Delicious Pork Loin Braised in Red Pepper Sauce Recipe
My dear culinary lovers, today I present to you a mouth-watering recipe that is sure to give your taste buds a rollercoaster ride of flavours. Presenting the Pork Loin Braised in Wine and Red Peppers recipe – a lip-smacking, richly flavoured dish that will leave you wanting for more.
This fabulous recipe is perfect for special occasions or as a zesty celebratory treat for your loved ones. It is designed to be easy-to-make while not compromising the depth of flavour and texture of the dish itself.
With ingredients such as dried marjoram, garlic cloves, red bell peppers, beef broth and dry white wine, this recipe has everything you need to tantalize your senses. The aroma of the braised pork roast infused with red wine, mushroom and tomato puree will make your taste buds jump in delight.
Without further ado, let us delve into the ingredient list and the technique behind creating this delicious masterpiece. So put on your apron, grab your equipment, and let’s get started on this culinary journey!
Why You’ll Love This Recipe
Good day to you, foodies and home cooks alike! As a culinary enthusiast, I am excited to share with you today a recipe for pork loin braised in wine and red peppers – an exceptional dish that will surely delight your taste buds.
First off, this dish is the perfect balance of sweet and savory flavors. The sweetness of the red peppers complements the richness of the pork loin, while the dry white wine enhances the flavors of both ingredients. It’s like a delightful dance of flavors in your mouth!
Another reason why this recipe is amazing is its versatility. This dish can easily be served for any occasion – as a comfort food on a chilly night or as a show-stopping centerpiece on your dinner table. Its rustic presentation and bold flavors will surely impress your family or guests.
Moreover, this recipe is easy to make even for novice cooks. The ingredient list is simple, and most items may already be found in your pantry. All you need is a little bit of patience when braising the pork until it’s tender and juicy.
Lastly, as with most braised dishes, this pork loin recipe is perfect for making ahead and storing for future meals. It also reheats well without sacrificing its deliciously rich taste.
So there you have it – my take on why you’ll love this wine-braised pork loin with red peppers recipe. Try it out yourself and let your taste buds be the judge – I bet you’ll agree that it’s truly an irresistible dish!
Ingredient List
Here are the ingredients you will need for this delectable wine braised pork loin recipe:
- 3-pound pork loin roast
- 2 red bell peppers, cut lengthwise into strips and halved crosswise
- 1/4 cup olive oil
- 3 tablespoons all-purpose flour
- 4 cups beef broth
- 2 cups dry red wine
- 1 can tomato puree (28 ounces)
- 1 tablespoon dried marjoram
- 2 bay leaves
- 8 garlic cloves, minced
- 2 teaspoons allspice
- 2 teaspoons seasoning salt
- Black pepper to taste
You also need to prepare the following before starting to cook:
- Preheat the oven to 350°F.
- Tie the pork loin with butcher’s twine.
Make sure that you have all these ingredients ready or can easily get them from your nearest store, and preheat your oven as needed.
The Recipe How-To
Now, it’s time to get cooking! Follow these simple steps to make our deliciously flavorful Wine Braised Pork Loin with Red Peppers that will have your family and friends lining up for seconds.
Ingredients
Here’s what you’ll need:
- 1 (2-4 lb) pork loin roast
- 3 tablespoons olive oil
- 2 red bell peppers, cut into lengthwise strips and halved crosswise
- 1 onion, sliced
- 4 garlic cloves, minced
- 4 bay leaves
- 1 teaspoon allspice
- 1 teaspoon dried marjoram
- 2 cups beef broth
- 1 cup dry white wine
- 1 can (6 oz) tomato puree
- Black pepper and seasoning salt, to taste
Instructions
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Preheat oven to 350°F.
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In a Dutch oven, heat olive oil over medium-high heat.
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Brown the pork loin on all sides, for approximately 10 minutes in total. Once browned, remove from the Dutch oven and set aside.
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Lower heat to medium and add the onions and garlic into the Dutch oven. Cook until tender and fragrant.
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Add in the red peppers and cook for another few minutes.
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Pour in the beef broth, wine, and tomato puree to deglaze the pan.
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Add in the bay leaves and other herbs such as crushed fennel seeds if desired.
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Put the pork back into the Dutch oven.
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Season with black pepper and seasoning salt to taste.
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Bring everything to a boil over high heat.
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Once it reaches boiling point, cover with a lid, then place in preheated oven to cook for at least two hours for a large roast (around two pounds). You may also cook for another hour for a pork roast to reach a temperature of between 145°F and 160°F.
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Once cooked, remove the Dutch oven from the oven, let it rest for about 10 minutes before serving.
Tips for Perfect Results
- It’s important to brown the pork loin before braising in order to seal in the juices and flavor.
- If using a larger cut of meat, adjust cooking time accordingly.
- Add some braised mushrooms with wine during step five to add an extra layer of flavor to the braised pork loin.
Now that you have this amazing recipe under your belt, go ahead and make it for your upcoming dinner party! Your guests won’t be disappointed with this mouth-watering dish.
Substitutions and Variations
Marrying different flavors is always an adventure in cooking, but sometimes you don’t have all the ingredients on hand. Here are some substitutions and variations that will make this wine-braised pork recipe even more versatile and flexible:
– Pork loin can be replaced with pork tenderloin, pork shoulder or pulled pork if you prefer a more shredded texture. Adjust the cooking time accordingly to ensure your meat is fully cooked.
– If you don’t have dried marjoram, you can use thyme, rosemary or oregano instead. These herbs have a similar earthy flavor profile and will complement the sweetness of the red bell peppers in this recipe very well.
– The Dutch oven can be substituted with a slow cooker, Instant Pot of heavy-bottomed pot. Cooking times may vary depending on how you adapt to each cooking appliance.
– Instead of tomato puree, you can use diced tomatoes, crushed tomatoes or sun-dried tomatoes in oil. Keep in mind that using sun-dried tomatoes will infuse the dish with a more robust flavor so taste test before adding additional spices.
– You can switch up the wine in this recipe by using a dry red wine like Pinot Noir, Merlot or Cabernet Sauvignon; although if red wines aren’t your favourite to cook with then use a dry white wine such as Sauvignon Blanc which will help lighten the dish up.
Mixing up your sides is also an option here. You can pair this braised pork recipe with apple sauce for a sweet contrast or mustard sauce for added flavor complexity; these sauces ideally complements mashed potatoes too! Or for a little spin on using the pork to create medallions/chops would work great when served with mushroom sauce or cherry sauce highlighting sweet and subtle flavours of each.
This wine-braised pork has endless possibilities for personalisation — mix up the seasonings or swap out the vegetables! Make it part of your regular rotation as it works wonderfully for a cosy night in or perfect entertainment for a dinner party.
Serving and Pairing
The wine-braised pork loin recipe is a dish that begs for an equally impressive pairing. A hearty, full-bodied red wine would be a perfect complement to this rich and flavorful dish. The tannins in the wine can help cut through the richness of the pork, while the fruity undertones can complement its sweetness.
If you prefer a dry white wine, such as a Chardonnay, Pinot Grigio, or Sauvignon Blanc, they would work just as well. The acidity in these wines pairs nicely with the pork’s fat and helps refresh the palate between each bite.
As for side dishes, anything that complements the earthy flavors of the mushrooms and red peppers in this dish would be ideal. Steamed broccoli or green beans would bring a fresh and light flavor to the meal. Mashed potatoes or polenta would also be an excellent choice to help sop up all that delicious sauce.
If you wish to get creative with your pairings, try serving the pork loin with a tangy apple sauce or a warm and velvety mushroom sauce. These alternative sauces could add another dimension of flavor to this already delicious dish.
Overall, this wine-braised pork loin recipe is versatile enough to match with different varieties of wine and sides. Whether you are entertaining guests or want to treat yourself to some comfort food, it’s sure to be a hit at any meal.
Make-Ahead, Storing and Reheating
If you plan on making this wine-braised pork loin recipe ahead of time, I have good news for you. The flavors will only deepen and intensify as it sits in the fridge, making it even more delicious once reheated. Just make sure to store it properly in an airtight container in the fridge for up to 2 days.
To reheat, preheat your oven to 350°F (175°C). Place the pork alongside any sauces or juices in an oven-safe dish and bake for 15-20 minutes, or until heated through.
If you have leftovers and plan on reheating them throughout the week, I suggest reheating them in a skillet with a little bit of olive oil over medium-high heat. This method will ensure that the pork stays tender and juicy while also crisping up the edges.
Alternatively, you can use the leftover wine-braised pork in a variety of ways. Top it over your favorite bowl of mashed potatoes, turn it into pulled pork sandwiches, or even dice it up and toss it with some pasta for a luxurious and comforting meal. No matter how you serve it, this braised pork recipe is sure to impress.
Tips for Perfect Results
For perfect results when making this pork loin braised in wine and red peppers recipe, it is important to pay attention to certain key details during the cooking process. Here are some tips to help you achieve mouthwatering and succulent pork every time!
Firstly, be sure to season your pork well with salt and pepper before browning it in the skillet. This will enhance the flavor of the meat and contribute to a delicious savory taste.
Secondly, use a Dutch oven or ovenproof pot that is large enough to comfortably fit the pork loin and vegetables without overcrowding them. This ensures even cooking and allows flavors to mingle nicely.
Thirdly, lower the heat once your ingredients are in the pot. While braising requires high heat initially, too much heat during the long cook time can dry out your pork loin.
Fourthly, don’t be afraid to experiment with different types of wine in your recipe! Although dry white wine is used in this recipe, feel free to use a red wine for a richer and bolder flavor.
Fifthly, consider adding crushed fennel seeds or dried marjoram to enhance the herbal notes of the dish. These additions provide an extra dimension of flavor that compliments the other spices nicely.
Lastly, let your pork rest for around 10 minutes before carving it into slices. This allows for better distribution of juices so that each slice is juicy and tender.
By following these simple tips, you’ll be sure to make a pork loin braised in wine and red peppers that will rival any restaurant’s version!
Bottom Line
In conclusion, this wine-braised pork loin with red peppers recipe is a must-try for any pork lover out there. It’s packed with flavors from the dried marjoram, bay leaves, allspice, and garlic cloves that are perfectly matched with the dry white wine and beef broth. Moreover, it provides a creamy and juicy texture and a delicate aroma that is irresistible.
What makes this recipe even better is its versatility in terms of pairing options, whether you prefer apple or mustard sauce, mushroom stew, or cherry flavor over your pork roast, each option will complement the dish in a distinct way and provide you with a unique culinary experience.
Additionally, this recipe is easy to adapt to suit every taste preference since it offers several substitutions and variations that can make it more suited to your taste buds without losing its original charm. You can switch the mushrooms to braised carrots or add mashed potatoes as side dishes.
Ultimately, despite appearing complex at first glance, this recipe’s cooking process is straightforward; Anyone can follow it without breaking a sweat. Then again, if you’re not feeling like cooking tonight but still crave a delicious meal of wine-braised pork loin with red peppers, the recipe stays fresh even after storing in the fridge or freezer.
Therefore I highly recommend trying this recipe as it offers an intriguing perspective on braised pork that you won’t find anywhere else. From hosting dinner parties to having a simple family dinner meal on weekends, this dish won’t disappoint. So go ahead and give it a try and see for yourself how delightful this pork loin braised in wine and red peppers really is.”
Pork Loin Braised in Wine and Red Peppers Recipe
Ingredients
- 2 -3 teaspoons seasoning salt
- black pepper
- 1 tablespoon minced fresh garlic
- 10 large whole garlic cloves, sliced in half (can leave them whole)
- 1 pinch allspice
- 1 (2 lb) pork loin roast, rolled and tied (if you are using a bone-in roast then it will weigh more)
- 1/4 cup olive oil
- 2 medium onions, chopped
- 1 -2 tablespoon chopped fresh garlic
- 2 large red bell peppers, coarsley chopped (or sliced)
- 1 lb fresh small bottom mushroom
- 1 1/2 cups dry white wine
- 2 cups crushed tomato puree
- 2 cups beef broth
- 2 large bay leaves
- 1 1/2 tablespoons dried marjoram, crumbled
- salt and pepper
Instructions
- In a bowl, combine the seasoning salt, black pepper, minced garlic and pinch allspice.
- Cut small slits in the loin about 3/4-inch deep and stuff with the halved garlic cloves.
- Rub the loin with the seasonings on all sides.
- Place in a glass dish, cover and refrigerate overnight.
- Set oven to 350 degrees.
- Remove from the fridge and let the loin rest on top of the counter to come down to almost room temperature before browning.
- Heat olive oil in a Dutch oven over medium-high heat.
- Add in the pork loin and brown on all sides (this should take about 10-15 minutes) remove to a plate.
- Add in onions (adding in more oil if needed) saute for about 10 minutes.
- Add in chopped garlic and red bell peppers; saute for about 5 minutes.
- Add in wine, crushed tomatoes, beef broth, bay leaves, button mushrooms and marjoram; mix to combine with a wooden spoon.
- Add in the browned pork loin (fat side-up) and all the drippings from the plate; bring to a boil.
- Cover with an oven-proof tight fitting lid and place in oven to cook for about 45-60 minutes, or until the pork is tender (might take longer than 1 hour).
- Transfer the loin to a serving plate and let rest for 15 minutes.
- Season the sauce with salt and pepper to taste.
- *NOTE* although this next step is only optional, I prefer to reduce the sauce slightly, but you do not have to do this, just serve the sauce as is without reducing.
- Place the Dutch oven on top of the stove and boil the sauce (uncovered) to reduce slightly while the pork is resting (about 15 minutes).
- Slice the pork and drizzle the sauce on top, pass the rest of the sauce at the table.
- Delicious!