Roasted Pork with Wine Sauce

Ingredients

• 2 pounds (900g) pork loin 2 pounds (900g) pork loin
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 2 onions, sliced 2 onions, sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon Dijon mustard 1 tablespoon Dijon mustard
• 1 tablespoon dried thyme 1 tablespoon dried thyme
• 1 tablespoon dried rosemary 1 tablespoon dried rosemary
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 45g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a bowl, combine the red wine, minced garlic, olive oil, Dijon mustard, dried thyme, dried rosemary, salt, and pepper. Mix well.
3. 3.
   Place the pork loin in a large baking dish and pour the marinade over it. Make sure the pork is evenly coated. Let it marinate for at least 1 hour, or overnight for a more intense flavor.
4. 4.
   Arrange the sliced onions around the pork loin in the baking dish.
5. 5.
   Roast the pork in the preheated oven for about 1 hour, or until the internal temperature reaches 63°C (145°F).
6. 6.
   Remove the pork from the oven and let it rest for 10 minutes before slicing.
7. 7.
   While the pork is resting, transfer the onions and pan drippings to a saucepan. Cook over medium heat until the onions are caramelized.
8. 8.
   Add the remaining marinade to the saucepan and simmer for a few minutes until the sauce thickens.
9. 9.
   Slice the roasted pork and serve it with the wine sauce.

Treat your ingredients with care...

• Pork loin — Choose a lean cut of pork loin for this recipe to ensure a tender and juicy result.
• Red wine — Opt for a dry red wine with medium body, such as Merlot or Cabernet Sauvignon, to enhance the flavors of the dish.

Tips & Tricks

• For a more intense flavor, marinate the pork overnight in the refrigerator.
• Baste the pork with the marinade every 20 minutes while roasting to ensure a flavorful and moist result.
• Use a meat thermometer to check the internal temperature of the pork to avoid overcooking.

Serving advice

Serve the Roasted Pork with Wine Sauce as the main course of a Polish-inspired dinner. Pair it with traditional sides like mashed potatoes, sauerkraut, and steamed vegetables for a complete and satisfying meal.

Presentation advice

Arrange the sliced roasted pork on a platter and drizzle the wine sauce over it. Garnish with fresh herbs, such as parsley or thyme, for an elegant touch. Serve the caramelized onions alongside the pork for added flavor and visual appeal.