Loin Of Pork Braised In Red Wine Recipes

BRAISED PORK WITH RED WINE

Steps:

• Combine pork, salt and pepper to taste, wine, stock, carrots and garlic in a saucepan, Dutch oven or slow cooker. Bring to a boil, then adjust heat so that mixture simmers steadily but not vigorously. (If using a slow cooker, just turn it to ''high'' and let cook for at least three hours.)
• Cook, stirring every half-hour or so, until meat is very tender and just about falling apart, at least an hour and most likely a bit longer. Use a slotted spoon to remove solid ingredients to a bowl, then turn heat to high. (If using a slow cooker, transfer liquid to a saucepan for this step.) Reduce to about a cup, or even less. Taste and adjust seasoning, then lower heat and stir in butter.
• Add solids to sauce and reheat. Serve over egg noodles, garnished with parsley.

WINE-BRAISED PORK LOIN

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.

LOIN OF PORK, BRAISED IN RED WINE

Steps:

• 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.

SUCCULENT BRAISED PORK

Steps:

• Preheat the oven to 325 degrees F. Pat the pork dry with paper towels and season with salt and pepper.
• In a large Dutch oven, heat the olive oil over medium-high heat, and working in batches brown the meat on all sides until a golden crust forms. Transfer the pork to a plate. To the pan add the onion, celery, and carrot and sweat until softened, 5 to 7 minutes. Add the garlic and sweat another 2 minutes. Stir in the tomato paste and cook for 3 minutes to cook off the raw flavor and caramelize it. Sprinkle with the flour and cook another 2 minutes to cook off its raw flavor. Whisk in the wine and reduce it by half. Return the pork to the Dutch oven, then stir in the beef stock, parsley stems, and bay leaves. Add the water if liquid does not come up to the top of the pork. Do not cover the pork with liquid. Cover the pan and place it in the oven to braise until the meat is fork tender, about 3 hours. Taste and season with more salt and pepper, if needed. Transfer to a serving platter and serve.

BURGUNDY PORK TENDERLOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place pork in a 9x13 inch baking dish, and sprinkle meat with salt, pepper and garlic powder. Top with onion and celery, and pour wine over all.
• Bake in the preheated oven for 45 minutes.
• When done baking, remove meat from baking dish, and place on a serving platter. Pour gravy mix into baking dish with wine and cooking juices, and stir until thickened. Slice meat, and cover with the gravy.

RED WINE PORK

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat bacon drippings in a large skillet over medium-high heat. Brown roast on all sides. Remove roast to a casserole dish. Place butter, garlic, and carrots in the skillet. Reduce heat to medium. Stir in parsley, bay leaf, salt, pepper, tomato paste, and sugar. Pour in red wine, and stir to combine. Pour over pork roast.
• Bake in preheated oven for 1 hour. Remove, and arrange mushrooms around the roast. Return to oven, and bake 1/2 hour.

PORK LOIN BRAISED IN WINE AND RED PEPPERS

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!