Name: Pork Loin Crunch in Red Wine
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 6-8 serving(s)
Ingredients: 4 -5 lbs pork loin roast; 1 tablespoon basil; 1 -2 teaspoon fresh ground pepper; 1 tablespoon fresh garlic, minced; 1 teaspoon nutmeg; 1 tablespoon oregano; 1/2 cup red wine; 3/4 cup water; olive oil; 1 cup bran flakes, can include raisins (cereal)

3

Recipe by Chef1MOM-Connie

3

People talking

Join In Now Join the conversation!

Pork Loin Crunch in Red Wine created by Nif_H

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.

Ready In:: 1hr 40mins
Serves:
Units:

3

People talking

Join In Now Join the conversation!

ingredients

4 -5 lbs pork loin roast
1 tablespoon basil
1 -2 teaspoon fresh ground pepper
1 tablespoon fresh garlic, minced
1 teaspoon nutmeg
1 tablespoon oregano
¹⁄₂ cup red wine
³⁄₄ cup water
olive oil
1 cup bran flakes, can include raisins (cereal)

directions

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

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@Chef1MOM-Connie

Contributor

@Chef1MOM-Connie

Contributor

"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."

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

photo by Nif_H

5/19/2009

Reply
review by Nif_H

5/19/2009

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!

Reply
review by Charlotte J

10/4/2007

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

Reply
photo by Nimz_

5/8/2006

Reply
review by Nimz_

5/7/2006

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

Reply