Pork Loin with Wine Sauce

Total Time
3hrs 20mins
Prep 20 mins
Cook 3 hrs

This makes a superbly tender loin. Have also used recipe with venison loin and the results are excellent. When I use a venison loin, I marinate in salt water, beer or other marinade for several hours to remove wild game taste and use meat tenderizer before cooking.

Ingredients Nutrition

Directions

  1. Heat oil in a large skillet and brown loin on all sides.
  2. Remove loin from skillet, add onion and cook until tender.
  3. Add flour; cook and stir until lightly browned.
  4. Add chick stock, wine, garlic, bay leaf, minced parsley, salt and pepper.
  5. Cook and stir over low heat until sauce is thoroughly blended.
  6. Place browned loin in small roasting pan; pour wine sauce over top.
  7. Cover and cook at 325 degrees for 2- 2 1/2 hours depending on size of loin.
  8. Remove loin and slice thinly.
  9. To serve, arrange loin on platter and drizzle with reserved sauce.
  10. Pass remaining sauce.

Reviews

Most Helpful

This was very easy to make. The sauce had a nice rich taste to it. I used the chicken broth to make mine. The blush wine worked nicely as it did not over power the other ingredients. So glad I opened a new bottle and did not use the burgundy that was opened. Thank you for sharing.

Charlotte J February 22, 2003

This recipe originated with Jeff Smith, The Frugal Gourmet, many years ago & appears in his FG Cooks With Wine cookbook. Only difference is the use of white wine instead of the blush used here. Have been making this for years & have had many comments that this is the tenderest pork ever tasted. I use a small pork roast, not pork tenderloin & it almost falls to pieces. I think it rather than slice it & put the chunks directly I'm the wine sauce. Often serve with long grain & wild rice. Yummm!

jvsarran August 14, 2015

This is a very good recipe, and it earned compliments from two skeptical teenage sons. Next time, I may follow the suggestions to rub the roast prior to browning. I served this with noodles, but I agree that the sauce would go well with garlic-herb mashed potatoes.

FoodLoveAffair February 15, 2010

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a