PORK LOIN WITH WINE SAUCE

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Pork Loin with Wine Sauce image

This makes a superbly tender loin. Have also used recipe with venison loin and the results are excellent. When I use a venison loin, I marinate in salt water, beer or other marinade for several hours to remove wild game taste and use meat tenderizer before cooking.

Provided by June8715

Categories     Pork

Time 3h20m

Yield 1 loin, 4-6 serving(s)

Number Of Ingredients 10

3 tablespoons olive oil
3 -4 lbs boneless pork loin (or other loin)
2 onions, chopped
2 tablespoons flour
2 cups chicken broth or 2 cups chicken bouillon
1 cup blush wine (I use a zinfandel)
1 clove garlic, minced
1 bay leaf
1 teaspoon minced parsley
salt and pepper

Steps:

  • Heat oil in a large skillet and brown loin on all sides.
  • Remove loin from skillet, add onion and cook until tender.
  • Add flour; cook and stir until lightly browned.
  • Add chick stock, wine, garlic, bay leaf, minced parsley, salt and pepper.
  • Cook and stir over low heat until sauce is thoroughly blended.
  • Place browned loin in small roasting pan; pour wine sauce over top.
  • Cover and cook at 325 degrees for 2- 2 1/2 hours depending on size of loin.
  • Remove loin and slice thinly.
  • To serve, arrange loin on platter and drizzle with reserved sauce.
  • Pass remaining sauce.

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