Holiday Pork Roast with Red Wine Mushroom Gravy

The Heart of the Holiday Table

This pork roast is my holiday favorite. It fills the whole house with a cozy smell. That smell means family is coming together.

I learned this from my own grandma. She said a good roast is a warm hug on a plate. I think she was right. What dish always smells like the holidays to you?

A Little Garlic Secret

First, we make a simple paste. Mash garlic, rosemary, salt, and pepper. It gets all fragrant and green.

Now for the fun part. Poke little holes all over the roast. Stuff that garlic paste right inside. This is my secret step. It lets flavor sneak into every single bite. Rubbing oil and paste on the outside is good. But putting flavor inside matters more.

Watching the Roast

Into the oven it goes. The waiting is the hardest part. Doesn’t that smell amazing? I still laugh at that.

At the halfway mark, open the oven. Turn the roast and baste it. Spoon those tasty juices right over the top. This keeps it juicy. A thermometer is your best friend here. It tells you when the meat is just perfect.

Magic Mushroom Gravy

While the roast rests, make the gravy. Melt butter with a little oil. Then in go the onions and mushrooms. So many mushrooms! They will sizzle and shrink.

Here comes the red wine. It makes the kitchen smell like a fancy restaurant. Fun fact: the alcohol cooks away, leaving just a rich taste. Let it bubble. Then add a splash of broth or those precious pan drippings.

Stir in cream at the very end. It makes the gravy silky and dreamy. Do you prefer your gravy thick or thin? I sometimes add a pinch of cornstarch for thickness.

Why This Meal Feels Special

This isn’t just food. It’s a tradition. Taking time to cook for others shows you care. That is the real recipe.

Sharing a meal slows everything down. We talk, we laugh, we pass the gravy. These moments are the true holiday feast. What’s one tradition your family has at the table?

Ingredients:

Ingredient	Amount	Notes
Pork Roast	2.5 lbs
Garlic, minced	3 cloves
Dried rosemary	1 Tablespoon
Salt	to taste	For Pork Roast
Pepper	to taste	For Pork Roast
Olive oil	¼ cup	For Pork Roast
Unsalted butter	1 Tablespoon	For Gravy
Extra virgin olive oil	1 Tablespoon	For Gravy
Onion, finely minced	1 Tablespoon	For Gravy
Mushrooms	2 pounds	For Gravy
Salt	to taste	For Gravy
Pepper	to taste	For Gravy
Cabernet Sauvignon	½ cup	For Gravy
Beef broth (or pan drippings)	¼ cup	For Gravy
Heavy cream	¼ cup	For Gravy
Cornstarch	1 tablespoon	Optional, for thickening gravy

My Holiday Pork Roast with Stories & Gravy

Hello, my dear. Come sit at the counter. I want to tell you about my holiday roast. It fills the whole house with the coziest smell. I think of my own grandma when I make it. The garlic and rosemary paste is my favorite part. It makes the pork so flavorful and tender. Doesn’t that smell amazing? Let’s get started together.

Step 1

First, make your garlic paste. Mash the minced garlic, rosemary, salt, and pepper. I use a fork for this. It makes a rough, fragrant paste. My hands always smell like rosemary for hours afterward. I still laugh at that.

Step 2

Now, get to know your roast. Poke little holes all over it with a knife. Stuff some paste into each hole. This lets flavor get right inside. Then, rub it all over with olive oil. Use the rest of the paste on the outside. (My hard-learned tip: Don’t be shy with the paste! More flavor is always better.)

Step 3

Roast it in your hot oven. Turn and baste it halfway through. The juices in the pan are liquid gold. Save them for the gravy! Cook until a thermometer says 155 degrees. Let it rest on a platter. This keeps all the good juices inside. What’s your favorite holiday food smell? Share below!

Step 4

Time for the magic gravy. Melt butter and oil in a pan. Cook the onions until they’re soft. Then add all those sliced mushrooms. They will sizzle and shrink down. Season them well. Your kitchen will smell even better now.

Step 5

Pour in the red wine. It will bubble and steam. Stir it until the wine is almost gone. Then add your beef broth or those pan drippings. Let it cook for a few minutes. Stir in the cream at the very end. It becomes so rich and silky. Pour it right over your sliced roast.

Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Yield: 6 servings
Category: Dinner, Holiday

Three Fun Twists to Try

This recipe is like a good story. You can tell it a little differently each time. Here are three ways my family likes to change it up. They are all simple and delicious.

Apple & Sage: Use apple slices and fresh sage instead of rosemary. It tastes like autumn in a dish.

Mushroom Swap: Use wild mushrooms like chanterelles. They make the gravy taste extra special and earthy.

Spicy Kick: Add a pinch of crushed red pepper to the gravy. It gives a nice little warm surprise.

Which one would you try first? Comment below!

Serving It Up Just Right

This roast deserves a beautiful plate. I love to slice it thin and lay the pieces slightly overlapping. Pour that gorgeous gravy right over the top. Scatter a few fresh rosemary sprigs on the platter. It looks so festive.

For sides, creamy mashed potatoes are a must. Buttery green beans or roasted carrots are wonderful too. They soak up the gravy perfectly. For a drink, a glass of that same Cabernet is lovely for grown-ups. For everyone, sparkling apple cider tastes like a celebration. Which would you choose tonight?

Keeping Your Holiday Roast Happy

Let’s talk about storing your lovely roast. First, let it cool completely. Then slice it up. Store the meat and gravy in separate containers in the fridge. They will keep for about three days. You can also freeze them for up to three months. Use airtight containers or heavy freezer bags.

To reheat, thaw frozen portions in the fridge overnight. Warm the gravy gently in a pan. Add a splash of broth if it’s too thick. Reheat the pork slices in the gravy so they stay juicy. This keeps everything moist and delicious.

I once reheated a roast in the microwave. It became so dry and tough! Now I always use the stovetop method. Good storage saves your hard work. It also means a tasty meal is ready on a busy night. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

Is your roast a bit dry? You might have overcooked it. Use a meat thermometer. Take it out at 155 degrees. It will keep cooking as it rests. I remember when I guessed the time. The result was not good!

Is your gravy too thin? Let it simmer a bit longer. The steam will evaporate and thicken it. You can also mix a spoon of cornstarch with cold water. Stir that in and cook for a minute. This matters because a rich gravy makes the whole dish special.

Are the mushrooms watery? Make sure your pan is hot before adding them. Cook them until they release their water and it evaporates. This concentrates their wonderful, earthy flavor. Cooking with confidence comes from knowing these easy fixes. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make this gluten-free?
A: Yes! The recipe is naturally gluten-free. Just check your broth labels.

Q: Can I prepare parts ahead?
A: Absolutely. Make the garlic paste and slice mushrooms a day early.

Q: What if I don’t have red wine?
A: Use more beef broth with a teaspoon of vinegar for a similar tang.

Q: Can I double the recipe?
A: You can! Use a larger roasting pan. The cook time may be a little longer.

Q: Is the cream optional?
A: It is. The cream makes the gravy silky. But it will still taste great without it. Which tip will you try first?

From My Kitchen to Yours

I hope you enjoy making this cozy meal. It fills the house with the best smells. *Fun fact: The rosemary in the rub is for remembrance. We cook with love to remember and to share.*

I would love to see your creation. Sharing food stories connects us all. Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnasCozyKitchen. I can’t wait to see your holiday table.

Happy cooking!
—Anna Whitmore.