Noiret Marinated Pork Roast
4 lb pork shoulder roast
1 bottle Flying Otter Winery Noiret
fresh herbs from the garden – I used rosemary, tyme, and French tarragon
Place the pork roast, herbs, and a whole bottle of wine in marinading container. I like to use a container that came with our vacuum sealer.
Allow the roast to marinade in the refrigerator over night.
Place the whole thing including the marinade into a brazing pan.
Cook covered for ~4 hours @ 275-300. Check it occasionaly to make sure you don’t run out of liquid and the pork reaches the desired tenderness.
Allow to rest, serve with vegetables (see recipe below) and a glass of Noiret
Northern Lights Ratatouille
8 cups chopped vegetables
2-3 Tbl flour
2 cups Flying Otter Winery Northern Lights wine
salt and pepper
Add the vegetables to a brazing pan
Add flour, stir to coat vegetables
Pour in wine
Add salt and pepper to taste
Cook covered ~ 1.5-2 hours at 300 degrees, stirring occasionally to reach desired tenderness level and make sure you don’t run out of liquid.
Remove from oven.
Add fresh chopped herbs (basil and taragon are my favorites)
Add sugar or Splenda to taste (I like to add just a touch of Splenda to balance the acid in the wine. It just takes a little bit. I don’t want the dish to taste sweet.)
Adjust salt and pepper to taste
This is even better after the flavors meld overnight in the refrigerator. Just reheat and serve.
aka The Flying Otter Curmudgeon