Originally Posted by Oldvine
You should only use the wines that are good enough to drink for cooking. Can't think of another purpose.
Thought's right.. ONLY winkable wines to kook with will do.
Sthipping some while kooking is a good idea.
In all theriousnth'ssss
I made a few modifications to the recipe. Caramelized the onions. Removed them from the pan.
Rolled the pork in a little olive oil, seasoned with bp,paprika,minced garlic.Seared it in a pan. Added it to the crock while I deglazed the pan in the stock. Added some marjoram.Took off and went shopping..
When it was done added just a little more water to the juices so that the gravy would be doubled in quantity. Used cornstarch as a thickener. Served it with mashed taters, veggies, french bread. Everybody was happy.