Pork Loin in a Red Wine Reduction

Elevate your dinner table with the rich and elegant flavors of Pork Loin in a Red Wine Reduction. This restaurant-quality recipe combines tender, juicy pork loin with a beautifully balanced red wine sauce infused with the sweetness of honey, the earthiness of fresh rosemary, and the savory depth of shallots. Perfectly seared and oven-roasted to perfection, the pork is complemented by a velvety reduction finished with a touch of butter, creating a luxurious glaze that's as stunning as it is delicious. Ready in under an hour and ideal for special occasions or weeknight indulgence, this dish pairs wonderfully with roasted vegetables or creamy mashed potatoes. Impress your guests with this simple yet sophisticated recipe that showcases the art of flavorful cooking. Keywords: pork loin, red wine reduction, elegant dinner, easy gourmet recipes.

Nutriscore Rating: 65/100

Prep Time:10 mins

Cook Time:40 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 pounds Pork Loin
• 4 pieces Garlic cloves
• 2 sprigs Fresh rosemary
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Unsalted butter
• 1 cup Red wine (dry, such as Cabernet Sauvignon)
• 0.75 cup Chicken stock (unsalted)
• 1 tablespoon Honey
• 2 pieces Shallots, finely chopped

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Pat the pork loin dry with paper towels and season generously on all sides with salt and black pepper.

Step 3

Heat olive oil in a large oven-safe skillet over medium-high heat. Add the pork loin and sear on all sides until browned, about 2-3 minutes per side. Remove the pork from the skillet and set aside.

Step 4

Lower the heat to medium and add the chopped shallots, cooking until softened, about 2 minutes.

Step 5

Deglaze the skillet by pouring in the red wine. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet.

Step 6

Add the chicken stock, honey, and rosemary sprigs to the skillet. Stir to combine, then return the seared pork loin to the skillet.

Step 7

Transfer the skillet to the preheated oven and roast the pork loin for 25-30 minutes, or until an internal temperature of 145°F (63°C) is reached.

Step 8

Once cooked, remove the pork loin from the skillet and cover loosely with aluminum foil. Let it rest for 10 minutes.

Step 9

Place the skillet with the remaining sauce back on the stove over medium heat. Remove the rosemary sprigs and whisk in the butter to create a smooth and glossy sauce.

Step 10

Slice the pork loin into thick medallions and serve with the red wine reduction drizzled on top.

Nutrition Facts

Serving size	(1481.9g)

Amount per serving	% Daily Value*
Calories	2989.9

Total Fat 179.5g	0%
Saturated Fat 63.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 778.7mg	0%
Sodium 3013.5mg	0%
Total Carbohydrate 39.7g	0%
Dietary Fiber 2.8g	0%
Total Sugars 23.9g
Protein 248.9g	0%

Vitamin D 0IU	0%
Calcium 248.8mg	0%
Iron 10.7mg	0%
Potassium 4483.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.3%

Protein: 35.9%

Carbs: 5.7%