Greetings foodies! Today, I am excited to share with you my recipe for pork loin with wine sauce. Perfect for a dinner party or a special family meal, this dish is sure to impress your guests and tantalize their taste buds.
As a cook, I believe that ingredients are the heart and soul of any recipe. In this dish, the combination of boneless pork loin and a savory wine sauce creates a palate-pleasing flavor explosion that will leave your guests asking for seconds.
Not only is this dish delicious, but it is also relatively easy to prepare. With a few simple ingredients and some basic cooking skills, even novice cooks can create an impressive and flavorful meal.
So, pull up a seat at the table and get ready to enjoy the perfect pairing of succulent pork and rich wine sauce. Let’s get started!
Why You’ll Love This Recipe
If you’re a pork lover, then this recipe is definitely for you. This pork loin with wine sauce recipe is an absolute game-changer when it comes to satisfying your taste buds. Not only is it incredibly easy to make, but there are a few reasons why you’ll love this recipe.
Firstly, the juicy and flavorful pork loin is coated with aromatic herbs and spices such as garlic, parsley, bay leaf and black pepper to deliver that perfect blend of tanginess and heat. The wine sauce made with white or red wine (depending on your preference) gives it an added depth of flavor that complements the meat perfectly.
Secondly, this recipes offers a variety of options for customization. If you want to switch up the flavor profile or use what you already have in your pantry, then feel free to substitute or add different ingredients. For instance, if dijon mustard isn’t your favorite, you can opt for honey garlic instead.
Lastly, the pork loin with wine sauce pairs well with various types of dishes. From roasted vegetables to baked potatoes or even creamy mushrooms sauce; the meal options are endless!
So whether you’re looking for a cozy dinner fix or hosting a fancy dinner party, this recipe will definitely be a hit with all your guests on any occasion!
- 1 boneless pork loin (3-4 lb)
- 2 tbsp olive oil
- 1 tbsp butter
- 1 tbsp flour
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 bay leaf
- 1 tsp dried parsley
- ¼ tsp ground pepper
- Kosher salt to taste
- 1 tsp chicken bouillon or chicken broth
- ½ cup dry white wine or red wine for the pork tenderloin recipe or pork loin wine sauce recipe
- 2 cups of beef broth or Chicken broth
Note: if you’re making the pork tenderloin red wine sauce recipe, use red wine instead of white wine
The Recipe How-To
Now, let’s get to the good stuff: the recipe! This pork loin with wine sauce is perfect for impressing guests or treating yourself to a special meal. Here’s how to make it:
- 1 boneless pork loin (3-4 lbs)
- kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 3 cloves of garlic, minced
- 1 bay leaf
- 1 teaspoon dried parsley
- 1/2 cup dry white wine
- 1 cup chicken broth
- 3 tablespoons all-purpose flour
- 3 tablespoons unsalted butter
The Recipe How-To:
Preheat your oven to 375°F (190°C).
Season the pork loin generously with kosher salt and freshly ground black pepper on all sides.
Heat the olive oil in a large roasting pan over medium-high heat. Add the pork loin to the pan and sear it for about 3 minutes on each side, or until nicely browned.
Remove the pork loin from the pan and set it aside on a plate.
Reduce the heat to medium and add the garlic to the pan. Sauté for about a minute, or until fragrant.
Add in the bay leaf, dried parsley, white wine, and chicken broth. Use a whisk to scrape up any browned bits from the bottom of the pan.
Bring the mixture to a simmer and let it cook for about 5 minutes, or until slightly reduced.
In a small bowl, whisk together the flour and melted butter until smooth.
Slowly pour the flour mixture into the pan while whisking constantly to prevent lumps from forming.
Let the sauce cook for another 2 minutes, or until it has thickened.
Add the pork loin back into the pan, spooning the sauce over the top to coat it evenly.
Roast for 50-60 minutes, or until a meat thermometer inserted into the thickest part of the pork registers at least 145°F (63°C). Let it rest for 10 minutes before slicing and serving with additional sauce.
Note: If you’re using a pork tenderloin instead of a pork loin roast, reduce the cooking time to about 30-40 minutes depending on its size.
Congratulations, you’ve just made a delicious pork loin with wine sauce! It’s a great dish for any occasion and sure to impress your guests.
Substitutions and Variations
Looking for some variations to switch up your usual pork loin recipe? Here are a few substitutions that will give your dish a completely new taste:
– Wine: If you’re feeling adventurous, try swapping out the white wine for red instead. A red wine sauce recipe pairs particularly well with roasted pork loin or tenderloin. Alternatively, you can use port wine for a richer, full-bodied flavor.
– Sauces: Don’t limit yourself to just one type of sauce. You can try out other sauces like cherry sauce, mushroom marsala sauce and honey garlic or dijon mustard cream sauce for an added burst of flavor.
– Herbs: Experiment with different herbs when making an herb crusted pork roast to get that perfect seasoned taste. Instead of parsley and bay leaf, try rosemary, thyme, sage, or even lavender.
– Broth: Instead of using chicken broth or bouillon cubes, feel free to use beef broth or mushroom broth in the sauce. This change in flavor can add depth and complexity.
– Pork: Unsure about cooking pork loin? Swap it out for a boneless pork chop instead. Keep in mind the cook time will vary depending on the thickness of the cut.
Remember, don’t be afraid to take risks when cooking. Substitutions can lead to incredible flavors and unforgettable dishes.
Serving and Pairing
When it comes to serving and pairing this pork loin with wine sauce recipe, there are endless possibilities. This dish is as versatile as it is delicious, making it the perfect meal for any occasion. Whether you’re hosting a fancy dinner party or looking for a cozy weeknight dinner idea, this recipe won’t disappoint.
To take things up a notch, try serving your roasted pork loin with a side of creamy mashed potatoes and steamed green beans. The flavors in this dish will complement one another beautifully, creating a well-rounded and satisfying plate. Alternatively, you can serve your pork loin with roasted root vegetables for a more rustic feel. Think parsnips, carrots, and sweet potatoes – roasting them with the same herbs and spices used in the pork loin will create a perfectly balanced meal.
When it comes to wine pairing, the options are plentiful. For pork tenderloin red wine sauce recipe like this, I find that red wines generally work best. Look for a light-bodied red like Pinot Noir or Grenache – they’ll pair perfectly with the herb-crusted pork and not overpower the flavors of the sauce.
If you prefer white wine with your meal instead, opt for a dry white like Sauvignon Blanc or Chardonnay. These options will bring out the flavors in the dish without overpowering the delicate nature of pork loin.
In conclusion, serving and pairing options truly abound for this delicious dish. And whether you’re enjoying your pork loin with friends or just treating yourself to dinner tonight, one thing remains certain: this recipe is sure to impress.
Make-Ahead, Storing and Reheating
This pork loin with wine sauce recipe is an excellent option for meal prep or entertaining as the dish can be made ahead and reheated easily. To make ahead, cook the pork loin as per the recipe and let it cool completely before wrapping it tightly in foil or plastic wrap. Place it in the refrigerator for up to two days or in the freezer for up to one month.
When you’re ready to serve, allow the pork loin to thaw completely if frozen. Then, preheat your oven to 350 degrees and place the pork loin in a baking dish. Add a few tablespoons of chicken broth or water over the top of the pork loin, cover with foil, and bake for 15-20 minutes until heated through.
The wine sauce can also be made ahead, stored refrigerated for up to four days or in the freezer for up to three months. To reheat the sauce, place it in a saucepan over medium heat and stir occasionally until heated through.
It’s important to remember that when reheating any previously cooked meat, it’s best not to overcook it as it will result in a dry texture. So, take care not to overheat your pork loin while reheating.
Overall, this is a great recipe option that makes mealtime stress-free and simple while still delivering delicious taste and flavors on demand.
Tips for Perfect Results
To ensure that your pork loin with wine sauce turns out perfectly every time, here are some simple tips that will help you create a dish that is not only delicious, but also tender and juicy.
Firstly, it’s important to season the pork loin well on all sides with kosher salt and ground black pepper. This simple step ensures that the meat is packed full of flavor and tastes delicious.
Secondly, when cooking the pork loin, use a meat thermometer to check the internal temperature as it cooks. Beef or chicken broth can be used in place of chicken bouillon cubes or powder.
It’s important to get this right because overcooking will result in a dry and tough meat while undercooking can lead to food-borne illness. The ideal internal temperature for pork loin is 145°F or 63°C.
Another tip when cooking pork loin is to let it rest after roasting or pan-frying. This allows the juices to redistribute within the meat, which makes it even more juicy and tender when carving.
Finally, don’t forget to deglaze the roasting pan and use all the flavorful bits stuck to the bottom of the pan in your wine sauce recipe. These bits are full of intense flavor and are a secret ingredient that will take your pork loin dish to another level.
By following these tips, you’ll have a juicy, tender, and flavorful pork loin with wine sauce that pairs perfectly with any side dish.
Now that you know how to create a mouth-watering pork loin with wine sauce recipe, you may have a few questions about ingredient substitutions, preparation steps, and serving options. In this FAQ section, I will address some common questions to help you make the most of this dish.
What wine is best for cooking pork loin?
If you’re serving some succulent pork tenderloin, consider pairing it with a white wine that has a hint of juiciness. Some excellent options to choose from are Riesling, Chardonnay, and Pinot Blanc.
What is the secret to tender pork loin?
For a moist and tender pork loin, it is essential to place it in the roasting pan with the fatty side facing up. This way, the fat layer will act as a natural basting agent as it cooks, preventing the meat from drying out and becoming tough. In a preheated oven set at 400 degrees, roast the pork for ten minutes to seal in the juices and create a crispy outer layer.
Do you cook pork with red or white wine?
Pairing the right wine with food is an essential aspect that a sommelier takes into account, considering the blend of taste produced on the palate. White wine, with its gentle flavor, can be matched with delicacies like fish, seafood, and even some vegetables, enhancing their taste with each sip. On the other hand, red wine with its robust and bold flavor, can complement red meats and pork, creating an exquisite culinary experience.
In conclusion, this pork loin with wine sauce recipe is a fantastic choice for anyone who loves the taste of juicy and flavorful pork. The combination of tender meat and rich wine sauce is simply unbeatable, and there are endless possibilities for serving and pairing this dish.
Whether you opt for white wine or red wine, you can rest assured that your choice will enhance the flavor profile of the dish. White wine pairs well with herb-crusted pork roasts, while red wine is perfect for a more savory option like a pork chop roast recipe.
If you’re feeling adventurous, you can try out different variations of the recipe, such as cherry sauce, mushroom marsala sauce, creamy mustard sauce, or creamy mushroom sauce. Each variation has its unique flavors and aromas that will take your meal to a whole new level.
So why not give this recipe a try? With its simple list of ingredients and clear instructions, you’ll be able to whip up an impressive meal in no time. And who knows? You might just discover your new favorite dish!
Pork Loin with Wine Sauce Recipe
- 3 tablespoons olive oil
- 3 -4 lbs boneless pork loin (or other loin)
- 2 onions, chopped
- 2 tablespoons flour
- 2 cups chicken broth or 2 cups chicken bouillon
- 1 cup blush wine (I use a zinfandel)
- 1 clove garlic, minced
- 1 bay leaf
- 1 teaspoon minced parsley
- salt and pepper
- Heat oil in a large skillet and brown loin on all sides.
- Remove loin from skillet, add onion and cook until tender.
- Add flour; cook and stir until lightly browned.
- Add chick stock, wine, garlic, bay leaf, minced parsley, salt and pepper.
- Cook and stir over low heat until sauce is thoroughly blended.
- Place browned loin in small roasting pan; pour wine sauce over top.
- Cover and cook at 325 degrees for 2- 2 1/2 hours depending on size of loin.
- Remove loin and slice thinly.
- To serve, arrange loin on platter and drizzle with reserved sauce.
- Pass remaining sauce.