Best 7 Pork Loin Braised In Wine And Red Peppers Recipes

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Pork loin braised in wine and red peppers is a classic dish that can be enjoyed any time of year. The combination of tender pork, flavorful peppers, and rich wine creates a meal that is both satisfying and elegant. Whether you are a seasoned chef or a beginner, this dish is sure to impress your family and friends.

Here are our top 7 tried and tested recipes!

WINE-BRAISED PORK LOIN



Wine-Braised Pork Loin image

An easy Wine-Braised Pork Loin recipe

Categories     Wine     Pork     Vegetable     Braise     Low Carb     Fall     Bon Appétit

Yield Serves 6

Number Of Ingredients 15

2 teaspoons salt
1/2 teaspoon ground pepper
1 bay leaf, crumbled
1 garlic clove, minced
Pinch of ground allspice
1 2-pound boned center-cut pork loin roast, rolled, tied
3 tablespoons olive oil
2 onions, chopped
4 garlic cloves, chopped
2 red bell peppers, cut lengthwise into strips, halved crosswise
1 cup dry white wine
1 cup canned crushed tomatoes with added puree
1 cup canned beef broth
2 bay leaves
1 tablespoon dried marjoram, crumbled

Steps:

  • Combine first 5 ingredients in small bowl. Pat pork dry; rub with salt mixture. Cover and chill 6 to 24 hours.
  • Preheat oven to 350°F. Wipe pork dry. Heat 2 tablespoons oil in heavy Dutch oven or casserole over high heat. Add pork; brown on all sides, about 10 minutes. Transfer to plate. Reduce heat to medium and add remaining 1 tablespoon oil to Dutch oven. Add onions and sauté until very tender, about 10 minutes. Add garlic and peppers and sauté until peppers begin to soften, about 5 minutes. Add wine, tomatoes, broth, bay leaves and marjoram. Add pork, fat side up, and drippings on plate. Bring to boil. Cover; bake until tender, 45 minutes.
  • Transfer pork to platter and let stand 15 minutes. If necessary, boil sauce until reduced to 4 cups. Season with salt and pepper. (Can be prepared 1 day ahead. Place half of sauce in baking dish. Top with pork slices, then remaining sauce. Cover and chill. Rewarm in covered dish in 350°F. oven until heated through, about 30 minutes.) Serve pork with sauce.

PORK LOIN BRAISED IN WINE AND RED PEPPERS



Pork Loin Braised in Wine and Red Peppers image

I have made this pork loin so many times it is absolutely the best! I prefer a bone-in loin but you can use either bone-in or without the bone! You can also do this with thick-cut pork chops too! If you want a thicker sauce you can thicken it up after cooking with some flour and cold water. Plan ahead the pork needs to marinate overnight. Serve this with crusty buns to soak up the sauce. Cooking time is only estimated depending on the size of the porl loin. If desired you can omit stuffing the roast with garlic cloves. If you are serving this to more than 6 people then prepare two pork loins. This complete dish can be prepared a day in advance, just place half of sauce in an oven proof dish, top with pork slices, the cover with remaining sauce, cover and refrigerate, the following day, cover dish and rewarm in a 325 degree oven until heated through, serve with more sauce. This is delicious!

Provided by Kittencalrecipezazz

Categories     Pork

Time P1DT1h

Yield 6 serving(s)

Number Of Ingredients 17

2 -3 teaspoons seasoning salt
black pepper
1 tablespoon minced fresh garlic
10 large whole garlic cloves, sliced in half (can leave them whole)
1 pinch allspice
1 (2 lb) pork loin roast, rolled and tied (if you are using a bone-in roast then it will weigh more)
1/4 cup olive oil
2 medium onions, chopped
1 -2 tablespoon chopped fresh garlic
2 large red bell peppers, coarsley chopped (or sliced)
1 lb fresh small bottom mushroom
1 1/2 cups dry white wine
2 cups crushed tomato puree
2 cups beef broth
2 large bay leaves
1 1/2 tablespoons dried marjoram, crumbled
salt and pepper

Steps:

  • In a bowl, combine the seasoning salt, black pepper, minced garlic and pinch allspice.
  • Cut small slits in the loin about 3/4-inch deep and stuff with the halved garlic cloves.
  • Rub the loin with the seasonings on all sides.
  • Place in a glass dish, cover and refrigerate overnight.
  • Set oven to 350 degrees.
  • Remove from the fridge and let the loin rest on top of the counter to come down to almost room temperature before browning.
  • Heat olive oil in a Dutch oven over medium-high heat.
  • Add in the pork loin and brown on all sides (this should take about 10-15 minutes) remove to a plate.
  • Add in onions (adding in more oil if needed) saute for about 10 minutes.
  • Add in chopped garlic and red bell peppers; saute for about 5 minutes.
  • Add in wine, crushed tomatoes, beef broth, bay leaves, button mushrooms and marjoram; mix to combine with a wooden spoon.
  • Add in the browned pork loin (fat side-up) and all the drippings from the plate; bring to a boil.
  • Cover with an oven-proof tight fitting lid and place in oven to cook for about 45-60 minutes, or until the pork is tender (might take longer than 1 hour).
  • Transfer the loin to a serving plate and let rest for 15 minutes.
  • Season the sauce with salt and pepper to taste.
  • *NOTE* although this next step is only optional, I prefer to reduce the sauce slightly, but you do not have to do this, just serve the sauce as is without reducing.
  • Place the Dutch oven on top of the stove and boil the sauce (uncovered) to reduce slightly while the pork is resting (about 15 minutes).
  • Slice the pork and drizzle the sauce on top, pass the rest of the sauce at the table.
  • Delicious!

BEER BRAISED PORK LOIN



Beer Braised Pork Loin image

A delicious way to make an inexpensive cut of meat taste like a million bucks. Spoon sauce over pork to serve along with rice or potatoes.

Provided by Mark D. Wilder

Categories     Meat and Poultry Recipes     Pork

Time 2h30m

Yield 8

Number Of Ingredients 9

3 tablespoons vegetable oil
1 (5 pound) boneless pork loin roast
3 cups chopped onion
5 carrots, chopped
1 (12 fluid ounce) can or bottle beer
2 teaspoons salt
¼ teaspoon ground black pepper
1 bay leaf
4 whole cloves

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Heat vegetable oil a heavy pot or dutch oven over medium-high heat. Sear pork in hot oil until brown on all sides, about 10 minutes. Remove roast from pot.
  • Drain all but about 3 tablespoons grease from pot. Cook and stir onion and carrots until softened, about 5 minutes.
  • Stir beer, salt, pepper, bay leaf, and cloves into the onion mixture.
  • Return pork roast to the pot and cover.
  • Bake in the preheated oven until pork is tender and no longer pink in the center, about 2 hours.
  • Transfer roast to a platter and cover loosely with aluminum foil. Remove bay leaf from vegetables.
  • Pour the beer and vegetable mixture from the Dutch oven into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the vegetables moving before leaving it on to puree until smooth.
  • Bring pureed sauce to a boil in a saucepan over medium-high heat until thickened, stirring often, about 5 minutes. Spoon sauce over pork roast to serve.

Nutrition Facts : Calories 343.8 calories, Carbohydrate 11.2 g, Cholesterol 99.2 mg, Fat 16.2 g, Fiber 2.3 g, Protein 34.1 g, SaturatedFat 4.4 g, Sodium 670.3 mg, Sugar 4.4 g

BRAISED PORK WITH RED WINE



Braised Pork With Red Wine image

This easy recipe can be made in a saucepan, Dutch oven or slow cooker. The long simmer gives the pork shoulder, an inexpensive but versatile cut, a chance to absorb the robust flavors of red wine, carrot and garlic that it's cooked alongside. Serve it over egg noodles and topped with parsley for a hearty, satisfying dinner.

Provided by Mark Bittman

Categories     dinner, one pot, main course

Time 2h

Yield 4 servings

Number Of Ingredients 9

2 pounds boneless pork shoulder, cut into large chunks
Salt and pepper
2 cups fruity red wine, like Beaujolais or Burgundy (pinot noir)
1 cup good stock, or water
1 pound fat carrots, peeled and cut into large chunks
10 cloves garlic, more or less, peeled
2 tablespoons butter
Cooked egg noodles for serving
Chopped fresh parsley leaves for garnish

Steps:

  • Combine pork, salt and pepper to taste, wine, stock, carrots and garlic in a saucepan, Dutch oven or slow cooker. Bring to a boil, then adjust heat so that mixture simmers steadily but not vigorously. (If using a slow cooker, just turn it to ''high'' and let cook for at least three hours.)
  • Cook, stirring every half-hour or so, until meat is very tender and just about falling apart, at least an hour and most likely a bit longer. Use a slotted spoon to remove solid ingredients to a bowl, then turn heat to high. (If using a slow cooker, transfer liquid to a saucepan for this step.) Reduce to about a cup, or even less. Taste and adjust seasoning, then lower heat and stir in butter.
  • Add solids to sauce and reheat. Serve over egg noodles, garnished with parsley.

Nutrition Facts : @context http, Calories 771, UnsaturatedFat 25 grams, Carbohydrate 21 grams, Fat 48 grams, Fiber 4 grams, Protein 42 grams, SaturatedFat 18 grams, Sodium 1243 milligrams, Sugar 6 grams, TransFat 0 grams

BURGUNDY PORK TENDERLOIN



Burgundy Pork Tenderloin image

My husband doesn't care for pork much, but he loves this. It is very easy to fix, and it is very rich tasting. Serve with baked potato.

Provided by BROWNDOG

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h30m

Yield 4

Number Of Ingredients 8

2 pounds pork tenderloin
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
½ onion, thinly sliced
1 stalk celery, chopped
2 cups red wine
1 (.75 ounce) packet dry brown gravy mix

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place pork in a 9x13 inch baking dish, and sprinkle meat with salt, pepper and garlic powder. Top with onion and celery, and pour wine over all.
  • Bake in the preheated oven for 45 minutes.
  • When done baking, remove meat from baking dish, and place on a serving platter. Pour gravy mix into baking dish with wine and cooking juices, and stir until thickened. Slice meat, and cover with the gravy.

Nutrition Facts : Calories 399.8 calories, Carbohydrate 8.2 g, Cholesterol 147.6 mg, Fat 8.6 g, Fiber 0.6 g, Protein 47.8 g, SaturatedFat 2.9 g, Sodium 676.3 mg, Sugar 1.6 g

LOIN OF PORK, BRAISED IN RED WINE



Loin of Pork, Braised in Red Wine image

From Ruth Van Waerebeek's "Everyone Eats Well in Belgian." She describes it as her mother's signature dish. Recommends: "This wonderful dish is tradtionally served with Recipe #341811. Recipe #418054 make it a feast."

Provided by Belgophile

Categories     Pork

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 boneless pork loin roast (2 to 3 pounds)
1 medium onion, coarsely chopped
2 carrots, peeled and cut into 1/4-inch cubes
1 celery rib, cut into 1/4-inch cubes
1 garlic clove, peeled and crushed
bouquet garni (3 sprigs parsley, 1 sprig thyme, 1 large bay leaf)
6 juniper berries
salt and pepper
2 -3 cups full-bodied red wine (Burgundy or Merlot)
1 tablespoon raspberry or other fruity red wine vinegar
4 tablespoons vegetable oil
1/2 cup cognac
1 -2 tablespoon red currant jelly
1 -2 teaspoon potato starch

Steps:

  • One to two days before, place the meat, onion, carrots, celery, garlic, bouquet garni, juniper berries and salt and pepper in a large glass or earthenware bowl. Pour in enough red wine to just cover the meat, then add the vinegar. Cover with plastic wrap, then refrigerate, the longer the better.
  • Remove meat from marinade and pat dry. Heat 2 tablespoons of butter and the oil in a large Dutch oven over high heat until hot but not smoking. Reduce heat to medium, add the meat, and brown on all sides, about 15 minutes. Off the heat, flambé the roast with the Cognac. (To flambé: heat alcohol in saucepan, then remove from burner. Have lid at the ready, just in case. Stand back, and ignite liquid with long match. Pour flaming alcohol over meat.).
  • Add the marinade, and all the ingredients in it. Simmer, partially covered, over low heat until the meat is tender, about one hour. Transfer meat to a cutting board, and let rest for 10 minutes before slicing.
  • Strain the cooking liquids through a sieve, reserving the vegetables. Discard garni. Return the the liquid to the Dutch oven, and boil, uncovered, over high heat to reduce by one third, about 5 to 7 minutes.
  • Finish the sauce: Purée the vegetables and cooking liquid in a blender to a smooth consistency. It should be a thick, full-flavored sauce. Return to the pan and reheat it. Add the red currant jelly and whisk until well blended. If the sauce seems thin, add a little potato starch dissolved in 1 tablespoon water or wine. Whisk in the remaining 2 tablespoons of butter. Do not boil.
  • Slice the meat, and arrange on a platter. Spoon some of the sauce over the sliced meat, and pass the rest in a sauceboat.

Nutrition Facts : Calories 1177, Fat 59.4, SaturatedFat 10.6, Cholesterol 351.2, Sodium 295.3, Carbohydrate 13.5, Fiber 1.6, Sugar 6.3, Protein 118

PORK LOIN WITH PEPPERS



Pork Loin with Peppers image

A sweet and zesty sauce perfectly flavors pork and peppers in this mouthwatering main course. The aroma while baking is unbeatable.-Jean L. Ecos, Hartland, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 12 servings.

Number Of Ingredients 10

1/3 cup Dijon mustard
3 tablespoons brown sugar
3 tablespoons horseradish
1 teaspoon minced fresh dill
1 boneless rolled pork loin roast (4-1/2 pounds)
2 medium green peppers, cut into 3-inch strips
2 medium sweet red peppers, cut into 3-inch strips
1/2 pound sliced fresh mushrooms
1-1/4 cups dry red wine, cranberry juice or grape juice
4-1/2 teaspoons lemon juice

Steps:

  • In a small bowl, combine the mustard, brown sugar, horseradish and dill; spread over roast. Place in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour. , Arrange peppers and mushrooms around roast. Combine wine or juice and lemon juice; pour over vegetables. Bake 30 minutes longer or until a thermometer reads 160° and vegetables are tender., Remove vegetables and keep warm. Broil roast 4-6 in. from the heat for 5-7 minutes or until a crust forms. Let stand for 10 minutes before slicing. Serve with vegetables.

Nutrition Facts :

Tips:

  • To achieve the best flavor, use a high-quality cut of pork loin that is at least 1 inch thick.
  • Sear the pork loin in a hot skillet before braising it to create a flavorful crust.
  • Use a variety of red peppers in the braising liquid, such as bell peppers, chili peppers, and paprika, to add depth of flavor.
  • Add other vegetables to the braising liquid, such as onions, carrots, and celery, for a more hearty dish.
  • Simmer the pork loin in the braising liquid for at least 1 hour, or until it is fall-apart tender.
  • Serve the pork loin with the braising liquid and your favorite sides, such as mashed potatoes, rice, or roasted vegetables.

Conclusion:

Pork loin braised in wine and red peppers is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The pork loin is tender and flavorful, and the braising liquid is rich and savory. This dish is sure to be a hit with everyone who tries it.

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