POT-ROASTED PORK LOIN IN RED WINE RECIPE - NANCY HARMON ...
More Pork Roast Recipes
Provided by Nancy Harmon Jenkins
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 350° Season the pork roast lightly with salt and generously with pepper, rubbing the seasonings into the meat. In an enameled cast-iron casserole just large enough to hold the roast, heat the oil until shimmering. Add the roast and cook over moderate heat until well browned all over. Transfer the roast to a large plate.
- Add the salt pork to the casserole and cook over low heat until softened but not browned. Add the onions, garlic, carrots and celery and cook over moderate heat, stirring occasionally, until the vegetables are very tender, about 20 minutes. Add the wine, bay leaves, sage and thyme and bring to a boil. Remove from the heat.
- Carefully set the roast, fat side up, in the casserole. Cover and bake in the oven for 30 minutes. Turn the roast, and if there is very little liquid left in the pan, add 1/2 cup of water or more to keep the vegetables moistened. Bake for about 20 minutes longer, or until an instant-read thermometer inserted in the center of the roast registers 150°.
- Transfer the roast to a carving board, discard the strings and cover loosely with foil. If the pan juices are thin, boil them over high heat until thickened. Season with salt and pepper. Slice the roast and serve with the vegetables.
PORK LOIN BRAISED WITH MUSHROOMS AND WINE RECIPE
Fistfuls of fresh herbs, fragrant strips of orange peel, and plenty of garlic perfume the wine-infused braising liquid penetrates this essential Corsican comfort food. The resulting jus is vibrant and richly seasoned; ladle extra over the polenta on each plate.
Provided by Food & Wine
Categories Pork
Total Time 50 minutes
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F. Sprinkle pork evenly with salt and pepper. Heat oil in a large ovenproof skillet or Dutch oven over medium-high.
- Add pork to pan; cook over medium-high, undisturbed, until golden brown on one side, about 3 minutes. Turn pork. Repeat until each side is browned, about 12 minutes. Remove pork from skillet, and set aside.
- Add mushrooms, onions, and garlic to pan; cook over medium-high, stirring often, until liquid from mushrooms has released and evaporated, about 8 minutes. Add wine; cook, scraping up browned bits from bottom of pan, until wine is reduced by half, about 5 minutes. Add stock, rosemary, and thyme; cook, undisturbed, 3 minutes. Return pork to pan. Cover, transfer to preheated oven, and roast until a thermometer inserted in thickest portion of meat registers 130°F, about 30 minutes.
- Remove pan from oven. Transfer pork to a cutting board; let rest 5 minutes. Meanwhile, add orange peel strips to mushroom mixture in pan. Bring to a boil over medium-high; boil until sauce has slightly thickened, about 3 minutes. Discard orange peel strips, rosemary, and thyme.
- Remove and discard twine from pork. Slice pork against the grain. Serve over polenta with mushroom mixture.
More about "wine with pork loin recipes"
PORK TENDERLOIN WITH WINE SAUCE RECIPE: HOW TO MAKE IT
Here’s a fast and easy, great-tasting meal that's as big on flavor as it is low in fat and calories. I serve it with fresh green beans and mashed potatoes. —Nancy LaVoice, Wexford, Pennsylvania
From tasteofhome.com
Reviews 4.5
Total Time 25 minutes
Category Dinner
Calories 259 calories per serving
From tasteofhome.com
Reviews 4.5
Total Time 25 minutes
Category Dinner
Calories 259 calories per serving
- Cut pork into 2-in. slices; flatten to 1-1/2-in. thickness. Sprinkle with pepper. In a large skillet over medium heat, cook pork in oil and butter for 5 minutes on each side or until meat is no longer pink. Remove and keep warm. , Add broth to the pan, scraping to loosen browned bits. Stir in the wine, mustard, thyme and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes, stirring occasionally. Serve with pork.
See details
PORK LOIN WITH WINE SAUCE RECIPE - FOOD.COM
This makes a superbly tender loin. Have also used recipe with venison loin and the results are excellent. When I use a venison loin, I marinate in salt water, beer or other marinade for several hours to remove wild game taste and use meat tenderizer before cooking.
From food.com
Reviews 5.0
Total Time 3 hours 20 minutes
Calories 862.8 per serving
From food.com
Reviews 5.0
Total Time 3 hours 20 minutes
Calories 862.8 per serving
- Pass remaining sauce.
See details
WINE AND DIJON MARINATED PORK LOIN RECIPE | ALLRECIPES
I created this recipe through a series of trial and error. As they say, practice makes perfect. You can make the marinade and cook the loin immediately or you can let the pork soak overnight. Either way, I promise this will be the best pork tenderloin you've ever had. It may seem like a lot of ingredients, but it is a very simple recipe and well worth the effort.
From allrecipes.com
Reviews 4.5
Total Time 1 hours 55 minutes
Category Meat and Poultry, Pork, Pork Tenderloin Recipes
Calories 281 calories per serving
From allrecipes.com
Reviews 4.5
Total Time 1 hours 55 minutes
Category Meat and Poultry, Pork, Pork Tenderloin Recipes
Calories 281 calories per serving
- Remove the tenderloin from the dish and cover with aluminum foil on a cutting board. Allow to rest for 20 minutes before slicing. Reserve the sauce from the dish and serve on the side.
See details
POT-ROASTED PORK LOIN IN RED WINE RECIPE - NANCY HARMON ...
More Pork Roast Recipes
From foodandwine.com
Reviews 5
From foodandwine.com
Reviews 5
- Transfer the roast to a carving board, discard the strings and cover loosely with foil. If the pan juices are thin, boil them over high heat until thickened. Season with salt and pepper. Slice the roast and serve with the vegetables.
See details
PORK LOIN IN A RED WINE REDUCTION RECIPE - FOOD.COM
A series of reductions results in a fantastically-flavoured dish. Use the best beef broth you have, and a decent red (I used a 99 Fontal Crianza). Sourced from: Robin Garr's Wine Lover's Page.
From food.com
Reviews 5.0
Total Time 50 minutes
Calories 142.3 per serving
From food.com
Reviews 5.0
Total Time 50 minutes
Calories 142.3 per serving
- Serve the pork with a fair amount of the sauce pooled on it.
See details
RED WINE PORK RECIPE | ALLRECIPES
I must give credit for this delicious recipe to my step-grandmother, Harriet Davis
From allrecipes.com
Reviews 4.5
Total Time 2 hours 20 minutes
Category Meat and Poultry, Pork
Calories 402.1 calories per serving
From allrecipes.com
Reviews 4.5
Total Time 2 hours 20 minutes
Category Meat and Poultry, Pork
Calories 402.1 calories per serving
- Bake in preheated oven for 1 hour. Remove, and arrange mushrooms around the roast. Return to oven, and bake 1/2 hour.
See details
AMAZING PORK TENDERLOIN IN THE SLOW COOKER | ALLRECIPES
This will melt in your mouth! This pork tenderloin soaks up the yummy juices as it cooks. Make sure to serve up the au jus on the side - its amazing! This recipe is so simple, you will love it!
From allrecipes.com
Reviews 4.2
Total Time 4 hours 15 minutes
Category Meat and Poultry, Pork, Pork Tenderloin Recipes
Calories 180.1 calories per serving
From allrecipes.com
Reviews 4.2
Total Time 4 hours 15 minutes
Category Meat and Poultry, Pork, Pork Tenderloin Recipes
Calories 180.1 calories per serving
- Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.
See details
PORK LOIN STUFFED WITH PESTO AND PROSCIUTTO RECIPE - DAVID ...
When I was younger, one of my favorite things was any kind of “stuffed” food. Stuffed chicken breasts. Stuffed mushrooms. Stuffed peppers, grape leaves, pork. You get the idea.There was something magical about cutting into one thing only to find something altogether different on the inside. Alas, many stuffed foods have been consigned to the “old-fashioned” category. But I’m convinced they deserve to return to the table.Picture a stuffed chicken breast (like this delicious recipe stuffed with couscous and Moroccan spices), cut into rounds that show off the multicolored stuffing inside, fanned across the plate—I’m pretty sure no one would reject that as dated. Or how about beautiful, deep green Swiss chard leaves (like this recipe from Justin Chapple) filled with a wildly savory ground pork and rice stuffing, just begging to be eaten.But today I have a recipe for you that could hardly be easier or less intimidating—stuffed pork loin. It’s easy enough to make for your family on a Tuesday night and beautiful enough to save for guests on Saturday.Pork loin, not to be confused with the much smaller tenderloin, is fairly lean, very inexpensive, and easy to work with. And the best part: it requires only three very simple cuts to butterfly it in preparation for stuffing. (See my recipe below for specific directions.)The stuffing is an herb pesto, which can be changed depending on what’s in season or what you have available in your refrigerator that you need to use up. My recipe leans on tarragon, chives, basil, parsley, scallions, and lemon zest to form a light, bright pesto that will flavor the loin from the inside. But feel free to use whatever you have on hand. No scallions? Use a couple of tablespoons of minced onion. For the herbs, use a mix of whatever you have on hand that’s green and soft, like arugula or even kale; you’ll need about 2½ to 3 cups of leafy, flavorful greens. (You could even substitute about ½ to ¾ cup store-bought pesto, in a pinch.) For a bit of luxury, I’ve added some prosciutto, but feel free to omit it or use whatever thinly sliced cured meat you have around.All you’ll need to do is open up the pork loin, pound it to an even thickness, salt the meat, paint it with the pesto, top the pesto with the prosciutto and cheese, roll it back up, tie it, and roast it. The whole procedure takes about an hour, and the results are delicious—and anything but outdated.
From foodandwine.com
Reviews 5
Total Time 1 hours 45 minutes
Category Pork
From foodandwine.com
Reviews 5
Total Time 1 hours 45 minutes
Category Pork
- Make the pork
See details
10 BEST RED WINE PORK TENDERLOIN CROCK POT RECIPES | YUMMLY
Jan 15, 2022 · water, pork tenderloin, minced garlic, soy sauce, red wine, onion soup mix Slow Cooker Crock Pot Pork Tenderloin Recipe With Apples Wicked Spatula medium red onion, pork tenderloin, large sweet potato, cinnamon and 5 more
From yummly.com
From yummly.com
See details
BEST WINE TO PAIR WITH PORK TENDERLOIN - WINE ...
Jul 04, 2009 · IntoWine asked a panel of wine experts to recommend the best wine to pair with pork tenderloin: I like to go one of two different ways with pork tenderloin. This tends to be the most delicate, least “porky” portion of the pig, so I want a wine that’s not going to drown out the more subtle flavors of this cut of meat. I’m also looking for wine with a little juiciness, as pork tenderloin ...
From intowine.com
From intowine.com
See details
PORK TENDERLOIN & WINE PAIRING - DRINK & PAIR
Jun 14, 2021 · Pork Tenderloin & Wine Pairing. Pork Tenderloin is cut from the most tender part of the pig, where there is very little fat or flavour. Thus, you do not get that strong pork flavoured essence you find in bacon, ham or pork chops. White wines with a touch of juiciness, such as Riesling, Chardonnay, or Pinot Blanc, work fantastic with Pork ...
From drinkandpair.com
From drinkandpair.com
See details
PORK LOIN WITH WINE AND HERB GRAVY - SEASONS AND SUPPERS
Nov 11, 2014 · Pork loin (or tenderloins) cooked on the stove-top with wine and herbs, then sliced and served with a delicious, lightly creamy gravy. If using a pork loin roast, look for one with a little bit of fat.
From seasonsandsuppers.ca
From seasonsandsuppers.ca
See details
ROASTED PORK TENDERLOIN WITH WHITE WINE, GARLIC AND ...
Nov 13, 2017 · This roasted pork tenderloin recipe a garlic lover's dream! The meat was slightly crisp on the outside but still juicy and tender. The garlic really stood out, of course, and enhanced the clean taste of the pork beautifully. The rosemary and wine were there but subtle, and I couldn't taste the onion at all.
From hungrypinner.com
From hungrypinner.com
See details
10 BEST PORK TENDERLOIN WITH PORT WINE SAUCE RECIPES | YUMMLY
Jan 10, 2022 · Pork Tenderloin with Port Wine Sauce Recipes 99 Recipes. Last updated Jan 10, 2022. This search takes into account your taste preferences. 99 suggested recipes. California Fig, Cranberry and Port Wine Sauce Valley Fig Growers. kosher salt, rosemary sprig, cranberries, wine vinegar, sugar and 4 more.
From yummly.com
From yummly.com
See details
SPANISH PORK WITH WHITE WINE RECIPE | ALLRECIPES
Heat oil in a large skillet and brown the pork. Add the pepper to taste, wine and stock and bring all to a boil. Advertisement. Step 2. Reduce heat to low, cover skillet and let simmer for 50 to 55 minutes or until internal temperature of pork has reached 145 degrees F (63 degrees C).
From allrecipes.com
From allrecipes.com
See details
ROASTED PORK LOIN - 25EASYRECIPES.COM
Nov 02, 2021 · 2 pounds boneless pork loin roast . ¼ cup olive oil . ½ 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 ...
From 25easyrecipes.com
From 25easyrecipes.com
See details