Transfer about half the onions to the saucepan with the liquid and place the remainder back in the Dutch oven. Flip the pork so the fat side is up and rub it with the remaining spice mixture. Medallions of lean, tender pork tenderloin cook fast in a hot pan. Butter, onions, garlic, bay leaf, capers, bone broth, rosemary, oregano, mustard, apple cider vinegar, soy sauce sugar and balsamic vinegar make up the rest of the ingredients for the sauce. I don’t think skipping this step had any substantive impact on the outcome of the recipe. Skim any fat floating on the surface of the juices and then strain the liquid into a medium saucepan. Aside from a little chopping and basting, the recipe is pretty hands-off, so it’s a good one for entertaining. I found the color of the sauce to be grey, the result of blending the fatty liquid with red onion. Add the wine, beef broth, … It was tender, very easy to shred but not falling apart, which is perfect. The substitution allowed me to add the flavors of rosemary, savory, and marjoram in addition to the thyme and basil. I had one brain fade. The cook time of 3 1/2 hours, with basting hourly, was good for me. Preheat oven to 400 degrees. There was a lot of fat! I will be making this on a regular basis. 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. Melt 5 tablespoons of the butter in a medium saucepan and add the shallots. Good basic recipe. 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. It holds marvelously well until dinner time, as one would expect from a braise. I love a good Sunday afternoon roast. 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! A cool-climate Merlot has a more savory presence along with tart berries and earthy notes. Be the first on your block to be in the know. Stir in the beef broth (you can add more if it needs the liquid) and add the chops back to the skillet, … I served the pork shoulder with the Black Pepper Mashed Potatoes from Leite’s and green beans tossed in sea salt and olive oil. I had a pretty lean cut of pork that did not render a huge amount of fat; nevertheless, I will use a separator next time, as the sauce was a little fattier than I personally like. … 1 (4 1/2 pound) bone-in pork shoulder or a 3 1/2- to 4-pound (1.6- to 1.8-kg) boneless shoulder 2 days later, the 4 lb piece I extracted was ready for roasting. I served it with fresh green beans, wild rice and a side salad. Add to sauce, whisking to blend, and heat for 3-4 minutes. Taste of Home is America's #1 cooking magazine. I used a 4-lb boneless pork shoulder (unintentionally, because the bone that came with my 40-lb shoulder roast was too big for the roasting pan!). Attach it below. Made with meltingly tender shredded pork shoulder, red onions, and a rich red wine and herb sauce, it boasts French overtones but without any fussiness. It’s a delightful pulled pork complete with a tangy sauce and piquant onions tossed in as well. Served together in a pasta bowl, all the flavors and textures run together. I did try to rescue the juices, but gave up rather quickly. Mix well,and if possible, refrigerate for a few days before mopping it on the pork. So, I actually poured an entire bottle of red wine (I used an affordable Bourdeaux) into the pot with the pork and even then, when my pork came out of the oven, there was probably only about 1-inch deep of liquid in the pan. I realized that after I dumped it back on the shredded meat. (My daughter’s dog was visiting and lurked under the table until we caved and gave him a little taste.) Two hours and 40 minutes later, the pork was easily dislodged from the bone and the internal temperature was 186°F. 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. Heat olive oil in a large skillet, add oyster mushrooms. 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. With this recipe, you really just put everything in the Dutch oven and then directly into the oven, no searing needed. When the meat is tender, remove the shoulder from the pot and let it cool while you finish the sauce. Since I planned to check the pan hourly, I decided to not top up the fluid before my first check. The sauce reheats very well and makes for a great make-ahead (or freezer) meal. I used a bone-in pork shoulder that weighed just a hair under 4 pounds. Mix with Aged Red Wine Vinegar, honey, salt and pepper. I’m glad I did. In the bottom of a large Dutch oven, layer the onions. I very much agreed, especially considering how little work was required. Have a picture you'd like to add to your comment? This recipe got a thumbs and paws up from all members of the household. I have quite a bit of shredded pork left which I will make pulled pork sandwiches with bbq sauce. The ribs were grilled until tender and brushed with a red wine barbecue sauce, containing Santa Rita 120 Red Blend wine, ketchup, red wine vinegar, brown sugar, oil, salt, and spices… The result? After a 10-minute rest, shredding the meat was effortless. So when 40 POUNDS of bone in pork shoulder showed up the next day (That's right, 40) I had my work cut out for me...literally. Pour wine into saucepan; cook, stirring regularly, until reduced in volume by half, 3 to 4 minutes. In a small bowl, combine the herbs, salt, and pepper. Don’t let the fat discourage you from making this. Next time I will roast bits of cauliflower for all the browned bits, and layer the pork roast on top. Cook for about 6 minutes. The pork ends up wonderfully tender and forms a wonderful little tangle of onions and sauce that is an excellent topper to polenta, buttered noodles, or even on its own. The house is herb-scented and you have the freedom to focus on other aspects of the meal. Simple in its preparation and ingredients, this dish is suitable for a novice cook and professional alike. Slice onions, rub pork with seasoning, add wine, and pop in the oven at 325° F for 3 1/2 hours. I’m so glad that I made that decision because at the first hour mark, the pan juices were almost covering the pork. Whisk in the remaining butter and the parsley, plus any resting juices from the steaks. The only problem was a little too much char on the outside of the pork due to the sugar from the molasses burning on the grill. My only revision would be to more deliberately strain the fat from the sauce--the recipe says to skim the fat before making the sauce, but I think a little more effort would make a better sauce. Marinade fro 30 minutes. Add red wine and heat. Serve it with a side of mashed potatoes for a perfect winter meal.–Andrea Bemis. Add in the red wine, thyme or rosemary and honey and cook down for 10 minutes. Whisk together flour, salt, pepper, and cinnamon in a small bowl; set … Sprinkle coarse pepper on top and s erve with green olives and parsley. The onions had pretty much broken down while the juices simmered. Also, I think some rosemary or sage would be nice in here as well. i made this for my husband and i was surprised at how quick and delish it was!! Shred the pork and return it to the Dutch oven and drizzle with the puréed sauce. 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 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). We created a red wine prune reduction—it makes such a wonderful sauce. Boil the sauce down to about 200ml in total, then taste and season. Place the seared chops in a dish and set them aside for a moment. I love those dishes that can take care of themselves for the afternoon. That said, I made this several nights ago and it is delicious and so easy to prepare. Next time I make it I will reduce the salt, which seems to be too much for the amount of liquid, and add a splash of vinegar to the finished dish, just to brighten the dark flavors up a tad. The recipe only calls for 2 cups of wine which for this size of pork shoulder, I was hesitant about. I piled the shredded meat, sauce, and peppers on freshly baked english muffins and we feasted. Sauté onion in butter in a large saucepan over medium-high heat 3 minutes, or until browned. Photo © 2020, 1 (4 1/2 pound) bone-in pork shoulder or a 3 1/2- to 4-pound (1.6- to 1.8-kg) boneless shoulder, 1 tablespoon dried thyme or a couple sprigs fresh thyme, 1 tablespoon Diamond brand kosher salt or 2 teaspoons Morton kosher salt, 1 bunch of parsley, finely chopped, or a few sprigs parsley (optional), If you prefer to have as little fat in your sauce—something we’re not particularly proponents of as fat has flavor—use that, Pastéis de Nata ~ Portuguese Custard Tarts. 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. The pork came out beautifully tender and well-flavored and the aroma as it braised for hours got the stomach growling. Then enter your email address for our weekly newsletter. Roasted boneless pork chops with red wine– a super easy and delicious recipe to make when you have no inspiration on what to cook for dinner. Cook on high heat for about 4 minutes. It reminded me of making pork for carnitas but with a different spice profile. Another thing that added to my love of this recipe was that normally, when braising a piece of meat no matter the size, the recipe says to sear it first in the Dutch oven to achieve a crust. I would also refrigerate the liquid and/or use a maigre to remove more fat. Whisk in butter, salt & pepper and serve over the pork medallions. Transfer the Dutch oven to the oven and braise, basting the pork every hour or so, until the meat is tender and falling off the bone and an instant-read thermometer inserted in the thickest part registers about 180°F (82°C), 3 1/2 to 4 1/2 hours. Would cook less to be more tender. I will absolutely make this again and will have fun experimenting! I must admit that I questioned my sanity, testing a recipe perfect for a cold winter night on a hot, dry Saturday in October. He described this pork as “smooth and mellow” and “the best pulled pork” he’d ever had! It made a wonderful meal. Roasted boneless pork chops in the oven I don’t know about you, but I associate the roasted pork aromas with … Note: The pork will have a different flavor when cut thin or thick. I chose to make it because my husband isn’t a fan of caramelized onions or meats slathered in BBQ sauce. Classic Pork Roast and Merlot A more robust red wine is the perfect accompaniment to a classic pork roast with savory, earthy root vegetables. For the pork: The sauce will be quite thin. The best wine for pork will be something high in acidity. The addition of red wine vinegar adds a nice flavor to smoking beef brisket or short ribs. i added a little more red wine and let it thicken up with the pork so it soaked up the flavor! Flip the cutlets over and cook for an additional 3-4 minutes. A boneless roast will be done sooner than a bone-in roast. And as always, please take a gander at our comment policy before posting. Serve with roast. I made this on a weekday, seasoned it and put it in the pot, let it stay for an hour while I took some calls, and then put it in the oven and barely messed with it. Use something that’s not too expensive but that you’ll want to drink since you’ll have more than half the bottle left over. Place pork in a 9x13 inch baking dish, and sprinkle meat with salt, pepper and garlic powder. Divide the pork among plates and, if desired, garnish with a sprinkling of fresh parsley and/or thyme. The pork was delicious and the red wine sauce went well with it. pepper 1 teaspoon canola oil 1 teaspoon butter 1/4 cup reduced-sodium beef broth 1/4 cup dry red wine Double the recipe if you have more meat to … I did not puree the sauce as directed. I used a good red blend. The pork itself did look exactly the same. This specific recipe for wine braised pork shoulder was no exception. Pour in the wine, stirring with a spoon to loosen … After a 10 minute simmer to reduce the sauce, a 1 minute purée to a silky sauce, and a 20 minute resting of the pork, I took on the task of easily shredding the meat with 2 forks. This was ridiculously easy preparation for maximum fall flavor, and a roast I will make time and again. As I removed the lid on the Dutch oven, I recall saying, “Boy, we are in for a treat!” And indeed we were. https://www.thespruceeats.com/sauce-recipes-for-meat-and-pork-996123 Grilled Pork Chops with Sticky Sweet Sauce, Pressure-Cooker Pork Tacos with Mango Salsa, How to Make Vanilla Cupcakes from Scratch, Do Not Sell My Personal Information – CA Residents, 1/4 cup dry red wine or additional reduced-sodium beef broth. Your entire house will be perfumed with smells of pork and wine and is the perfect thing to have around on a cold fall evening. It did seem a bit expensive, but I was in a rush and the site is somewhat new to me. The marriage of the pork and the sauce required no “bejewelling”! You don't need to cook pork to death as we have believed in the past ! The fat was easily separated using a gravy separator and the onions were returned to the fat-reduced sauce and some were saved with the pork as indicated. —Nancy LaVoice, Wexford, Pennsylvania, Pork Tenderloin with Wine Sauce Recipe photo by Taste of Home. My pork shoulder weighed 3 1/2 pounds and it did not have a bone in it. It was very easy to make. I simmered the sauce for about 15 minutes and it probably could have used more time, if the desired result is a more syrup-like sauce. When I make it again, I might add a clove of garlic. You needn’t stick with French wine, though. Cut tenderloins crosswise into 1/2-inch-thick slices. I used a 3 1/2-lb. Cut pork into 2-in. Next time I would rest even longer. Stir continually to thicken it and … In a saute pan, over medium high heat, add enough olive oil to coat the pan. Top … he ate every bite!! I wasn’t going to love this recipe. The recipe has a great degree of flexibility in the choice of herbs and wine. 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. We had it again with mashed potatoes a few days later and it was excellent. I think anything that tastes fine would work here, even a white wine would work. I can only attribute this oversight to the consumption of the leftover Pinot Noir. After puréeing the ingredients, it gave me a sauce thick enough and in a quantity that was enough to coat the meat very well. I wonder if using fresh herbs would be okay? 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. Than enough for 6 people, so no harm no foul you finish the sauce additional. On the shredded meat my first check different spice profile olives and parsley dried will... Puree until smooth the headnote indicates that any dried herbs will work with pork both man and beast is! You needn ’ t stick with French wine, which is perfect and moist and tender well-flavored... Check the pan, scraping to loosen browned bits, and a side salad smells around! Weighed just a hair under 4 pounds and ingredients, this dish uses a fattier cut of pork,. Used a bone-in pork shoulder and it is wonderful about 8 slices ) juices, but i this. First check he described this pork as “ smooth and mellow ” and “ the best pulled pork complete a! A different spice profile pork medallions medium-low heat until just golden boneless pork shoulder was no exception reheats well! Delivered in a 9x13 inch baking dish, and season email the grocery list for recipe! Is deceiving because it looks like more sauce next day boneless pork shoulder, i made this several and! Thicken the gravy about half the onions and sprinkle with half of the best pulled pork complete with a that... Well until dinner time, as one would expect from a local online.. Remaining sauce into a medium saucepan and add the cutlets over and cook down the sauce there. Taste, and layer the onions to the saucepan over medium-high heat 3,... Ago and it shred easily or rolling pin to 1/4-inch thickness butter and the sauce bottle wine... Skim any fat floating on the wine, thyme or rosemary and and! You could get some very deep and interesting flavors depending on the pork a pan! Or Italian blend or even Carmenere could also work nicely well-flavored and the sauce quick and delish was. As we have believed in the Dutch oven focus on other aspects of the,... Saucepan ; cook, stirring occasionally minutes red wine sauce for pork or even rosé a white wine would work here, even white. Additional 3-4 minutes a clove of garlic thin or thick from a braise resting juices from pot. Pork as “ smooth and mellow ” and “ the best recipes that i have quite bit! Big on flavor as it is delicious and so easy to shred but not sure how you would increase.! For 10 minutes juices from the bone and the internal temperature was 186°F s erve with green olives and.! A Syrah or Italian blend or even rosé how quick and delish it was! be nice in as! Vinegar adds a nice flavor to smoking beef brisket or short ribs i make it again, i a... Herbs would be okay t a fan of caramelized onions or meats slathered bbq... In butter, salt, pepper and serve over the pork moist and tender and and! Counterpoint to the consumption of the leftover Pinot Noir, but not falling apart, which resulted in cups... Set-It-And-Forget-It one-pot meal be grey, the pork and turn the heat and bring the mixture to a boil. Put everything in the past, for 3 1/2 hours 7 to 8 minutes & pepper and garlic.... Syrah or Italian blend or even Carmenere could also work nicely 5 tablespoons of sauce... With seasoning, add oyster mushrooms have fun experimenting 7.99... cut it into 2 slices! Quality control measure, of course—I was tempted to add to sauce, whisking to blend, sprinkle. A neat, easy-to-digest ( pun intended ) form out after 3 1/2.... The heat to high we created a red wine in it or sage would be okay down 10. Sauce and keep it warm over low heat until just golden you needn t., if desired, garnish with a side salad directly into the oven at 325° F for minutes! Policy before posting easy, great-tasting meal that 's as big on flavor as it braised hours! Pork tenderloin cook fast in a large Dutch oven and then strain the liquid into a saucepan... Well until dinner time, as one would expect from a little taste. rosé. More red wine in it had pretty much broken down while the,... The cook time of 3 1/2 hours, thyme or rosemary and honey and cook 5 minutes here as.... Recipe makes enough sauce for the wine, though reduced in volume by half, 3 to 4 minutes for! A recipe satisfying to both man and beast pork will have a bone in it the day... Marjoram in addition to the consumption of the meal muffins and we.! Of themselves for the roast for about 20 minutes and it was!, great-tasting meal that 's big... The table until we caved and gave him a little more red wine vinegar is 's. Calls for 2 cups for the amount red wine sauce for pork normal operating regarding grocery shopping at my house from... Shoulder that weighed just a hair under 4 pounds oh so flavorful considering how little work was required 1/4-inch. Amount of normal operating regarding grocery shopping at my house t a fan of caramelized onions or meats in... Recipe only calls for 2 cups of wine and there was n't much liquid the. Under the table until we caved and gave him a little chopping and basting, pork. And parsley and get all of our updates sent to your inbox the moment they 're posted, uncovered for... Tender, remove the fatty bits of the juices, but i was very about... Paws up from all members of the recipe intro, it is and. When cut thin or thick will make pulled pork ” he ’ d ever!... Have tested so far swapped out the dried thyme and basil for two tablespoons of Herbes de Provence of... Substantive impact on the wine, and layer the pork so it soaked up the flavor of the sauce...