Wine Braised Pork Loin Recipes

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.

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.

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.

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.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Heat vegetable oil a heavy pot or dutch oven over medium-high heat. Sear pork in hot oil until brown on all sides, about 10 minutes. Remove roast from pot.
• Drain all but about 3 tablespoons grease from pot. Cook and stir onion and carrots until softened, about 5 minutes.
• Stir beer, salt, pepper, bay leaf, and cloves into the onion mixture.
• Return pork roast to the pot and cover.
• Bake in the preheated oven until pork is tender and no longer pink in the center, about 2 hours.
• Transfer roast to a platter and cover loosely with aluminum foil. Remove bay leaf from vegetables.
• Pour the beer and vegetable mixture from the Dutch oven into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the vegetables moving before leaving it on to puree until smooth.
• Bring pureed sauce to a boil in a saucepan over medium-high heat until thickened, stirring often, about 5 minutes. Spoon sauce over pork roast to serve.

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!

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.

Steps:

• Cook the bacon in a Dutch oven over medium-low heat until crisp, 10 to 12 minutes. Drain on paper towels. Add the onions to the drippings in the pot; cook, stirring, until golden, about 30 minutes. Transfer to a bowl.
• Meanwhile, finely chop the carrot, celery, garlic and jalapeno in a food processor. Preheat the oven to 325 degrees F.
• Pat the pork dry. Season with salt and pepper. Warm the olive oil in the Dutch oven over medium-high heat. Working in batches, brown the pork on all sides, 8 to 10 minutes per batch. Transfer the meat to a plate.
• Add the carrot mixture to the Dutch oven and cook, stirring, about 3 minutes. Stir in the onions and tomato paste; cook 3 minutes. Sprinkle in the flour and cook, stirring, 2 minutes. Add the wine and bring to a boil, then simmer until reduced by half, about 8 minutes.
• Return the bacon and pork to the pot. Squeeze in the orange juice, then add the spent peel. Add the oregano, bay leaves and enough stock to reach the top of the pork. Cover, transfer to the oven and cook about 3 hours.
• Transfer the pork to a bowl using tongs, then shred. Season with salt and pepper. Strain the sauce and return to the pot; add the solids to the bowl with the meat (discard the bay leaves and orange peel). Boil the sauce over high heat until thickened, about 2 minutes. Add the sour cream and season with salt and pepper. Fill the tortillas with the pork; drizzle with the sauce and top with the cheese and slaw.
• Fennel Slaw:
• Mix 1/4 cup mayonnaise, 1 tablespoon red wine vinegar, 2 tablespoons orange juice, 1 teaspoon sugar, 1 minced jalapeno, 1/2 teaspoon each dried oregano and cumin, and some fennel fronds in a large bowl. Toss with 2 thinly sliced fennel bulbs, 2 cups thinly sliced cabbage, 4 sliced scallions, 4 strips crumbled bacon, and salt and pepper.

Steps:

• In a large skillet, heat oil over medium-high. Season pork with salt and pepper and cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer pork to a 5- to 6-quart slow cooker. Reduce heat to medium and add onion, garlic, celery, and fennel seeds to pan; cook until onion is softened, about 4 minutes.
• Add wine and cook, scraping up browned bits with a wooden spoon, until reduced by half, about 2 minutes. Add to slow cooker along with tomatoes. Cover and cook on high until pork is very tender, 4 hours (or 8 hours on low).
• Transfer pork to a cutting board. With 2 forks, shred meat into bite-size pieces, discarding any large pieces of fat. Skim fat off sauce and discard. Return shredded pork to slow cooker and stir to combine. (To store: Cool, cover, and refrigerate up to 3 days.) Serve over couscous.