Loin of Pork Braised in Red Wine
Elevate your dining experience with this rich and flavorful Loin of Pork Braised in Red Wine. Perfect for cozy evenings or special occasions, this slow-cooked masterpiece transforms a tender pork loin into a succulent centerpiece infused with aromatic herbs, hearty vegetables, and the deep, velvety notes of dry red wine. The dish begins with a golden sear to lock in juices, followed by a gentle braise alongside fragrant thyme, bay leaf, and a savory stock, creating a luxurious sauce that's finished with butter for extra silkiness. Serve this melt-in-your-mouth pork with roasted vegetables or creamy mashed potatoes for an elegant and comforting meal your guests won’t forget. Whether you’re a seasoned chef or a home cook, this braised pork recipe will add a touch of sophistication to your dinner table.
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Recipe Information
Ingredients
- 2 pounds pork loin
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 cups dry red wine
- 1 cup chicken or beef stock
- 1 bay leaf
- 3 fresh thyme sprigs
- 2 tablespoons tomato paste
- 2 tablespoons butter
Instructions
Season the pork loin with salt and pepper on all sides.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the pork loin on all sides until it develops a golden-brown crust, about 8–10 minutes. Remove the pork and set it aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5–7 minutes until the vegetables begin to soften.
Add the minced garlic and tomato paste, stirring to combine, and cook for another 1–2 minutes.
Pour in the red wine, scraping the bottom of the pot to deglaze and release any browned bits.
Add the chicken or beef stock, bay leaf, and thyme sprigs. Stir to combine.
Return the seared pork loin to the pot, ensuring it is partially submerged in the liquid.
Bring the mixture to a gentle simmer, then cover the pot with a lid and reduce the heat to low.
Braise for 1.5–2 hours, turning the pork occasionally, until it is tender and fully cooked (internal temperature of 145°F).
Remove the pork from the pot and let it rest for 10 minutes before slicing.
Strain the braising liquid into a saucepan, discarding solids, and simmer until it reduces to a thicker sauce consistency (optional).
Stir in butter to the sauce for a silky finish.
Slice the pork loin and serve with the sauce drizzled over the top. Accompany with roasted vegetables or mashed potatoes if desired.
Nutrition Facts
Calories |
3040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.9 g | 195% | |
| Saturated Fat | 58.6 g | 293% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 782 mg | 261% | |
| Sodium | 4314 mg | 188% | |
| Total Carbohydrate | 65.4 g | 24% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 27.3 g | ||
| Protein | 254.5 g | 509% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 458 mg | 35% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 6380 mg | 136% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
