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Pork Loin Crunch in Red Wine

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:

ingredients

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).
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RECIPE MADE WITH LOVE BY

@Chef1MOM-Connie
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@Chef1MOM-Connie
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"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."
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  1. Nif_H
    Pork Loin Crunch in Red Wine Created by Nif_H
    Reply
  2. Nif_H
    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
  3. Charlotte J
    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
  4. Nimz_
    Pork Loin Crunch in Red Wine Created by Nimz_
    Reply
  5. Nimz_
    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
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