Prep 24 hrs
Cook 1 hr
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!
- 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
- 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.