One of my favorite dinner entrees: You can substitute red wine (and any red you can bear cooking with will do) for the port if you can't find any, however: It's miles better with the slightly sweet red. Note: If you have a CostPlus nearby, their chocolate port or hazelnut sherry go beautifully with this dish.
My Private Note
Units: US | Metric
- 1Rinse and season the pork with salt and pepper: Add a little rosemary to the initial rub for more flavor.
- 2Heat the oil over high heat in a heavy skillet large enough to hold all the pork.
- 3Put the pork in and sear it for 1-1/2 to 2 minutes per side.
- 4Remove the meat and set aside while preparing the sauce: keep warm.
- 5After removing the meat from the pan, pour off all but 1 tbsp of the fat.
- 6Reduce the heat to medium, add the onions, and sprinkle with salt and pepper.
- 7Saute for about 5 min.
- 8Deglaze the pan with the stock, wine, and vinegar, stirring well.
- 9Bring to a boil and re-add the pork; reduce the heat to a simmer.
- 10Cook 4-5 minutes, turn, and cook an additional 4-5 minutes, for a total cook time between 11-15 minutes.
- 11(If the pieces you're using are thicker than that, double the second cook time.) Keep warm again.
- 12Degrease the pan and reduce until its contents are just syrupy.
- 13Serve as sauce.
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Nutritional Facts for Pork Braised in Port and Balsamic Vinegar
Serving Size: 1 (290 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 560.6
- Calories from Fat 258
- Total Fat 28.7 g
- Saturated Fat 9.7 g
- Cholesterol 151.4 mg
- Sodium 143.4 mg
- Total Carbohydrate 11.0 g
- Dietary Fiber 1.0 g
- Sugars 6.0 g
- Protein 53.5 g
The following items or measurements are not included: