PORK TENDERLOIN WITH WINE SAUCE
Here's a fast and easy, great-tasting meal that's as big on flavor as it is low in fat and calories. I serve it with fresh green beans and mashed potatoes. -Nancy LaVoice, Wexford, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Cut pork into 2-in. slices; flatten to 1-1/2-in. thickness. Sprinkle with pepper. In a large skillet over medium heat, cook pork in oil and butter for 5 minutes on each side or until meat is no longer pink. Remove and keep warm. , Add broth to the pan, scraping to loosen browned bits. Stir in the wine, mustard, thyme and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes, stirring occasionally. Serve with pork.
Nutrition Facts : Calories 259 calories, Fat 10g fat (3g saturated fat), Cholesterol 100mg cholesterol, Sodium 159mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
PORK CHOPS WITH WINE AND GARLIC
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat the oil and 2 tablespoons of the butter in a heavy skillet over high heat. Salt and pepper both sides of the pork chops and sear them until they're nice and golden, about 2 minutes per side. (No need to completely cook the chops at this point.) Remove the chops from the skillet and set aside.
- Reduce the heat to medium high, then throw in the whole cloves of garlic. Stir them around and cook until they get nice and golden brown, a couple minutes. Pour in the red wine, then add the bay leaf. Stir it around and cook, raising the heat if necessary, until the sauce is reduced and thick, several minutes.
- Stir in the beef broth (you can add more if it needs the liquid) and add the chops back to the skillet, arranging them so they're swimming in the sauce. Cook the chops in the sauce for a few minutes, then add the balsamic. Shake the skillet to get it to distribute, then cook for a couple more minutes, or until the pork chops are done.
- Remove the chops from the skillet once more, then let the sauce reduce a little more if needed, until it's very thick and rich and the garlic is soft. Swirl in the remaining 1 tablespoon butter and sprinkle in a little salt and pepper.
- Arrange the pork chops on a platter, then pour the whole skillet of sauce (including the garlic) over the top. Serve with Lemony Green Beans if desired.
- Snap off the stem ends of the green beans or cut them off in a big bunch with a knife.
- Heat a pan over a medium heat and add the butter. (It helps to use a pan with a light-colored bottom, so you can keep track of the color.) Swirl the pan occasionally so the butter cooks evenly. As the butter melts, it will begin to foam. The color will progress from lemony yellow to golden tan to, finally, a toasty brown.
- Once you smell that nutty aroma, add the green beans and saute for 3 to 4 minutes so the beans take on a little color. Add the lemon zest and juice, salt and pepper, then transfer to a platter in batches with tongs.
BRAISED PORK WITH RED WINE
This easy recipe can be made in a saucepan, Dutch oven or slow cooker. The long simmer gives the pork shoulder, an inexpensive but versatile cut, a chance to absorb the robust flavors of red wine, carrot and garlic that it's cooked alongside. Serve it over egg noodles and topped with parsley for a hearty, satisfying dinner.
Provided by Mark Bittman
Categories dinner, one pot, main course
Time 2h
Yield 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 771, UnsaturatedFat 25 grams, Carbohydrate 21 grams, Fat 48 grams, Fiber 4 grams, Protein 42 grams, SaturatedFat 18 grams, Sodium 1243 milligrams, Sugar 6 grams, TransFat 0 grams
RED WINE REDUCTION SAUCE
After going to one of my favorite steak houses and having a similar sauce, I needed to learn how to make it; it's delish! You gotta try it.
Provided by Desiree.Christian
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Heat olive oil in a small saucepan over medium heat. Cook shallot in hot oil until golden brown, about 5 minutes.
- Pour wine into saucepan; cook, stirring regularly, until reduced in volume by half, 3 to 4 minutes.
- Stir beef broth with the wine. Reduce heat to medium-low and cook at a simmer until slightly reduced, about 5 minutes. Stir butter and Italian seasoning into the sauce; cook until butter is completely melted, 2 to 3 minutes. Season with salt.
Nutrition Facts : Calories 151.5 calories, Carbohydrate 4.4 g, Cholesterol 7.6 mg, Fat 9.9 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 2.9 g, Sodium 221.8 mg, Sugar 0.8 g
BURGUNDY PORK TENDERLOIN
My husband doesn't care for pork much, but he loves this. It is very easy to fix, and it is very rich tasting. Serve with baked potato.
Provided by BROWNDOG
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h30m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 399.8 calories, Carbohydrate 8.2 g, Cholesterol 147.6 mg, Fat 8.6 g, Fiber 0.6 g, Protein 47.8 g, SaturatedFat 2.9 g, Sodium 676.3 mg, Sugar 1.6 g
PORK LOIN CRUNCH IN RED WINE
Pork loin roast wrapped in crumb crust and seasoned in red wine. This is a combination recipe of flavors from other cooking I have done mixed with what was on hand. My family said " This is the best tasting pork roast we have ever tasted!" The coating was excellent and it was made with what I had on hand. They want to know when I can make again. "Good enough for Sunday company dinner. You can season to your liking.
Provided by Chef1MOM-Connie
Categories Pork
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Take all dry ingredients plus garlic and mix together.
- Rub over roast.
- Crush cereal in bag and then pat/push onto roast or roll roast in cereal.
- Put in 9 x 13 roasting pan that has a drizzle of olive oil to help prevent sticking.
- ** Add wine and water to pan for roast at this point.
- Cover with tin foil tent style.
- Bake in oven 1 1/2 hrs-2 hrs (depends on oven) at 350°F.
- (Take tin foil off last 15 minutes to make a crusty coating).
- Slice in 1" slices.
- Use drippings to drizzle over meat.
- This makes a very rich au jus sauce.
- (I have also used drippings to make a gravy. Take drippings, add hot water and flour, whisk together and reheat on stove to thicken).
Nutrition Facts : Calories 675.5, Fat 29.5, SaturatedFat 10.8, Cholesterol 245.2, Sodium 223.5, Carbohydrate 6.6, Fiber 1.4, Sugar 1.4, Protein 87.5
PORK LOIN IN A RED WINE REDUCTION
A series of reductions results in a fantastically-flavoured dish. Use the best beef broth you have, and a decent red (I used a 99 Fontal Crianza). Sourced from: Robin Garr's Wine Lover's Page.
Provided by skat5762
Categories Pork
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Heat olive oil in largeish pan over medium-high heat, then add leeks.
- Saute until begining to go soft; add mushrooms and continue cooking until they just soften.
- Salt and pepper both sides of the prepared pork loins, add to pan, and sear so that outsides just begin to colour.
- Turn heat to very low, add about half of the broth, and cover pan.
- Meanwhile, place about half of the red wine in a sauce pan over extremely high heat.
- This should reduce to an almost syrupy-like consistency in just a few short minutes.
- When it has thickened, add about half of the remaining beef broth, and reduce and thicken again.
- Pour the resulting reduction onto the slowly simmering pork, and repeat the process with the remaining broth and wine.
- Again, pour over pork, and continue to gently cook until pork is finished.
- The amount of time this takes will vary, depending upon thickness of pork.
- Watch carefully, so as not to overcook.
- Remove pork from pan, and keep warm.
- Add the cornstarch mixture to the pan, turn the heat to high, allowing some of the liquid to boil off: thicken to desired consistency.
- Remove from heat.
- Serve the pork with a fair amount of the sauce pooled on it.
Nutrition Facts : Calories 142.3, Fat 0.7, Cholesterol 0.4, Sodium 300.2, Carbohydrate 10.3, Fiber 1.1, Sugar 2.8, Protein 3.2
BONELESS PORK LOIN WITH RED WINE CRANBERRY GLAZE
Steps:
- In a medium saucepan over medium heat, bring the salt, sugar and 2 cups water to a boil and simmer until salt and sugar dissolve. Remove pan from heat. Add juniper, sage and red pepper flakes. Let steep 5 minutes. Pour 4 to 5 cups water and 2 cups ice into the brine. When brine is chilled, submerge chops into mixture for at least 6 hours and up to overnight, refrigerated. When ready to cook, preheat oven to 350 degrees F. Remove pork from liquid and pat dry. Heat oil in a medium saute pan over medium heat. Cook pork until nicely caramelized about 6 minutes per side. Remove to oven to cook through completely, about 10 minutes. Let rest 5 minutes before slicing.
- Serve with Red Wine Cranberry Glaze.
- Combine all ingredients into a medium saucepan over medium heat. Bring to a simmer. Reduce heat to low and reduce liquid by half.
- Yield: 2 cups
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.
MEDALLIONS OF PORK WITH RED-WINE SAUCE
Provided by Pierre Franey
Categories dinner, main course
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place the pork slices on a flat surface. Pound the meat lightly with a mallet or meat pounder. Sprinkle with salt and pepper.
- Combine the ginger, thyme, bay leaf, clove, wine, vinegar and honey in a bowl and blend well. Place the sliced pork in a dish. Pour the mixture over the pork and marinate for 10 minutes.
- Drain the pork medallions and pat dry. Reserve the marinade.
- Heat the oil in a nonstick skillet large enough to hold the slices in one layer. When the oil is hot add the slices of meat and cook over medium-high heat about 5 minutes or until browned. Turn the slices and cook about 5 minutes more. Reduce the heat and continue cooking for about 2 minutes longer. Transfer the meat to a warm serving platter. Keep warm.
- In the same skillet, add the shallots and cook, stirring, until wilted. Add the reserved marinade and cook, stirring and scraping the bottom. Add any juices that have accumulated from the platter. Scrape the bottom with a wooden spatula and cook until the marinade is reduced to 3/4 of its original quantity. Swirl in the butter and pour the sauce over the medallions. Remove the bay leaf and thyme sprigs before serving.
Nutrition Facts : @context http, Calories 362, UnsaturatedFat 8 grams, Carbohydrate 6 grams, Fat 21 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 6 grams, Sodium 517 milligrams, Sugar 4 grams, TransFat 0 grams
More about "pork loin in a red wine reduction recipes"
OVEN ROASTED DRY RUB PORK LOIN WITH RED WINE …
From bestquickdinnerrecipes.com
Estimated Reading Time 2 mins
PORK MEDALLIONS IN RED WINE SAUCE - PORK RECIPE - GOOD …
From goodhousekeeping.com
BASIC RED WINE REDUCTION SAUCE RECIPE - FOOD REPUBLIC
From foodrepublic.com
EASY ROASTED PORK LOIN (WITH WINE SAUCE) - EASY AND …
From easyanddelish.com
PAN-SEARED PORK TENDERLOIN WITH RED WINE REDUCTION …
From chebrovadish.blogspot.com
RED WINE & MUSHROOM PORK TENDERLOIN - THE KITCHEN …
From thekitchenmagpie.com
PORK LOIN IN CHERRY WINE REDUCTION RECIPE FROM H-E-B
From heb.com
RED WINE-BRAISED PORK RECIPE | EATINGWELL
From eatingwell.com
POT-ROASTED PORK LOIN IN RED WINE RECIPE
From foodandwine.com
5/5 Servings 6
- Preheat the oven to 350° Season the pork roast lightly with salt and generously with pepper, rubbing the seasonings into the meat. In an enameled cast-iron casserole just large enough to hold the roast, heat the oil until shimmering. Add the roast and cook over moderate heat until well browned all over. Transfer the roast to a large plate.
- Add the salt pork to the casserole and cook over low heat until softened but not browned. Add the onions, garlic, carrots and celery and cook over moderate heat, stirring occasionally, until the vegetables are very tender, about 20 minutes. Add the wine, bay leaves, sage and thyme and bring to a boil. Remove from the heat.
- Carefully set the roast, fat side up, in the casserole. Cover and bake in the oven for 30 minutes. Turn the roast, and if there is very little liquid left in the pan, add 1/2 cup of water or more to keep the vegetables moistened. Bake for about 20 minutes longer, or until an instant-read thermometer inserted in the center of the roast registers 150°.
- Transfer the roast to a carving board, discard the strings and cover loosely with foil. If the pan juices are thin, boil them over high heat until thickened. Season with salt and pepper. Slice the roast and serve with the vegetables.
RED WINE SAUCES FOR PORK - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
PORK LOIN WITH RED WINE | HY-VEE
From hy-vee.com
HERB RUBBED PORK TENDERLOIN IN RED WINE MUSHROOM SAUCE
From whitneybond.com
ITALIAN RED WINE PORK ROAST - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
PORK TENDERLOIN WITH WINE SAUCE - THERESCIPES.INFO
From therecipes.info
STUFFED PORK TENDERLOIN WITH A RED WINE REDUCTION SAUCE
From supermarketguru.com
FRESH PORK WITH SWEET BALSAMIC-RED WINE REDUCTION [RECIPE]
From srgtexas.com
PORK LOIN RED WINE RECIPE | VISIT A WINERY
From domvino.fr
RED WINE REDUCTION RECIPE FOR PORK | VISIT A WINERY
From domvino.fr
GREEK DRUNKEN PORK STEW IN RED WINE RECIPE - SERIOUS EATS
From seriouseats.com
PORK TENDERLOIN SLIDERS WITH RED WINE REDUCTION SAUCE
From thespeckledpalate.com
PORK LOIN IN RED WINE SAUCE RECIPE | VISIT A WINERY
From domvino.fr
PORK LOIN WITH RED WINE GRAVY - RECIPE DETAILS - FATSECRET
From fatsecret.com
HERBED HERITAGE PORK LOIN WITH WHITE WINE REDUCTION RECIPE
From myrecipes.com
PORK LOIN AND RED WINE RECIPE | VISIT A WINERY
From domvino.fr
BEST PORK WITH KALE, RED WINE AND TOASTED GARLIC RECIPE - HOW TO …
From 177milkstreet.com
ROASTED PORK LOIN, HASSELBACK POTATOES, RED WINE REDUCTION ⋆ …
From rettacookedit.com
RED WINE MARINADE FOR PORK TENDERLOIN - THE DINNER-MOM
From dinner-mom.com
PORK CHOP AU POIVRE WITH RED WINE-SHALLOT SAUCE RECIPE
From foodandwine.com
BALSAMIC GLAZED PORK TENDERLOIN WITH A RED WINE SAUCE RECIPE
From steaksandgame.com
RED WINE REDUCTION FOR BEEF TENDERLOIN - SIMPLE AWESOME COOKING
From simpleawesomecooking.com
10 BEST RED WINE PORK TENDERLOIN CROCK POT RECIPES - YUMMLY
From yummly.com
EASY PORK TENDERLOIN STEAKS WITH RED WINE BALSAMIC GLAZE
From poppopcooks.com
PORK TENDERLOIN WITH RED WINE SAUCE RECIPE
From recipeland.com
PORK WITH SWEET BALSAMIC-RED WINE REDUCTION | DAN'S SUPERMARKET
From shopdanssupermarket.com
PORK LOIN WITH WINE AND HERB GRAVY - SEASONS AND SUPPERS
From seasonsandsuppers.ca
WINE-BRAISED PORK SHOULDER RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
10 BEST RED WINE PORK TENDERLOIN CROCK POT RECIPES - YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #main-dish #pork #dinner-party #romantic #stove-top #dietary #comfort-food #meat #pork-loins #taste-mood #savory #equipment
You'll also love