Chef Tom Fraker
Wine-Braised Pork Loin
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Category
Entree
Author:
Chef Tom Fraker
A six to 24 hour marinade and little hands on time creates a comfort-food entrée with promise for a hearty mid-week sandwich or two!
Ingredients
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2 teaspoons Kosher Salt
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1 pinch Cayenne
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1 teaspoon Ground Black Pepper
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2 tablespoons Brown Sugar
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1 pinch Allspice
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2 pounds Pork Loin
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2 each Organic Yellow Onion chopped
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4 each Organic Carrots chopped
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4 each Organic Peeled Garlic chopped
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1 cup Red Wine
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2 cans Beef Broth (14.5 ounces, each)
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2 each Bay Leaves
Directions
Combine first 5 ingredients in small bowl. Pat pork dry and rub with salt mixture.
Cover and chill 6 to 24 hours.
Preheat oven to 350F
Heat 2 tablespoons oil in heavy Dutch oven over high heat.
Add pork to Dutch oven; 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.
Filed in:
Bay Leaf,
Beef Broth,
Braised,
Dutch oven,
Easy,
leftovers,
marinade,
marinate,
Organic Carrots,
Organic Onion,
Organic Peeled Garlic,
Organic Yellow Onion,
Pork Loin,
Red Wine,
sandwiches,
Simple,
Wine-Braised
