a butter flavor you use on popcorn. After a few minutes remove strings from the roast.

Serving Size: 3-4 oz of pork & 1/2 cup of Carrots w/Leeks

Number of Servings: 8

Recipe submitted by SparkPeople user BUNNYSCORP54.