Chef Tom Fraker
Wine-Braised Pork Loin
Category
Entree
Servings
6 - 8 servings
Prep Time
30 minutes
Cook Time
40 minutes
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
-
2 teaspoons Kosher salt
-
1 pinch cayenne
-
1 teaspoon ground black pepper
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2 tablespoons brown sugar
-
1 pinch allspice
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2 pounds pork loin
-
2 each organic yellow onions, chopped
-
4 each organic carrots, chopped
-
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)
-
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 350 F.
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 Leaves,
Dinner,
Entree,
Lunch,
Organic Carrots,
Organic Peeled Garlic,
Organic Yellow Onions,
Pork,
Pork Loin,
Wine-Braised Pork Loin
