Pork Loin Crunch in Red Wine
Take your dinner to the next level with this indulgent and crispy **Pork Loin Crunch in Red Wine**. Featuring tender pork loin coated in a perfectly seasoned panko breadcrumb crust and paired with a luscious red wine reduction, this recipe is an irresistible balance of texture and flavor. The golden crust, infused with garlic powder and paprika, lends a delightful crunch, while the rich sauce—simmered with red wine, chicken stock, and fresh thyme—adds elegance and complexity. Ready in under an hour, this restaurant-quality dish is perfect for impressing guests or elevating your weeknight dinner. Pair it with roasted vegetables or creamy mashed potatoes for a dreamy, gourmet meal at home.
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Recipe Information
Ingredients
- 2 lbs pork loin
- 1 tsp salt
- 1 tsp black pepper
- 0.5 cup flour
- 1 cup panko breadcrumbs
- 1 tsp garlic powder
- 1 tsp paprika
- 2 eggs
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 1 cup red wine
- 0.5 cup chicken stock
- 2 shallots
- 3 sprigs fresh thyme
- 1 tbsp brown sugar
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork loin dry with paper towels and season with salt and black pepper on all sides.
Set up a breading station with three separate bowls: one with flour, the second with whisked eggs, and the third with a mixture of panko breadcrumbs, garlic powder, and paprika.
Dredge the pork loin in the flour, followed by the egg mixture, and then coat it thoroughly with the panko breadcrumb mixture. Press gently to ensure the breadcrumbs stick.
In a large, oven-safe skillet, heat olive oil and butter over medium heat. Once the butter is melted and sizzling, add the pork loin and sear on all sides until golden brown, about 2-3 minutes per side.
Transfer the skillet to the preheated oven and roast the pork loin for 20-25 minutes, or until the internal temperature reaches 145°F (63°C). Remove from the oven and let it rest for 10 minutes before slicing.
While the pork is roasting, prepare the red wine reduction. Finely dice the shallots, then sauté them in the same skillet over medium heat until softened and fragrant, about 2 minutes.
Add the red wine, chicken stock, fresh thyme sprigs, and brown sugar to the skillet. Stir to combine and bring the mixture to a simmer.
Let the sauce reduce by half, about 8-10 minutes. Remove the thyme sprigs and season the sauce with salt and pepper to taste.
Serve the pork loin slices drizzled with the red wine reduction. Enjoy immediately.
Nutrition Facts
Calories |
3485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.6 g | 265% | |
| Saturated Fat | 69.1 g | 345% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1161 mg | 387% | |
| Sodium | 3499 mg | 152% | |
| Total Carbohydrate | 75.5 g | 27% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 21.7 g | ||
| Protein | 274.8 g | 550% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 358 mg | 28% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 4697 mg | 100% | |
*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.
