"Red Wine-Braised Pork! Braising comes from the French word “braiser”. It is a combination of moist and dry heat cooking methods. The dry heat cooking method is when you sear at a high temperature. Then once it is seared and browned, it is put in a pot and cover it with liquid to cook at a low temp for several hours. The braising liquid can impart flavor and make the pork roast very tender and delicious. The key to flavorful braised pork is a low heat setting over a long period. There’s nothing more satisfying than the aroma of simmered pork in a red wine gravy."
Red Wine Braised Pork Tenderloin
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- Recipe Card
Prep time 25mins
Cook time 50mins
Serves or Makes: 9
Recipe Card
ingredients
- 29 ounce pork tenderloin
- 1/4 cup olive oil
- 3 ounce onions
- 1/2 tsp cracked black pepper
- 1/4 tsp ground nutmeg
- 2 tabelspoons all-purpose flour
- 2 cup light red wine
- 2 cup beef stock
- 1 tabelspoons tomato puree
- 2 ounce carrots
- 1 tsp cloves
- Salt and pepper
- 1 tabelspoons soy sauce
Method
Step 1
Cut the meat into slices an inch thick. Season with salt and pepper.
Step 2
In a large skillet, add oil and brown the meat.
Step 3
Add chopped onions until translucent.
Step 4
Stir in tomato puree for 2 minutes.
Step 5
Add the beef stock, red wine, diced carrots, cloves, nutmeg, and black pepper.
Step 6
Bring to a boil and reduce to simmer for 15 minutes.
Step 7
Transfer the pork to a baking tray.
Step 8
Roast the pork tenderloin at 350 degrees Fahrenheit for 30 minutes.
Step 9
While waiting, create a quick gravy by adding flour to the braising liquid until thickened.
Step 10
Cover the pork with gravy.
Step 11
Serve with your favorite salad and a bottle of light red wine.