Best 3 Wine Braised Pork Loin Recipes

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Indulge in the delectable flavors of Wine-Braised Pork Loin, a culinary masterpiece that combines tender pork loin, savory vegetables, and the rich complexity of red wine. This dish is a symphony of flavors, with the pork loin braised to perfection in a luscious sauce made from red wine, beef broth, and aromatics like onions, garlic, and herbs. Alongside the pork loin, a medley of vegetables, including carrots, celery, and mushrooms, soak up the flavorful braising liquid, creating a hearty and satisfying meal. Served over mashed potatoes or egg noodles, this Wine-Braised Pork Loin is sure to tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

WINE-BRAISED PORK LOIN



Wine-Braised Pork Loin image

An easy Wine-Braised Pork Loin recipe

Categories     Wine     Pork     Vegetable     Braise     Low Carb     Fall     Bon Appétit

Yield Serves 6

Number Of Ingredients 15

2 teaspoons salt
1/2 teaspoon ground pepper
1 bay leaf, crumbled
1 garlic clove, minced
Pinch of ground allspice
1 2-pound boned center-cut pork loin roast, rolled, tied
3 tablespoons olive oil
2 onions, chopped
4 garlic cloves, chopped
2 red bell peppers, cut lengthwise into strips, halved crosswise
1 cup dry white wine
1 cup canned crushed tomatoes with added puree
1 cup canned beef broth
2 bay leaves
1 tablespoon dried marjoram, crumbled

Steps:

  • Combine first 5 ingredients in small bowl. Pat pork dry; rub with salt mixture. Cover and chill 6 to 24 hours.
  • Preheat oven to 350°F. Wipe pork dry. Heat 2 tablespoons oil in heavy Dutch oven or casserole over high heat. Add pork; brown on all sides, about 10 minutes. Transfer to plate. Reduce heat to medium and add remaining 1 tablespoon oil to Dutch oven. Add onions and sauté until very tender, about 10 minutes. Add garlic and peppers and sauté until peppers begin to soften, about 5 minutes. Add wine, tomatoes, broth, bay leaves and marjoram. Add pork, fat side up, and drippings on plate. Bring to boil. Cover; bake until tender, 45 minutes.
  • Transfer pork to platter and let stand 15 minutes. If necessary, boil sauce until reduced to 4 cups. Season with salt and pepper. (Can be prepared 1 day ahead. Place half of sauce in baking dish. Top with pork slices, then remaining sauce. Cover and chill. Rewarm in covered dish in 350°F. oven until heated through, about 30 minutes.) Serve pork with sauce.

ROASTED LOIN OF PORK WITH BRAISED RED CABBAGE AND PORT WINE SAUCE



ROASTED LOIN OF PORK WITH BRAISED RED CABBAGE AND PORT WINE SAUCE image

Categories     Pork     Roast

Yield 6-8 servings

Number Of Ingredients 27

for Port Wine Sauce:
1 tablespoon (1/2 ounce) unsalted butter
2 large shallots, trimmed, peeled, and chopped (2 tablespoons)
1/4 cup balsamic vinegar
1 cup ruby port
1 cup Brown Veal Stock
For pork loin:
Kosher salt
3 tablespoons granulated sugar
2 tablespoons cracked black peppercorns
1 tablespoons dried thyme
4 whole cloves
4 whole allspice, cracked
1 bay leaf
1 center-cut pork loin, rib bones left in (2 1/2 to 3 pounds)
1 head (1 pound) red cabbage, cored, split and cut into 1/4-inch slices
Freshly cracked black pepper
1 large onion (12 ounces), peeled and cut into1/2-inch-thick round slices
1 tablespoon vegetable oil
1 large garlic clove, peeled and chopped(1 teaspoon)
1/4 cup balsamic vinegar
8 fresh sage leaves, chopped fine
1 tablespoon drained capers
Prepare the Port Wine Sauce. In a small saucepan, over medium-high heat, melt the butter. Sauté the shallots until wilted, about 5 minutes. Pour in 1/4 cup balsamic vinegar and cook until completely absorbed, about 2 to 3 minutes. Add the port and cook until 1/2 cup remains, about 5 to 10 minutes. Add the stock and cook until the sauce begins to thicken, about 5 to 10 minutes. Strain the sauce through a fine-mesh strainer into a double boiler and keep warm.
Brine the pork:
Crack the allspice. In a kettle bring water to a boil and add allspice, salt, sugar, 2 tablespoons pepper, thyme, cloves, and bay leaf and simmer 15 minutes. Cool brine in bowl large enough to hold brine and pork. Chill brine for 2 hours.
Add pork, making sure it is completely covered with brine. Marinate, covered and chilled, at least 2 days or up to three.

Steps:

  • In a large stockpot, bring approximately 4 quarts of water to a boil and add 1 tablespoon of kosher salt. Fill a large mixing bowl with ice water. Blanch the red cabbage for about 30 seconds in a strainer in the large stockpot. After blanching, plunge the strainer containing the cabbage in the ice water for about 30 seconds. Dry the cabbage with a towel and reserve. Preheat the oven to 400 degrees. Season the pork lightly with black pepper.In a large cast-iron skillet, over medium-high heat, brown the pork loin on all sides, about 10 to 15 minutes. When properly browned, remove the pork loin to a platter and reserve. Distribute the onion slices on the bottom of the cast-iron skillet and place the browned pork loin on top. Transfer to the oven and roast until the internal temperature of the pork is 150 degrees, about 20 to 25 minutes. Remove the cast-iron skillet from the oven, transfer the pork loin from the skillet to a platter and let it rest in a warm spot. Scrape the bottom of the skillet to loosen any browned particles. Remove any burned onions. Sauté remaining onions over medium heat until caramelized, about 10 minutes, remove from the pan and reserve. In a large sauté pan, over high heat, preheat the vegetable oil. Add the garlic and blanched cabbage. Sauté until the cabbage is thoroughly heated through, but still crisp, about 4 to 5 minutes. Add the 1/4 cup balsamic vinegar and the caramelized onions from the cast-iron skillet, stir briefly, add the sage and capers, and season with kosher salt and black pepper to taste. Remove from the heat and keep warm. To serve, cut the pork loin into 1/2-inch-to-2-inch-thick slices with one bone in each slice. Place the cooked cabbage on a large warm platter. Arrange the slices of pork on the cabbage, ladle the sauce over, and serve immediately.

PORK LOIN BRAISED IN WINE AND RED PEPPERS



Pork Loin Braised in Wine and Red Peppers image

I have made this pork loin so many times it is absolutely the best! I prefer a bone-in loin but you can use either bone-in or without the bone! You can also do this with thick-cut pork chops too! If you want a thicker sauce you can thicken it up after cooking with some flour and cold water. Plan ahead the pork needs to marinate overnight. Serve this with crusty buns to soak up the sauce. Cooking time is only estimated depending on the size of the porl loin. If desired you can omit stuffing the roast with garlic cloves. If you are serving this to more than 6 people then prepare two pork loins. This complete dish can be prepared a day in advance, just place half of sauce in an oven proof dish, top with pork slices, the cover with remaining sauce, cover and refrigerate, the following day, cover dish and rewarm in a 325 degree oven until heated through, serve with more sauce. This is delicious!

Provided by Kittencalrecipezazz

Categories     Pork

Time P1DT1h

Yield 6 serving(s)

Number Of Ingredients 17

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

Steps:

  • 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!

Tips:

  • Choose the right cut of pork. A pork loin roast is a good choice for this recipe because it is a lean and tender cut of meat. It is also relatively inexpensive.
  • Brown the pork before braising it. This will help to develop the flavor of the meat and give it a nice caramelized crust.
  • Use a good quality wine. The wine you use will have a big impact on the flavor of the braised pork. Choose a wine that you like to drink and that has a good flavor profile.
  • Add some aromatics to the braising liquid. Aromatics are ingredients that add flavor to the dish without being the main ingredient. Common aromatics include onions, garlic, carrots, celery, and herbs.
  • Braise the pork until it is fall-apart tender. This will typically take 2-3 hours, depending on the size of the roast.
  • Serve the braised pork with your favorite sides. Mashed potatoes, rice, or roasted vegetables are all good choices.

Conclusion:

Braised pork loin is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The combination of tender pork, flavorful wine, and rich braising liquid creates a dish that is sure to please everyone at the table. So next time you are looking for a new recipe to try, give this wine-braised pork loin a try. You won't be disappointed.

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