Pork Loin with Wine Sauce
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.
- Ready In:
- 3hrs 20mins
- 3 tablespoons olive oil
- 3 -4 lbs boneless pork loin (or other loin)
- 2 onions, chopped
- 2 tablespoons flour
- 2 cups chicken broth or 2 cups chicken bouillon
- 1 cup blush wine (I use a zinfandel)
- 1 clove garlic, minced
- 1 bay leaf
- 1 teaspoon minced parsley
- salt and pepper
- Heat oil in a large skillet and brown loin on all sides.
- Remove loin from skillet, add onion and cook until tender.
- Add flour; cook and stir until lightly browned.
- Add chick stock, wine, garlic, bay leaf, minced parsley, salt and pepper.
- Cook and stir over low heat until sauce is thoroughly blended.
- Place browned loin in small roasting pan; pour wine sauce over top.
- Cover and cook at 325 degrees for 2- 2 1/2 hours depending on size of loin.
- Remove loin and slice thinly.
- To serve, arrange loin on platter and drizzle with reserved sauce.
- Pass remaining sauce.
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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!Reply
Yummy! I have a confession though I didn't use a pork loin I used turkey. Turkey meatballs which is seasoned with salt, black pepper, and garlic powder. I also mixed in a egg to help the meatballs to stick together. I made the sauce and then cooked the meatballs in the sauce for 30 minutes. Yummy. Couldn't be simpler.Reply