Wine-Braised Pork Loin

Ready in 45 minutes

Try this Wine-Braised Pork Loin recipe, or contribute your own.


2 ts Salt
1/2 ts Ground pepper
1 Bay leaf; crumbled
1 Garlic; minced
1 pn Ground allspice
1 Boned center-cut pork loin
; (2-pound)
3 tb olive oil
2 Onions; chopped
4 Garlic; chopped
2 Red bell peppers; cut
; strips, halved
; crosswise
1 c Dry white wine
1 c Canned crushed tomatoes with
1 c Canned beef broth
2 Bay Leaves
1 tb Dried marjoram; crumbled

Original recipe makes 1 Serving



Combine first 5 ingredients in small bowl. Pat pork dry; rub with salt mixture. Cover and chill 6 to 24 hours. Preheat oven to 350F. Wipe pork dry. Heat 2 tablespoons oil in heavy Dutch oven or casserole over high heat.

Add pork; brown on all sides, about 10 minutes. Transfer to plate. Reduce heat to medium and add remaining 1 tablespoon oil to Dutch oven.

Add onions and saute until very tender, about 10 minutes. Add garlic and peppers and saute until peppers begin to soften, about 5 minutes. Add wine, tomatoes, broth, bay leaves and marjoram. Add pork, fat side up, and drippings on plate.

Bring to boil. Cover; bake until tender, 45 minutes. Transfer pork to platter and let stand 15 minutes. If necessary, boil sauce until reduced to 4 cups. Season with salt and pepper. (Can be prepared 1 day ahead. Place half of sauce in baking dish. Top with pork slices, then remaining sauce. Cover and chill. Rewarm in covered dish in 350F. oven until heated through, about 30 minutes.) Serve pork with sauce. Serves 6. Bon Appetit October 1992

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Calories Per Serving: 387 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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