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Pork Loin with Wine Sauce

5.0(13)

This makes a superbly tender loin. Have also used recipe with venison loin and the results are excellent. When I use a venison loin, I marinate in salt water, beer or other marinade for several hours to remove wild game taste and use meat tenderizer before cooking.

by ~~June~~·published 2002-10-22

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Pork

Servings

(4–6)

Total time

3h 20m

prep 20 min

Calories / serving

863 kcal

Ingredients (10)

serves

3 tablespoons olive oilolive-oil
3 -4 lbs boneless pork loin (or other loin)
2 onions, choppedonion
2 tablespoons flourflour
2 cups chicken broth or 2 cups chicken bouillonchicken
1 cup blush wine (I use a zinfandel)
1 clove garlic, mincedgarlic
1 bay leafbay-leaf
1 teaspoon minced parsleyparsley
salt and peppersalt-and-pepper

Instructions (10 steps)

01Heat oil in a large skillet and brown loin on all sides.
02Remove loin from skillet, add onion and cook until tender.
03Add flour; cook and stir until lightly browned.
04Add chick stock, wine, garlic, bay leaf, minced parsley, salt and pepper.
05

Cook and stir over low heat until sauce is thoroughly blended.

06Place browned loin in small roasting pan; pour wine sauce over top.

07Cover and cook at 325 degrees for 2- 2 1/2 hours depending on size of loin.

08Remove loin and slice thinly.

09To serve, arrange loin on platter and drizzle with reserved sauce.

10Pass remaining sauce.

Nutrition (per serving)

Calories: 863 kcal
Protein: 71 g
Fat: 54 g
Saturated fat: 16 g
Carbs: 10 g
Fiber: 1 g
Sugar: 3 g
Sodium: 557 mg
Cholesterol: 214 mg

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