Name: Pork Loin with Wine Sauce
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 1 loin, 4-6 serving(s)
Ingredients: 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

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Recipe by June8715

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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
Serves:
Yields:
Units:

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ingredients

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

directions

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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@June8715

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@June8715

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"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."

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review by janetandmaggie1565

2/16/2019

This white wine sauce is so goooood. Love it. I made the pork loin stuffed with spinach and swiss cheese. My company loved it. Love to try new recipes with my own twist. Try stuffing it. Wooow.

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review by jvsarran

8/14/2015

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!

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review by FoodLoveAffair

2/15/2010

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.

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review by lilsis566

11/17/2009

This one of the most reqeusted recipes in my house! Everyone loves it an if I say I want to make it, everyone ask's " what do you need". Thank you for your recipe!

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review by brandidt

4/1/2008

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.

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