Pork Loin with Wine Sauce 🍷
Description: This recipe yields a superbly tender pork loin, perfect for a hearty meal. It can also be adapted for venison loin with equally excellent results. When using venison, marinate it in salt water, beer, or another marinade for several hours beforehand to remove any wild game taste, and consider using a meat tenderizer for optimal tenderness.
- Cook Time: 3 hours
- Prep Time: 20 minutes
- Total Time: 3 hours and 20 minutes
- Category: Pork
- Keywords: Wild Game, Meat, Very Low Carbs, Oven, Less Than 4 Hours
Ingredients:
| Quantity | Ingredient |
|---|---|
| 3 tbsp | Olive oil |
| 3-4 lbs | Boneless pork loin |
| 2 | Onions |
| 2 tbsp | Flour |
| 2 cups | Chicken broth |
| 1 cube | Chicken bouillon |
| 1 clove | Garlic |
| 1 | Bay leaf |
| 1 tbsp | Minced parsley |
| To taste | Salt and pepper |
Nutrition Facts (Per Serving):
- Calories: 862.8
- Fat Content: 53.7g
- Saturated Fat Content: 16.4g
- Cholesterol Content: 214.3mg
- Sodium Content: 556.9mg
- Carbohydrate Content: 10.1g
- Fiber Content: 0.9g
- Sugar Content: 2.7g
- Protein Content: 70.7g
Instructions:
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Preparation: Begin by heating olive oil in a large skillet over medium-high heat. While the oil is heating, pat dry the pork loin with paper towels to remove any excess moisture.
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Searing the Loin: Once the oil is hot, carefully add the pork loin to the skillet. Sear the loin on all sides until it develops a golden brown crust, about 2-3 minutes per side. Remove the loin from the skillet and set it aside.
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Cooking the Onions: In the same skillet, add the chopped onions and sauté them until they become soft and translucent, about 5 minutes.
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Creating the Sauce Base: Sprinkle flour over the onions and stir well to combine. Continue cooking and stirring until the flour is lightly browned, about 2 minutes.
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Adding the Broth: Slowly pour in the chicken broth, stirring constantly to prevent lumps from forming. Add the chicken bouillon cube, minced garlic, bay leaf, minced parsley, and season with salt and pepper to taste. Stir well to combine all the ingredients.
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Simmering the Sauce: Reduce the heat to low and let the sauce simmer gently for about 5 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
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Preparing the Loin for Roasting: Transfer the browned pork loin to a small roasting pan. Pour the prepared wine sauce over the top of the loin, ensuring it is evenly coated.
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Roasting: Cover the roasting pan with aluminum foil and place it in a preheated oven at 325°F (163°C). Roast the loin for 2 to 2 1/2 hours, depending on the size of the loin, until it is tender and cooked through.
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Resting and Serving: Once the loin is fully cooked, remove it from the oven and let it rest for a few minutes before slicing thinly. Arrange the sliced loin on a serving platter and drizzle with the reserved wine sauce. Serve hot, passing the remaining sauce at the table.
Tips:
- For a richer flavor, you can deglaze the skillet used for searing the loin with a splash of red wine before adding the onions.
- If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a tablespoon of cold water and stir it into the sauce during the simmering step.
- Garnish the plated dish with fresh parsley or thyme for an added touch of color and flavor.
This pork loin with wine sauce recipe is a true crowd-pleaser, offering a perfect balance of flavors and textures that will leave your guests impressed and satisfied. Whether you’re hosting a dinner party or enjoying a cozy meal at home, this dish is sure to be a hit!
