Can I still make this without the wine?!
roasted pork loin
Ingredients
* 3 cloves garlic, minced
* 1 tablespoon dried rosemary
* salt and pepper to taste
* 2 pounds boneless pork loin roast
* 1/4 cup olive oil
* 1/2 cup white wine
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Crush garlic with rosemary, salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil.
3. Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center, about 2 hours. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Remove roast to a platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices.
Answers:
Yes, I would use apple juice or pear juice since they go well with pork. A small drinking box of apple juice would be perfect. That is a very good recipe. You can also serve the roast pork with apple sauce on the side.
Don't use vinegar as others suggest.
Chef
Yeah, but you'll have to replace it with something.
You could always get Non-alcoholic wine
or chicken broth or stock, diluted white wine vinegar or cider vinegar, white grape juice diluted with white wine vinegar, ginger ale, canned mushroom liquid, water. Or substitute 1/4 cup vinegar plus 1 Tbsp sugar plus 1/4 cup water.
I don't know why these people gave you complicated things to read. Anytime you want to substitute something for white wine, you can use chicken broth. You don't even have to change the amount. Straight up simple. If you use juice or vinegar or anything else with a strong flavor it will change the flavor of what you are making. Chicken broth will not do this.
Of course you can skip it, all the wine does is add a little more flavour and with all of what you have there already there is no need to add anything else.
Tip
Put the roast onto a warmed platter and covered and rest for a good 20minutes before carving.
I would thicken up the juice.
Of course you can. You can also replace the wine with de-alcoholised (SP) wine. I never put wine in cooking it seems such a waste !
Increase olive oil to 1/2 cup OR add 1 cup italian salad dressing in place of wine.
experience
yes but use some vegetable bouillon or chicken stock as a replacement so there will be good flavor and moisture
You can use wine Subtitude
But it will be trickey. Try
Wine, Red
Substitute - General
Note: add water, white grape juice, apple juice, or broth, if necessary, to get the specified amount of liquid called for in the recipe.
orGrape juice; vegetable stock; cranberry juice; tomato juice; or concord grape jelly.
Substitute - Measured
1/4 cup or more red wine, substitute the following: equal measure of red grape juice, cranberry juice, apple cider, chicken broth, clam juice, flavored vinegar, or nonalcoholic wine. If you use nonalcoholic wine, add a tablespoon of vinegar to cut the sweetness
Wine, White
Substitute - General
White grape juice; apple cider; apple juice; vegetable stock; or water, ver jus
Substitute - Measured
1/4 cup or more white wine, substitute the following: equal measure of white grape juice, chicken broth, vegetable broth, clam juice or nonalcoholic wine. If you use a nonalcoholic wine, add a tablespoon of vinegar to cut the sweetness.
Wine, White, Dry
Substitute - General
Water, chicken broth, bullion or consommé, ginger ale, white grape juice, diluted cider vinegar or white wine vinegar, liquid from canned mushrooms.
Wine, Heavy
Substitute - General
For 1/4 cup or more port, sweet sherry, rum, brandy, liqueur, substitute the following: equal measure of unsweetened orange juice or apple juice plus 1 teaspoon of corresponding flavored extract or vanilla extract.
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