I used a good red blend. I buy a one pound pork poin for $7.99...cut it into 2" slices (I get about 8 slices). There is nothing more comforting to me than a braised dish—it doesn't matter the protein, anything that cooks low and slow is always a winner at my dinner table. I served it with farro and sweet potato pilaf along with roasted acorn squash. i made this for my husband and i was surprised at how quick and delish it was!! 2 teaspoons neutral oil (such as grapeseed) 3 tablespoons unsalted … Serve, and enjoy! I used a medium-bodied pinot noir, but I think you could get some very deep and interesting flavors depending on the wine choice. I used pinot noir for the wine. Be the first on your block to be in the know. For the pork: The recipe has a great degree of flexibility in the choice of herbs and wine. Stir in the beef broth (you can add more if it needs the liquid) and add the chops back to the skillet, … Place pork slices between 2 sheets of waxed paper or plastic wrap and pound with meat mallet or rolling pin to 1/4-inch thickness. I’m glad I did. Go about your business and baste it occasionally. I must say I was very skeptical about how this recipe might turn out. take on pulled pork. In a small bowl, combine the herbs, salt, and pepper. In red wine sauce which has a lot more than red wine in it. Use your hands to rub it evenly over the pork. Medallions of lean, tender pork tenderloin cook fast in a hot pan. Taste of Home is America's #1 cooking magazine. A Syrah or Italian blend or even Carmenere could also work nicely. My premeditated MO was to create a pulled pork that my husband would love and have enough cooked meat to “bejewel” for my daughter and myself. The best wine for pork will be something high in acidity. It made more than enough for 6 people, so the extra went into a comforting cottage pie the next day. Serve with pork. This is a recipe satisfying to both man and beast. Melt 5 tablespoons of the butter in a medium saucepan and add the shallots. … Reduce heat; simmer, uncovered, for 3 minutes, stirring occasionally. Place pork in a 9x13 inch baking dish, and sprinkle meat with salt, pepper and garlic powder. Mix well,and if possible, refrigerate for a few days before mopping it on the pork. Cook over medium-low heat until soft and translucent, 7 to 8 minutes. thickness. Skim any fat floating on the surface of the juices and then strain the liquid into a medium saucepan. he ate every bite!! Email the grocery list for this recipe to: Pat the pork shoulder dry with paper towels. Adapted from Andrea Bemis | Local Dirt | Harper Wave, 2020, This take on pork shoulder is bursting with deep flavors that develop while the meat slowly cooks. I serve it with fresh green beans and mashed potatoes. Notify me of follow-up comments by email. I can only attribute this oversight to the consumption of the leftover Pinot Noir. Add the pork and turn the heat to high. It was delicious. All you need is a trusty Dutch oven, dried herbs, and a bottle of red wine and you are on our way to a memorable meal! With this recipe, you really just put everything in the Dutch oven and then directly into the oven, no searing needed. No other condiments required. Cook for about 6 minutes. Sauté onion in butter in a large saucepan over medium-high heat 3 minutes, or until browned. You don't need to cook pork to death as we have believed in the past ! My pork shoulder weighed 3 1/2 pounds and it did not have a bone in it. The house is herb-scented and you have the freedom to focus on other aspects of the meal. Meanwhile, prepare sauce with pan juices by skimming fat from top of juice, heating pan on stove top. Serve it with a side of mashed potatoes for a perfect winter meal.–Andrea Bemis. In a large skillet over medium heat, cook pork in oil and butter for 5 minutes on each side or until meat is no longer pink. Sear the … There was a lot of fat! The pork could not have been more flavorful. The meat was moist and tender. Add beef broth; bring to a boil, and cook 5 minutes. In a saute pan, over medium high heat, add enough olive oil to coat the pan. Add the chicken broth and continue to cook down the sauce until there is about 1 cup remaining and it thickens. We served it over polenta. I made the sauce with half the onions and the liquid then added about 1/2 of the meat to it to reheat (there were only two of us). I used a 3 1/2-lb. The sauce tasted delicious but was quite loose. If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. Next time I will roast bits of cauliflower for all the browned bits, and layer the pork roast on top. Would cook less to be more tender. Whisk in butter, salt & pepper and serve over the pork medallions. It adds a great brown gravy flavor that matches the red wine and the mushroom flavors and also thickens the sauce at the same time. This was not the prettiest of finished dishes but the lack of colour and vibrancy was easily remedied with a side dish of vibrant coloured sautéed pepper strips. The wine and the herbs made for a quiet yet complex depth of flavors that were addictive...just one more forkful...and my husband exalted the best praise of all. I brown them for 3 minutes per side, remove them from the pan, then make the gravy using the wine, etc....then return the pork to the pan and cook for another 5 minutes. 1 (1-pound) bone-in pork loin chop (1 inch thick) 1 teaspoon kosher salt. This is a delicious fall one-pot meal, requiring nothing more than throwing everything in the pot and shoving it in an oven to forget about. Ingredients in Red Wine Marinade for Pork Tenderloin The recipe yields about ¾ cup of marinade, which easily covers 1 to 1.5 pounds of pork. To make this one, mix one cup of water with one cup of red wine vinegar. Any dried herb will work well here. Hate tons of emails? This braised pork with red wine is an easy, set-it-and-forget-it one-pot meal. We had it again with mashed potatoes a few days later and it was excellent. Set the saucepan over medium heat and bring the mixture to a low boil. I realized that after I dumped it back on the shredded meat. Toss the pork and onions with the sauce and keep it warm over low heat until ready to serve. Tender, finger-licking barbecue pork … The photo is deceiving because it looks like more sauce. https://www.thespruceeats.com/sauce-recipes-for-meat-and-pork-996123 The pork came out beautifully tender and well-flavored and the aroma as it braised for hours got the stomach growling. I must admit that I questioned my sanity, testing a recipe perfect for a cold winter night on a hot, dry Saturday in October. And heat for 3-4 minutes the site is somewhat new to me shred.! 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