BRAISED PORK WITH RED WINE
This easy recipe can be made in a saucepan, Dutch oven or slow cooker. The long simmer gives the pork shoulder, an inexpensive but versatile cut, a chance to absorb the robust flavors of red wine, carrot and garlic that it's cooked alongside. Serve it over egg noodles and topped with parsley for a hearty, satisfying dinner.
Provided by Mark Bittman
Categories dinner, one pot, main course
Time 2h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine pork, salt and pepper to taste, wine, stock, carrots and garlic in a saucepan, Dutch oven or slow cooker. Bring to a boil, then adjust heat so that mixture simmers steadily but not vigorously. (If using a slow cooker, just turn it to ''high'' and let cook for at least three hours.)
- Cook, stirring every half-hour or so, until meat is very tender and just about falling apart, at least an hour and most likely a bit longer. Use a slotted spoon to remove solid ingredients to a bowl, then turn heat to high. (If using a slow cooker, transfer liquid to a saucepan for this step.) Reduce to about a cup, or even less. Taste and adjust seasoning, then lower heat and stir in butter.
- Add solids to sauce and reheat. Serve over egg noodles, garnished with parsley.
Nutrition Facts : @context http, Calories 771, UnsaturatedFat 25 grams, Carbohydrate 21 grams, Fat 48 grams, Fiber 4 grams, Protein 42 grams, SaturatedFat 18 grams, Sodium 1243 milligrams, Sugar 6 grams, TransFat 0 grams
RED WINE PORK
I must give credit for this delicious recipe to my step-grandmother, Harriet Davis
Provided by JENNIFERK2
Categories Meat and Poultry Recipes Pork
Time 2h20m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Heat bacon drippings in a large skillet over medium-high heat. Brown roast on all sides. Remove roast to a casserole dish. Place butter, garlic, and carrots in the skillet. Reduce heat to medium. Stir in parsley, bay leaf, salt, pepper, tomato paste, and sugar. Pour in red wine, and stir to combine. Pour over pork roast.
- Bake in preheated oven for 1 hour. Remove, and arrange mushrooms around the roast. Return to oven, and bake 1/2 hour.
Nutrition Facts : Calories 402.1 calories, Carbohydrate 7.7 g, Cholesterol 124.1 mg, Fat 20.2 g, Fiber 1.2 g, Protein 38.5 g, SaturatedFat 8.4 g, Sodium 451 mg, Sugar 4.6 g
RED WINE PORK
This recipe comes from my step-grandmother - the meat comes out very tender with a rich and flavorful gravy.
Provided by JenniferK2
Categories Pork
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Brown pork on all side in bacon fat. Place pork in narrow casserole dish.
- Using skillet pork was browned in, heat remaining ingredients except mushrooms.
- Pour over pork roast.
- Bake at 325° 1 1/2 hours, adding mushrooms to casserole dish the last half hour.
Nutrition Facts : Calories 402.4, Fat 19.4, SaturatedFat 8.5, Cholesterol 127, Sodium 490.6, Carbohydrate 7.8, Fiber 1.2, Sugar 4.7, Protein 39.8
BONELESS PORK LOIN WITH RED WINE CRANBERRY GLAZE
Steps:
- In a medium saucepan over medium heat, bring the salt, sugar and 2 cups water to a boil and simmer until salt and sugar dissolve. Remove pan from heat. Add juniper, sage and red pepper flakes. Let steep 5 minutes. Pour 4 to 5 cups water and 2 cups ice into the brine. When brine is chilled, submerge chops into mixture for at least 6 hours and up to overnight, refrigerated. When ready to cook, preheat oven to 350 degrees F. Remove pork from liquid and pat dry. Heat oil in a medium saute pan over medium heat. Cook pork until nicely caramelized about 6 minutes per side. Remove to oven to cook through completely, about 10 minutes. Let rest 5 minutes before slicing.
- Serve with Red Wine Cranberry Glaze.
- Combine all ingredients into a medium saucepan over medium heat. Bring to a simmer. Reduce heat to low and reduce liquid by half.
- Yield: 2 cups
PORK CHOPS WITH WINE AND GARLIC
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 4 servings
Number Of Ingredients 15
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
- Snap off the stem ends of the green beans or cut them off in a big bunch with a knife.
- 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.
- 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.
PORK LOIN IN A RED WINE REDUCTION
A series of reductions results in a fantastically-flavoured dish. Use the best beef broth you have, and a decent red (I used a 99 Fontal Crianza). Sourced from: Robin Garr's Wine Lover's Page.
Provided by skat5762
Categories Pork
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Heat olive oil in largeish pan over medium-high heat, then add leeks.
- Saute until begining to go soft; add mushrooms and continue cooking until they just soften.
- Salt and pepper both sides of the prepared pork loins, add to pan, and sear so that outsides just begin to colour.
- Turn heat to very low, add about half of the broth, and cover pan.
- Meanwhile, place about half of the red wine in a sauce pan over extremely high heat.
- This should reduce to an almost syrupy-like consistency in just a few short minutes.
- When it has thickened, add about half of the remaining beef broth, and reduce and thicken again.
- Pour the resulting reduction onto the slowly simmering pork, and repeat the process with the remaining broth and wine.
- Again, pour over pork, and continue to gently cook until pork is finished.
- The amount of time this takes will vary, depending upon thickness of pork.
- Watch carefully, so as not to overcook.
- Remove pork from pan, and keep warm.
- Add the cornstarch mixture to the pan, turn the heat to high, allowing some of the liquid to boil off: thicken to desired consistency.
- Remove from heat.
- Serve the pork with a fair amount of the sauce pooled on it.
Nutrition Facts : Calories 142.3, Fat 0.7, Cholesterol 0.4, Sodium 300.2, Carbohydrate 10.3, Fiber 1.1, Sugar 2.8, Protein 3.2
MEDALLIONS OF PORK WITH RED-WINE SAUCE
Provided by Pierre Franey
Categories dinner, main course
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place the pork slices on a flat surface. Pound the meat lightly with a mallet or meat pounder. Sprinkle with salt and pepper.
- Combine the ginger, thyme, bay leaf, clove, wine, vinegar and honey in a bowl and blend well. Place the sliced pork in a dish. Pour the mixture over the pork and marinate for 10 minutes.
- Drain the pork medallions and pat dry. Reserve the marinade.
- Heat the oil in a nonstick skillet large enough to hold the slices in one layer. When the oil is hot add the slices of meat and cook over medium-high heat about 5 minutes or until browned. Turn the slices and cook about 5 minutes more. Reduce the heat and continue cooking for about 2 minutes longer. Transfer the meat to a warm serving platter. Keep warm.
- In the same skillet, add the shallots and cook, stirring, until wilted. Add the reserved marinade and cook, stirring and scraping the bottom. Add any juices that have accumulated from the platter. Scrape the bottom with a wooden spatula and cook until the marinade is reduced to 3/4 of its original quantity. Swirl in the butter and pour the sauce over the medallions. Remove the bay leaf and thyme sprigs before serving.
Nutrition Facts : @context http, Calories 362, UnsaturatedFat 8 grams, Carbohydrate 6 grams, Fat 21 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 6 grams, Sodium 517 milligrams, Sugar 4 grams, TransFat 0 grams
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POT-ROASTED PORK LOIN IN RED WINE RECIPE - NANCY …
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- Preheat the oven to 350° Season the pork roast lightly with salt and generously with pepper, rubbing the seasonings into the meat. In an enameled cast-iron casserole just large enough to hold the roast, heat the oil until shimmering. Add the roast and cook over moderate heat until well browned all over. Transfer the roast to a large plate.
- Add the salt pork to the casserole and cook over low heat until softened but not browned. Add the onions, garlic, carrots and celery and cook over moderate heat, stirring occasionally, until the vegetables are very tender, about 20 minutes. Add the wine, bay leaves, sage and thyme and bring to a boil. Remove from the heat.
- Carefully set the roast, fat side up, in the casserole. Cover and bake in the oven for 30 minutes. Turn the roast, and if there is very little liquid left in the pan, add 1/2 cup of water or more to keep the vegetables moistened. Bake for about 20 minutes longer, or until an instant-read thermometer inserted in the center of the roast registers 150°.
- Transfer the roast to a carving board, discard the strings and cover loosely with foil. If the pan juices are thin, boil them over high heat until thickened. Season with salt and pepper. Slice the roast and serve with the vegetables.
RED WINE BRAISED PORK - CANADIAN FOOD FOCUS
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5/5 (1)Total Time 3 hrs 10 minsCategory Main CourseCalories 270 per serving
- Season pork with salt and pepper. Heat oil in a large dutch oven over medium-high heat. Add the pork and cook, turning occasionally, until browned on all sides, about 6 minutes. Transfer to a clean plate.
- Reduce heat to medium. Add onion to dutch oven and cook, stirring, for 1 minute or until softened. Stir in tomato paste and cook, stirring, for 1 minute. Whisk in wine, scraping up any browned bits, until the wine is reduced by half, about 2 minutes.
- Stir in broth, thyme and bay leaf. Add garlic and return the pork and any accumulated juices to the pot. Add water to bring liquid to the top of roast but not covering over top.
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