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Roast Pork Loin Wtih Pinot Noir Sauce

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

40 min

Ready

60 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
Sauce
2 cups chicken broth
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1 cup pinot noir
*
2 tablespoons whole-grain mustard
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cup salt
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cup sugar
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2 ½ quarts water
warm
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3 pounds pork loin
center cut
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3 each bay leaves
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1 tablespoon thyme
fresh
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6 each coriander seeds
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6 each juniper berries
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¼ cup olive oil
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2 tablespoons thyme
fresh, chopped
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Ingredients

Amount Measure Ingredient Features
Sauce
473 ml chicken broth
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237 ml pinot noir
*
3E+1 ml whole-grain mustard
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79 ml salt
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79 ml sugar
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2.5 quarts water
warm
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1.4 kg pork loin
center cut
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3 each bay leaves
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15 ml thyme
fresh
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6 each coriander seeds
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6 each juniper berries
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59 ml olive oil
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3E+1 ml thyme
fresh, chopped
* Camera

Directions

Dissolve salt andamp; sugar in the water.

Add the pork andamp; the herbs (excluding the chopped thyme).

Cover andamp; marinate overnight in the refrigerator.

Preheat oven to 325.

Remove the pork from the liquid and rub with olive oil andamp; chopped thyme.

Heat a large sauté pan andamp; brown pork.

Transfer to oven andamp; roast for 30 to 40 minutes or until the internal temp is 155.

Remove andamp; cover roast.

Pour fat from pan.

To make sauce, add 2 cups chicken stock to pan andamp; reduce by half.

Add 1 cup pinot noir and reduce again. Mix in mustard.

Slice pork andamp; serve with sauce.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 515g (18.2 oz)
Amount per Serving
Calories 111156% from fat
 % Daily Value *
Total Fat 69g 106%
Saturated Fat 22g 110%
Trans Fat 0g
Cholesterol 283mg 94%
Sodium 9814mg 409%
Total Carbohydrate 7g 7%
Dietary Fiber 0g 0%
Sugars g
Protein 194g
Vitamin A 1% Vitamin C 2%
Calcium 11% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
 

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