Pork Loin Braised in Wine and Red Peppers

READY IN: 25hrs




  • 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!