Marinade:

2 bottles Dolcetto House wine
1/4 cup red wine vinegar
1 onion, sliced
1 cup chopped carrots
1 cup chopped celery
6 cloves garlic, chopped
10 juniper berries
4 bay leaves
12 peppercorns
Fresh rosemary, thyme, marjoram and salt according to preference

Sauce:

1/4 cup canola oil
4 ounces tomato paste
1/4 cup flour
1 cup mushrooms, sliced
1 cup pearl onions
1/4 cup sugar
1/4 cup butter
1/2 pound bacon bits
1 cup Dolcetto House wine

Combine all the ingredients for the marinade. Marinate the pork for 4 to 5 days, covered, in the refrigerator.

Strain and save the marinade and the vegetable aromatics separately. Sear the meat in the canola oil in a hot pan until browned. In a separate pan combine the tomato paste and the vegetable aromatics. Make a roux with the flour and add it with the reserved marinade. Boil for 5 minutes. Strain this mixture over the meat.

Bake the meat at 325 degrees for 1 and a half to 2 hours. Add extra wine as needed. While the meat is cooking, saute the pearl onions in the sugar and butter for 10 minutes. Separately, saute the bacon bits in a little oil. For the last 45 minutes add the mushrooms to the meat.

When the meat is cooked, strain the sauce and degrease the pan with a cup of wine. Boil until syrupy. Add the meat, onions and bacon bits back into the sauce. Serve with mashed potatoes.

Courtesy of Fontana Di Vita Vineyards, Delaney Foods (800-408-4909) and Chef Andre Averseng, Dining with Andre (626-799-6578).

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