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Wine-Braised Pork Loin
By Chef Tom Fraker


2 teaspoons Kosher Salt
1 pinch Cayenne
1 teaspoon Ground Black Pepper
2 tablespoons Brown Sugar
1 pinch Allspice
2 pounds Pork Loin
2 each Onion chopped
4 each Organic Carrots chopped
4 each Organic Garlic chopped
1 cup Red Wine
2 cans Beef Broth
2 each Bay Leaves


Combine first 5 ingredients in small bowl. Pat pork dry and rub with salt mixture.

Cover and chill 6 to 24 hours. Heat 2 tablespoons oil in heavy Dutch oven over high heat.

Add pork; brown on all sides. Add remaining ingredients and bring to a boil. Cover. Bake at 350 degrees until tender.

Be careful not to let the Dutch oven run dry. Transfer pork to a platter and let stand 15 minutes.

If necessary, boil sauce until reduced to 4 cups. Adjust the seasonings and strain. Serve pork with sauce.