Red wine and pork

Pan-seared pork tenderloin with cherry and red wine sauce

Method

  1. Heat the oven to 220°C/200°C fan/gas 7. For the cherry sauce, put the sugar and 1 tbsp water in a small stainless steel pan (to help you to judge the caramel colour). Dissolve over a low heat, then increase the heat and cook without stirring until it has turned to a brick-red caramel.
  2. Remove from the heat, stand back and add the vinegar (it will sputter). Return to the heat, stir in the wine and boil rapidly until reduced by half. Meanwhile, heat the 1 tbsp oil in a medium pan with a lid. Add the chopped shallots and cook for 4-5 minutes over a medium heat until softened and lightly golden. Add the caramel/red wine and the stock, then boil until reduced to 150ml.
  3. Add the cherries to the sauce, cover and simmer for 3 minutes or until just tender. Mix the arrowroot with 1 tsp cold water, stir into the sauce and simmer for a few seconds until thickened. Stir in the lemon juice, taste and season. Keep warm over a low heat.
  4. Put the fat for the potatoes in a large non-stick roasting tin and heat in the oven for 5 minutes.
  5. Meanwhile, for the pork, rub the 1 tsp dried thyme and some salt and pepper all over both pork fillets. Heat a large heavy-based frying pan over a medium-high heat. Add 1 tbsp oil and the pork, reduce the heat to medium and cook for 25-30 minutes, turning every 5 minutes, until browned on all sides and cooked through but still juicy in the centre. Put on a carving board, cover with foil and leave to rest for 10 minutes.
  6. Meanwhile, crack each garlic clove open using the flat side of a cook’s knife but leave in their skins. Remove the tin heating in the oven and toss in the potatoes, garlic, thyme and some salt and pepper. Toss well, spread the potatoes in an even layer and roast for 25-30 minutes, turning halfway through.
  7. Carve the pork diagonally into chunky slices and serve with the sauce, potatoes, garlic (people can squeeze out the soft cloves as they eat) and your choice of greens.

Pork Chops with Wine and Garlic

  1. Heat the oil and 2 tablespoons of the butter in a heavy skillet over high heat. Salt and pepper both sides of the pork chops and sear them until they’re nice and golden, about 2 minutes per side. (No need to completely cook the chops at this point.) Remove the chops from the skillet and set aside.
  2. Reduce the heat to medium high, then throw in the whole cloves of garlic. Stir them around and cook until they get nice and golden brown, a couple minutes. Pour in the red wine, then add the bay leaf. Stir it around and cook, raising the heat if necessary, until the sauce is reduced and thick, several minutes.
  3. Stir in the beef broth (you can add more if it needs the liquid) and add the chops back to the skillet, arranging them so they’re swimming in the sauce. Cook the chops in the sauce for a few minutes, then add the balsamic. Shake the skillet to get it to distribute, then cook for a couple more minutes, or until the pork chops are done.
  4. Remove the chops from the skillet once more, then let the sauce reduce a little more if needed, until it’s very thick and rich and the garlic is soft. Swirl in the remaining 1 tablespoon butter and sprinkle in a little salt and pepper.
  5. Arrange the pork chops on a platter, then pour the whole skillet of sauce (including the garlic) over the top. Serve with Lemony Green Beans if desired.

Lemony Green Beans:

  1. Snap off the stem ends of the green beans or cut them off in a big bunch with a knife.
  2. Heat a pan over a medium heat and add the butter. (It helps to use a pan with a light-colored bottom, so you can keep track of the color.) Swirl the pan occasionally so the butter cooks evenly. As the butter melts, it will begin to foam. The color will progress from lemony yellow to golden tan to, finally, a toasty brown.
  3. Once you smell that nutty aroma, add the green beans and saute for 3 to 4 minutes so the beans take on a little color. Add the lemon zest and juice, salt and pepper, then transfer to a platter in batches with tongs.

Are you looking for the perfect Pork Roast Recipe? Roasted all day, left falling apart and tender enough to cut with a fork; this Italian Red Wine Pork Roast just might become your favorite pork roast with the very first bite.

The first time I made this pork roast (almost three years ago!), my husband requested that I please put this roast on the menu at least once a month. I was more than happy to oblige.

My family was still talking about this meal two days later.

With such a large roast, I expected to have a huge amount of leftovers. However, almost everyone went back for seconds and I wound up with far less than half of the roast left for another meal.

How to Cook a Pork Roast

This Pork Roast recipe is an absolutely hassle-free dinner.

Less than 10 minutes are required to prep the roast; then just sit back and enjoy how wonderful it smells as it cooks through the day. Cooking this roast in a slow-cooker makes it easier than you ever imagined to roast pork to perfection.

Italian Red Wine Pork Roast starts with a 7lb pork shoulder (shoulder blade is my favorite cut of meat for this roast recipe). After layering thinly sliced onions on the bottom of a crock-pot, cook the roast with the onions, a blend of fragrant Italian hers and spices, water and red wine for 9 to 10 hours.

I used a cabernet when I made this recipe but merlot, pinot noir or any decently dry red wine will do.

While the roast slowly cooks it will absorb all that delicious red wine and herb flavor, growing tender and juicy while you don’t lift a finger. Shred the pork (it’ll practically fall apart on its own) and leave the roast to continue resting in its own juices until you’re ready to serve.

This Pork Roast Recipe was specifically designed for the slow-cooker. There are certainly plenty of tasty ways to cook Shoulder Pork Roast in the oven as well!

My favorite oven pork roast is probably Herb Rubbed Pork Roast. That recipe is one of the easiest ways to learn how to cook a pork roast in an oven. It takes just 1.5 hours and comes out marvelous every time.

If you’re a fan of Mexican flavors, you need to give Mexican Spice Rubbed Pork Roast a try as well. Like the herb rub roast, it doesn’t take too long in the oven and is another simple way to cook pork roast without much fuss.

As much as I enjoy my oven pork roasts, sometimes I want a recipe I can prep in advance and not think about until it’s time for dinner. On these days, Italian Red Wine Pork Roast is there to save the day.

I love that it takes barely any effort but tastes like I spent hours slaving over the meal.

Served with Garlic Mashed Potatoes and a Strawberry Spinach Salad, I can’t recall when I’ve ever heard so many compliments on a meal from adults and children alike.

Freezer Meal Pork Roast

This Pork Roast can also be prepped ahead of time as a freezer meal.

To freeze this pork for future meals, let it cook completely then scoop it into freezer safe bags along with the remaining juice left at the bottom of the pot. You can freeze the bags flat in the freezer then thaw before reheating.

I love when I end up with leftovers because it’s so convenient to have pork roast in the freezer for easy weeknight meals. My family loves this meal so much that we hardly ever end up with many leftovers to freeze, but a girl can dream!

Pork Roast Recipe

If you like Italian Red Wine Pork Roast, here are a few other easy crock-pot Pork Roast Recipes you might enjoy.

Spicy Honey Lime Pork Roast is sweet, tangy and spicy all at once. It makes for a nice change from all the herb flavored pork roasts I make while being just as simple and delicious.

There’s a special place in my heart for the combination of brown sugar and balsamic vinegar and it really shines in this Crock-Pot Balsamic Brown Sugar Pork Roast. Deep carmely flavor with a hint of tang, it’s another no-frills pork roast recipe that’s sure to please.

For a pork roast recipe full of fruity summer flavor look no further than this Slow Cooker Peach Salsa Pork Roast by Foodie with Family. It also includes roasted sweet potatoes which are one of my favorite side dishes to enjoy with pork.

Italian Red Wine Pork Roast

Roasted all day, left falling apart and tender enough to cut with a fork; this Italian Red Wine Pork Roast just might become your favorite pork roast with the very first bite. Pin Course: Main Course Cuisine: Italian Keyword: red wine pork roast Prep Time: 10 minutes Cook Time: 8 hours Oven Time: 3 hours Total Time: 8 hours 10 minutes Servings: 16 -20 servings, depending on portion size Calories: 282kcal

Ingredients

  • 7 pound pork roast I typically use a shoulder blade roast
  • 2 medium size onions very thinly sliced
  • 1 tablespoon dried basil
  • 1 tablespoon dried marjoram
  • 1 tablespoon dried thyme
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 3/4 cup water
  • 1 cup red wine I used a cabernet

Instructions

  • Layer the onions in the bottom of a large crock-pot or dutch oven. Rinse the roast and pat dry with paper towels. Place the roast in the crock-pot (fat side down initially). Sprinkle half the spices over the roast and lightly rub them into the meat. Turn the roast over (fat side up) and cover with the remaining spices. Pour the water and the wine into the pot and cover.
  • CROCK-POT: Cook on low for 9-10 hours or on high for 6-7 hours, until the meat is falling
  • apart. When the meat is done cooking, shred gently and then toss in the
  • juices to keep it moist until ready to serve. Enjoy!
  • OVEN: Preheat to 325 and then cover the roast and bake for 3-4 hours. Check
  • the meat and if it needs more liquid, add a bit more water. Cook another
  • hour or so, until the meat is falling apart. When the meat is done
  • cooking, shred gently and then leave in the juices to keep it moist until ready to serve. Enjoy!
  • FREEZER MEAL: Let the meat cool completely and then
  • transfer to a freezer safe ziploc bag. Add as much of the liquid as
  • remains in the bottom of the crock-pot, up to a cup or so more than the
  • meat will absorb. Remove as much air as possible before sealing the bag
  • and freezing flat. Thaw in the refrigerator before reheating in the
  • microwave or in a covered dish in the oven.

Nutrition

Calories: 282kcal | Carbohydrates: 2g | Protein: 44g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 125mg | Sodium: 535mg | Potassium: 787mg | Vitamin A: 20IU | Vitamin C: 1.2mg | Calcium: 27mg | Iron: 1.8mg Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally posted 10-5-12 – recipe notes and photos updated 4-29-15}

This was really, really lovely.

I love pan sauces. Years and years ago, when my girls were still little petunias, this cookbook showed me the way, opening my eyes to the joy and beauty of searing meat in a skillet, then removing it and using the drippings in the pan to make a yummy reduction of some sort. Pan sauces really are what life is all about.

This pork chop dish is different and divine. Whole garlic cloves burst onto the scene and make for a dramatic presentation. Hilarious for Valentine’s Day!

But I’m ornery that way.

The Cast of Characters: Pork chops, peeled garlic cloves, red wine (not pictured because I’m an airhead), balsamic vinegar, beef broth, bay leaves, salt and pepper. Oh, and olive oil and butter.

Salt and pepper both sides of the pork chops…

Then sear them in a heavy skillet with 2 tablespoons olive oil and 2 tablespoons butter over high heat.

You don’t need to cook them all the way through at this stage; the goal right now is to get as much color on both sides as possible.

Remove the pork chops to a plate and set them aside for a bit.

Reduce the heat to medium-high and throw in the dang peeled garlic cloves. This would be a great dish to make your sweetheart on Valentine’s Day!

Not.

Stir the garlic around and cook it for about 3 to 4 minutes, or until the garlic starts getting nice and golden brown and and begins to soften.

Next, pour in a good amount of red wine.

Throw in a bay leaf, then let it bubble up and become nice and violent.

Let it reduce for several minutes. You want the garlic to continue to cook and soften a bit.

Then throw in the pork chops and some beef broth! I just slid the chops right off of the plate.

Arrange them in the skillet so that they’re swimming in the sauce a bit…

Then just let ’em sit in there and continue to cook. The juices from the pork will become a part of the sauce and the flavor…well, it’ll be out of this world.

Drizzle in a tablespoon or so of balsamic, then let the chops simmer for another couple of minutes.

When the sauce is starting to reduce and thicken, take the pork chops out of the skillet.

Let the sauce continue to bubble. Have I mentioned reducing the sauce is the key?

Work the garlic around and make sure it’s gotten soft enough to easily cut with a knife. All along the way, feel free to splash in a little more beef broth if the sauce needs a tiny bit more liquid.

At the very end, throw in a tablespoon of butter.

Then add a small amount of salt and pepper.

Done!

To serve it up, arrange the pork chops on a platter.

And pour the whole dang skillet of bliss…

All over the top of the chops. My goodness gracious.

Thick, rich, and glorious. Sprinkle the top with a little chopped parsley or sliced green onion if you think it needs a little green.

Or just serve it with a green salad tossed in a light vinaigrette.

Whatever you do, enjoy each and every bite.

It’s positively to die for.

(Note: Substitute white wine for a slightly different/lighter flavor.)

Here’s the handy printable:

Pork Chops with Wine and Garlic

February 8, 2012 484

Prep Time: 5 Minutes Difficulty: Easy Cook Time: 25 Minutes Servings: 6 Servings

  • 6 whole Pork Chops (medium-to-thin)
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Butter
  • Salt And Pepper
  • 1-1/2 cup Red Wine
  • 1/2 cup Beef Broth (more If Needed)
  • 1 whole Bay Leaf
  • 1 Tablespoon Balsamic Vinegar
  • 18 whole Peeled Garlic Cloves
  • 1 Tablespoon Butter (additional)

Heat oil and butter in a heavy skillet over high heat. Salt and pepper both sides of the pork chops and sear them on both sides until they’re nice and golden, about 2 minutes per side. (No need to completely cook the chops at this point.) Remove the chops from the skillet and set aside.
Reduce the heat to medium-high, then throw in the whole garlic cloves. Stir them around and cook them for several minutes, or until they get nice and golden brown.
Pour in the red wine, then add the bay leaf. Stir around and let it reduce, raising the heat if necessary. Cook the sauce for several minutes, or until it’s nice and reduced and thick.
Stir in the beef broth (you can add more if it needs the liquid) and add the chops back into the cooking liquid, arranging them so that they’re swimming in the sauce. Allow the chops to cook in the liquid for a few minutes, then pour in the balsamic. Shake the pan to get it to distribute, then cook for a couple more minutes, or until the pork chops are done.
Remove the chops from the pan once more, then let the sauce reduce a little more if needed until it’s very thick and rich and the garlic is soft. Swirl in 1 tablespoon of butter and sprinkle in a little salt and pepper.
Arrange pork chops on a platter, then pour the whole skillet of sauce (including garlic) over the top.
Serve with a green salad.
*You may substitute white wine for a slightly lighter sauce.

×

Smithfield

For a decadent main course you can have ready in just 30 minutes, try this Fresh Pork With Sweet Balsamic-Red Wine Reduction recipe.

Fresh Pork With Sweet Balsamic-Red Wine Reduction

Prep time: 5 minutes

Cook time: 25 minutes

Servings: 4

Ingredients

  • 1 Smithfield Applewood Smoked Bacon Marinated Fresh Pork Loin Filet
  • 1 tablespoon olive oil, divided
  • 1/3 cup dry red wine
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons sugar
  • 1 teaspoon chopped fresh rosemary

Directions

Cut pork loin filet into 3/4-to-1-inch thick chops. In large, nonstick skillet over medium heat, heat 1/2 tablespoon olive oil.

Cook half the pork chops 4-5 minutes on each side until internal temperature reaches 150 F. Remove pork chops from skillet and place on rimmed serving platter; cover to keep warm. Repeat with remaining olive oil and pork chops.

In same skillet, combine wine, vinegar and sugar. Bring to boil over medium-high heat; cook 3-5 minutes until slightly thickened, or until liquid is reduced to 1/4 cup.

Serve pork chops drizzled with wine reduction and sprinkled with rosemary.

(article courtesy of Family Features and Smithfield)

Herb Rubbed Pork Tenderloin in Red Wine Mushroom Sauce

This herb rubbed pork tenderloin recipe is cooked in a red wine mushroom sauce for an elegant, hearty, scrumptious dish that’s actually very easy to make!

Looking for a new dish to make that’s both easy and elegant? This pork tenderloin recipe is just what you’re looking for!

Lean pork tenderloin is rubbed with garlic and herbs, then roasted in a red wine mushroom sauce for a dish that’s full of flavor!

Serve it with Mashed Sweet Potatoes, Creamy Cheesy Polenta, Twice Baked Blue Cheese Rosemary Mashed Potatoes or Butternut Squash Risotto for a completely delicious and impressive dinner!

Ingredients

  • 1 lb boneless pork tenderloin
  • 1 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 1 tbsp fresh chopped rosemary
  • 2 tbsp fresh chopped thyme (divided)
  • 1 tbsp steak seasoning
  • 3 cloves garlic (crushed) + 3 cloves garlic (minced)
  • 1 lb crimini or baby bella mushrooms (sliced)
  • 1 shallot (thinly sliced)
  • ¾ cup red wine
  • 3 tbsp butter (chopped)

Preheat the oven to 400° F. Brush the tenderloin on all sides with the balsamic vinegar and olive oil.

In a small bowl, combine the rosemary, 1 tbsp thyme, steak seasoning and 3 cloves crushed garlic.

Rub this mixture on the pork tenderloin in a large baking dish.

Add the mushrooms, 3 cloves minced garlic, shallot, red wine & remaining 1 tbsp fresh chopped thyme to the baking dish around the pork tenderloin.

Top with the butter.

Place in the oven for 20-25 minutes or until the internal temperature of the pork reaches 160° F.

Slice the pork tenderloin and serve topped with the red wine mushroom sauce.

I love this recipe because of it’s simplicity to make, yet complexity of flavors.

I’ve been using pork tenderloin to make pulled pork for years, but this recipe is a totally new way to use the lean and healthy cut of meat!

Pin Recipe 5 from 1 vote This herb rubbed pork tenderloin recipe is cooked in a red wine mushroom sauce for an elegant, hearty, scrumptious dish that’s actually very easy to make! Servings: 4 people Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins Author: Whitney Bond Course: Main Course Cuisine: Italian

  • 1 lb boneless pork tenderloin
  • 1 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 1 tbsp fresh rosemary, chopped
  • 2 tbsp fresh thyme, chopped – divided
  • 1 tbsp steak seasoning
  • 6 cloves garlic, divided – 3 crushed & 3 minced
  • 1 lb baby bella mushrooms, sliced
  • 1 shallot, thinly sliced
  • ¾ cup red wine
  • 3 tbsp butter, chopped
  • Preheat the oven to 400° F.
  • Brush the tenderloin on all sides with the balsamic vinegar and olive oil.
  • In a small bowl, combine the rosemary, 1 tbsp thyme, steak seasoning and 3 cloves crushed garlic.
  • Rub this mixture on the pork tenderloin in a large baking dish.
  • Add the mushrooms, 3 cloves minced garlic, shallot, red wine & remaining 1 tbsp fresh chopped thyme to the baking dish around the pork tenderloin.
  • Top with the butter.
  • Place in the oven for 20-25 minutes or until the internal temperature of the pork reaches 160° F.
  • Slice the pork tenderloin and serve topped with the red wine mushroom sauce.

Nutrition Facts

Serving 2gCalories 330kcal (17%)Carbohydrates 11g (4%)Protein 27g (54%)Fat 16g (25%)Saturated Fat 7g (35%)Cholesterol 96mg (32%)Sodium 147mg (6%)Potassium 1071mg (31%)Fiber 1g (4%)Sugar 3g (3%)Vitamin A 485mg (10%)Vitamin C 8mg (10%)Calcium 76mg (8%)Iron 3.1mg (17%) Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!

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Pork Tenderloin Wellingtons with Red Wine Sauce

In a small saucepan, simmer water and demi-glace until dissolved; set aside. In a large skillet, melt 2 tbsp. butter; sauté shallots until tender (about 5 min.). Stir in mushrooms and parsley, sautéing until mushrooms are tender (8-10 min.). Stir in mustard, thyme, salt and pepper; set aside. In another large skillet, melt ¼ cup butter over medium heat; sauté pork medallions until browned (3-4 min. per side). Season with North Woods Grill Seasoning; remove from pan. Stir flour and tomato paste into pan drippings; cook 3 min., stirring constantly. Slowly stir demi-glace and wine into pan drippings. Bring to a boil; boil and stir until thickened (about 1 min.). Stir 1 tbsp. sauce into mushroom mixture; refrigerate remaining sauce, covered. On a lightly floured surface, cut each sheet of puff pastry in half. Place ¼ of mushroom mixture onto the center of each piece of pastry; top with pork medallion. Fold pastry around pork as if you were wrapping a package, wetting edges with water and pinching to seal. Place, seam side down, on a parchment-lined baking sheet. Refrigerate, covered, several hrs. In a small bowl, combine egg and water with a fork; brush egg mixture over each pastry bundle. Pierce the top of pastry several times with a fork to vent. Bake in a preheated 400° oven, uncovered, until golden-brown (about 25 min.). Reheat wine sauce; spoon over each Wellington. Serve immediately.