Delicious Loin of Pork Braised in Red Wine Recipe
Dear food enthusiasts,
Today, I bring you a recipe that will entice your taste buds and leave you wanting more. This scrumptious dish is a perfect combination of tender braised pork and full-bodied red wine, that will make your senses tingle with excitement.
This red wine braised pork recipe is French-style braised pork, including pinot noir, affordable red wines that are sure to mellow slightly sturdier red wines as well. This recipe ingredients include boneless pork loin with red wine to give a unique flavor profile to the dish.
One of the best things about this recipe is its versatility. It can be served for family dinners or fancy gatherings.
Trust me; this wine-braised pork loin roast recipe will soon become a favorite in your house because of its rich flavors and easy-to-follow steps. So put on that apron and let’s get cooking!
Why You’ll Love This Recipe
My dear readers, let me tell you why you will absolutely adore this recipe for Loin of Pork Braised in Red Wine.
Firstly, this dish is the epitome of French-style braised pork, with a deep and rich flavor that is sure to delight your taste buds. The gentle cooking process ensures that the pork becomes incredibly tender and juicy, and the addition of a full-bodied red wine only further enhances the meat’s natural flavors.
Secondly, this recipe uses a selection of ingredients that perfectly complement each other. The bouquet garni adds an herby, aromatic quality to the dish while the garlic gives it a little bit of a kick. The sweetness of the red currant jelly also balances out the umami flavors found in the dish.
Thirdly, this recipe is highly versatile and can be tailored to your specific tastes. You can choose to use different cuts of pork, such as pork chops or medallions, depending on what you have on hand or your preference. Additionally, you can add in chestnuts, fennel or any other ingredient to flavor it more according to your desire.
And finally, this recipe pairs perfectly with a range of sides and other dishes. From creamy mashed potatoes to roasted vegetables, there are countless options when it comes to serving this delicious meal.
In conclusion, if you’re looking for a classic and beautifully flavorful pork recipe that is easy to make and sure to impress your guests then Loin of Pork Braised in Red Wine is perfect!
Ingredient List
- Boneless pork loin roast: 1 (about 4-5 pounds)
- Red wine: 1 1/2 cups. Choose a full-bodied red wine such as Merlot or Cabernet Sauvignon for the best flavor. The wine will be used to braise the pork.
- Olive oil: 2 tablespoons
- Onion: 1 medium-sized, cut into 1 inch pieces
- Carrots: 2 medium-sized, cut into 1 inch pieces
- Celery rib: 1 medium-sized, cut into 1 inch pieces
- Garlic cloves: 4, minced
- Red wine vinegar: 1/4 cup
- Cognac: 2 tablespoons
- Red currant jelly: 2 tablespoons. Use this to sweetened the sauce.
- Bouquet garni: A bundle of herbs tied together with kitchen twine. You can use thyme, rosemary, bay leaf and parsley.
- Potato starch or cornstarch: 2 tablespoons. This is used as a thickener for the sauce.
- Kosher salt and black pepper: to taste
The Recipe How-To
I recommend using a boneless pork loin roast for this recipe. First, preheat your oven to 350°F.
Next, season your pork with salt and black pepper. Heat up a tablespoon of olive oil in a Dutch oven over medium-high heat. Then, place the pork in the pot and sear it until it’s evenly browned on all sides, about 3-4 minutes per side.
Braising the Pork
Once browned, remove the pork from the pot and set it aside on a plate. Reduce the heat to medium and add in one diced onion, one diced celery rib, and two diced carrots. Allow them to cook until they soften, then add in three minced garlic cloves and cook for an additional minute.
Return the pork to the pot and pour in one bottle of full-bodied red wine, along with a bouquet garni (a bundle of herbs like rosemary, thyme, bay leaves) added to infuse flavor. You can also add 1/2 cup of chicken or beef broth for more liquid.
Bring everything to a simmer before covering the Dutch oven with a lid and placing it in the pre-heated oven.
Cooking Time and Checking Doneness
Cook for 1 hour 30 minutes, checking every half hour or so to make sure there is enough liquid in the pot. Just as important as making sure you have enough liquid is making sure that top half or side does not become dry. If necessary, you can add more red wine or chicken/beef broth to keep it moist.
After 1 hour 30 minutes or when internal temperature reaches around 150°F, check if your pork is tender by poking it with a fork. If it’s still tough, return it to the oven and check again in another 20 minutes, all while keeping the pot covered.
Once tender and cooked through, remove it from the oven and set it aside, covered to rest for at least 10 minutes before carving.
Thicken the Sauce
With the pork loin out of the Dutch oven, strain the cooking liquid from the Dutch oven and spoon out any excess fat. Then return the liquid broth back onto the stove top over medium-high heat.
Now add two tablespoons of potato starch to help thicken your sauce. You could also use cornstarch if you don’t have potato starch. Make sure you blend or whisk it in thoroughly to avoid creating lumps. Bring it to a low boil, then reduce heat to low.
Lastly, stir in 2 tablespoons of red currant jelly and a splash (1-2 tablespoon) of cognac or red wine vinegar to balance the flavors. Season with salt and pepper according to taste preference.
Mix everything thoroughly and let it simmer for another 15-20 minutes
Substitutions and Variations
If you’re like me, experimenting in the kitchen is a joyous adventure. So, if you’re feeling bold or have run out of certain ingredients, here are some substitutions and variations to consider for this recipe:
– Pork tenderloin: If boneless pork loin roast isn’t available, pork tenderloin makes for an excellent substitute. It’s leaner but just as tender.
– White wine: As red wine may not be everyone’s cup of tea, you can substitute it with white wine. Keep in mind that the result will be a lighter flavor profile.
– Dutch Oven: If you don’t own a Dutch oven, don’t worry! This recipe can easily become a pot-roasted pork dish. After browning the meat and sautéing the aromatics on medium-high heat, turn down to low heat and cover with lid to simmer.
– Vegetables: The beauty of braised dishes is that they work well with all vegetables, so don’t let the recipe limit you. You can add (or subtract) vegetables to create new flavor profiles based on your preferences. I particularly enjoy adding fennel or chestnuts to add extra depth.
– Wine pairing: If pork chops are more your style, try swapping out pork loin for loin chops, stuffed pork, or pork medallions. Because this recipe is French-style braised pork in red wine sauce, I recommend pairing it with affordable red wines including Pinot Noir.
With these substitutions and variations in your arsenal, there’s no end to the delectable surprises that await in your kitchen.
Serving and Pairing
This red wine braised pork loin is a perfect main course for a cozy dinner party or holiday gathering. It pairs perfectly with creamy mashed potatoes and roasted root vegetables, such as carrots or parsnips. The combination is comforting yet elegant, making it ideal for any festive occasion.
For an additional touch of elegance, I recommend serving this dish alongside a full-bodied red wine, such as a French-style Pinot Noir or any dry reds that will mellow slightly and be slightly sturdier. A red wine sauce created from the recipe’s ingredients can also be drizzled over the dish to give it an extra flavor boost.
If you prefer to experiment with different flavors and textures, feel free to combine the cut of meat. You can stuff your pork loin with chestnuts or fennel, sear loin chops or cook up succulent pulled pork medallions. Whatever variation you choose, be sure to use kosher salt and freshly ground black pepper as the original recipe calls for – this will help enhance the flavor and tenderness of the meat.
In conclusion, if you’re looking for a savory, full-bodied dish that elevates your holiday dinner table or special occasion gathering, this recipe is worth considering. Whether you pair it with roasted vegetables or opt for juicy pork medallions and cherry sauce, your guests will undoubtedly be left satisfied by this luxurious pork loin prepared in the French style braised in red wine.
Make-Ahead, Storing and Reheating
This Red Wine Braised Pork recipe is an excellent option for preparing ahead of time because the dish tastes even better the next day. To store this dish, cool the braised pork at room temperature, and cover it in an airtight container. It can stay in the refrigerator for up to 3 days.
To reheat the pork, you shouldn’t just put it directly into the microwave or oven to avoid losing flavor and tenderness. Instead, heat a Dutch oven over medium heat and add olive oil. Once the olive oil is hot enough, add the braised pork and gradually stir in some water if needed. Cover the pot and cook on medium-low heat until you reach your desired piping temperature.
This Red Wine Braised Pork reheats well without losing any flavor or texture. You may also like to pair it with others like roasted potatoes or butter-fried carrots to have a whole meal ready to serve. Overall, with its make-ahead ability and effortlessly delicious flavor, this recipe fits perfectly into any busy lifestyle!
Tips for Perfect Results
To achieve the best possible results for this delicious red wine-braised pork recipe, there are a couple of tips you can follow. Here are some of my top recommendations:
1. Choose a full-bodied red wine: For this recipe, it’s crucial to select a red wine that is flavorful and bold enough to hold up against the tender pork meat. A full-bodied red wine like a Cabernet Sauvignon, Syrah or Chianti would be perfect.
2. Don’t skip the searing step: It’s important to sear the meat before placing it in the Dutch oven as it adds extra flavor and helps lock in the moisture.
3. Use a Dutch oven with a tight-fitting lid: To achieve tender, succulent meat, you’ll need to cook the pork low and slow with a good seal on the pot. A heavy-bottomed Dutch oven with a snug lid is ideal for this dish.
4. Be patient: This recipe requires several hours of cooking time, but the delicious flavors that develop are well worth the wait. Resist the urge to check on the meat too frequently – this will only let out heat and steam that’s essential for cooking.
5. Let the meat rest before slicing: Once you’ve removed the pork from the oven, let it rest for around 10-15 minutes before slicing into it. This allows the juices to redistribute throughout the meat, leading to moister and juicier slices.
Follow these tips, and you’re sure to end up with a mouthwatering dish that will impress any dinner guest!
FAQ
As with any recipe, there may be some questions and concerns that come up while preparing this dish. Here are some frequently asked questions (FAQ) that can provide more guidance and help ensure a successful outcome when making this red wine braised pork loin recipe.
Can you use red cooking wine with pork?
When it comes to pairing wine with French-style braised pork, there are plenty of options available. You could opt for a soft and gentle red wine like pinot noir, or go for a more robust selection like an affordable Bordeaux. Another great choice would be a French-style blend, although you shouldn’t feel limited to just French wine. Alongside these options, a Syrah, Italian blend or even a Carmenere could also pair beautifully with this dish.
Is red wine good on pork tenderloin?
Pairing the right wine with Pork Tenderloin is essential to enhance the dining experience. White wines with a subtle juiciness like Riesling, Chardonnay, or Pinot Blanc harmonize exquisitely with the dish. Opting for a lighter, yet juicy red wine such as Beaujolais Villages, Zinfandel or Côtes du Rhône will also do wonders with pork tenderloin.
What is the secret to tender pork loin?
When preparing a pork loin, it’s important to place it in the roasting pan in a particular way. Placing the fat side up allows the fat layer to do its job of basting the roast while cooking. This simple step is crucial in preventing the pork loin from becoming dry and tough. Pop the pork loin in the oven at 400-degree Fahrenheit for 10 minutes to initiate the cooking process.
What kind of red wine to cook pork tenderloin?
When marinating pork tenderloin, any type of red wine can be used. Merlot, Cabernet Sauvignon, and Moscato are great choices, especially if you prefer a slightly sweeter taste. It’s best to opt for a low-sodium soy sauce to balance out the flavors of the marinade.
Bottom Line
In conclusion, this recipe for Loin of Pork Braised in Red Wine is a must-try for any lover of meat dishes. The combination of boneless pork loin roast and full-bodied red wine creates a perfect mélange of flavors that is both rich and satisfying. With a bouquet garni that includes garlic, celery rib, and carrots, the dish packs an extra punch of delectable taste.
The red wine braised pork becomes so tender that it practically melts in the mouth. I highly recommend this recipe to anyone looking to make a French-style braised pork dish that can be prepared with ease.
This dish can be paired with a wide range of foods including mashed potatoes or vegetables. Alternately, it can also be served with potatoes cooked in olive oil and seasoned with fresh herbs and spices.
Whether you’re preparing a family dinner or hosting a party, the Red Wine Braised Pork Recipe is sure to delight everyone. It is versatile enough for dinners ranging from casual to formal occasions. Additionally, there are countless variations and substitutions available to create unique takes on this classic dish.
In conclusion, I implore any meat-eater with a set of taste buds to give this recipe a try. The ingredients are easy to find and the steps are simple to follow. Trust me; you will not regret it!
Loin of Pork, Braised in Red Wine Recipe
Ingredients
- 1 boneless pork loin roast (2 to 3 pounds)
- 1 medium onion, coarsely chopped
- 2 carrots, peeled and cut into 1/4-inch cubes
- 1 celery rib, cut into 1/4-inch cubes
- 1 garlic clove, peeled and crushed
- bouquet garni (3 sprigs parsley, 1 sprig thyme, 1 large bay leaf)
- 6 juniper berries
- salt and pepper
- 2 -3 cups full-bodied red wine (Burgundy or Merlot)
- 1 tablespoon raspberry or other fruity red wine vinegar
- 4 tablespoons vegetable oil
- 1/2 cup cognac
- 1 -2 tablespoon red currant jelly
- 1 -2 teaspoon potato starch
Instructions
- One to two days before, place the meat, onion, carrots, celery, garlic, bouquet garni, juniper berries and salt and pepper in a large glass or earthenware bowl. Pour in enough red wine to just cover the meat, then add the vinegar. Cover with plastic wrap, then refrigerate, the longer the better.
- Remove meat from marinade and pat dry. Heat 2 tablespoons of butter and the oil in a large Dutch oven over high heat until hot but not smoking. Reduce heat to medium, add the meat, and brown on all sides, about 15 minutes. Off the heat, flambé the roast with the Cognac. (To flambé: heat alcohol in saucepan, then remove from burner. Have lid at the ready, just in case. Stand back, and ignite liquid with long match. Pour flaming alcohol over meat.).
- Add the marinade, and all the ingredients in it. Simmer, partially covered, over low heat until the meat is tender, about one hour. Transfer meat to a cutting board, and let rest for 10 minutes before slicing.
- Strain the cooking liquids through a sieve, reserving the vegetables. Discard garni. Return the the liquid to the Dutch oven, and boil, uncovered, over high heat to reduce by one third, about 5 to 7 minutes.
- Finish the sauce: Purée the vegetables and cooking liquid in a blender to a smooth consistency. It should be a thick, full-flavored sauce. Return to the pan and reheat it. Add the red currant jelly and whisk until well blended. If the sauce seems thin, add a little potato starch dissolved in 1 tablespoon water or wine. Whisk in the remaining 2 tablespoons of butter. Do not boil.
- Slice the meat, and arrange on a platter. Spoon some of the sauce over the sliced meat, and pass the rest in a sauceboat.