Pork Loin Crunch in Red Wine

Total Time
1hr 40mins
Prep 10 mins
Cook 1 hr 30 mins

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.

Ingredients Nutrition

Directions

  1. Take all dry ingredients plus garlic and mix together.
  2. Rub over roast.
  3. Crush cereal in bag and then pat/push onto roast or roll roast in cereal.
  4. Put in 9 x 13 roasting pan that has a drizzle of olive oil to help prevent sticking.
  5. ** Add wine and water to pan for roast at this point.
  6. Cover with tin foil tent style.
  7. Bake in oven 1 1/2 hrs-2 hrs (depends on oven) at 350°F.
  8. (Take tin foil off last 15 minutes to make a crusty coating).
  9. Slice in 1" slices.
  10. Use drippings to drizzle over meat.
  11. This makes a very rich au jus sauce.
  12. (I have also used drippings to make a gravy. Take drippings, add hot water and flour, whisk together and reheat on stove to thicken).

Reviews

(3)
Most Helpful

This was easy and tasty. I had to go out this afternoon so I put the pork loin roast in my crock pot. It cooked on high for 2 1/2 hours and then I put it under the broiler for about 5 minutes to crunch it up a bit. I made this for my ZWT5 teammate. Thanks Chef1MOM!

Nif May 19, 2009

I enjoyed the combination of spices, which gave the meat a nice flavor. I used a bone in loin roast, which was a little harder to cut. The meat was not dry as I used my Maverick Remote Meat Thermometer and took the internal temperature to 160 degrees. Made for *PAC Fall 2008* game

Charlotte J October 04, 2007

This made a very tender and juicy pork tenderloin, which is what I used instead of the pork roast. It went together really well, but the spices overpowered the taste of the meat for us. Because I was using pork tenderloin, I only cooked mine for 1 hour and 15 minutes and it turned out nice and juicy. Thanks

~Nimz~ May 07, 2006

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