Search
by Ingredient

Roast Pork Loin Wtih Pinot Noir Sauce

StarStarStarStarStar

Your rating

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
Camera
1 cup pinot noir
*
2 tablespoons whole-grain mustard
* Camera
cup salt
Camera
cup sugar
Camera
2 ½ quarts water
warm
* Camera
3 pounds pork loin
center cut
Camera
3 each bay leaves
* Camera
1 tablespoon thyme
fresh
* Camera
6 each coriander seeds
* Camera
6 each juniper berries
* Camera
¼ cup olive oil
Camera
2 tablespoons thyme
fresh, chopped
* Camera

Ingredients

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

Comments


 

 

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?
 

Email this recipe