Set the saucepan over medium heat and bring the mixture to a low boil. Sprinkle coarse pepper on top and s erve with green olives and parsley. 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. 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). The results certainly did not suffer from this missed step at all. 2 days later, the 4 lb piece I extracted was ready for roasting. Since I planned to check the pan hourly, I decided to not top up the fluid before my first check. We created a red wine prune reduction—it makes such a wonderful sauce. Any dried herb will work well here. I don't think the recipe makes enough sauce for the amount of meat, but not sure how you would increase it. I think this would help remove the fatty bits of the roast during the shredding. Sear the … i added a little more red wine and let it thicken up with the pork so it soaked up the flavor! Whisk in the remaining butter and the parsley, plus any resting juices from the steaks. I served it with fresh green beans, wild rice and a side salad. When I make it again, I might add a clove of garlic. You don't need to cook pork to death as we have believed in the past ! What this finished pork lacked in colour it made up for in flavour and texture! That said, I made this several nights ago and it is delicious and so easy to prepare. Toss the pork and onions with the sauce and keep it warm over low heat until ready to serve. As I removed the lid on the Dutch oven, I recall saying, “Boy, we are in for a treat!” And indeed we were. While the meat is cooking, place the red wine and beef broth in a heavy saucepan and cook on medium high heat until it has reduced to about 3/4 to 1 cup of liquid. boneless pork shoulder and it was super tender after 3 1/2 hours. 2 teaspoons neutral oil (such as grapeseed) 3 tablespoons unsalted … There were flecks of the red onion throughout the meat. The early prep and then the savory smells swirling around the house all afternoon. Add red wine and heat. True to the recipe intro, it is a huge return on the investment since it requires minimal work and delivers an impressive meal. Be the first on your block to be in the know. Heat the oil in a skillet over low heat. If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. 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!). It didn't matter to the finished product--which tasted great--but it came out more au jus than a sauce. Whisk in butter, salt & pepper and serve over the pork medallions. You needn’t stick with French wine, though. After puréeing the ingredients, it gave me a sauce thick enough and in a quantity that was enough to coat the meat very well. 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. A Syrah or Italian blend or even Carmenere could also work nicely. Flip the pork so the fat side is up and rub it with the remaining spice mixture. The recipe only calls for 2 cups of wine which for this size of pork shoulder, I was hesitant about. Add beef broth; bring to a boil, and cook 5 minutes. It would be different but nice. The pork could not have been more flavorful. 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. Sprinkle with pepper. With this recipe, you really just put everything in the Dutch oven and then directly into the oven, no searing needed. I served it with farro and sweet potato pilaf along with roasted acorn squash. I used a bone-in pork shoulder that weighed just a hair under 4 pounds. There was a lot of fat! i made this for my husband and i was surprised at how quick and delish it was!! I found the color of the sauce to be grey, the result of blending the fatty liquid with red onion. I’m so glad that I made that decision because at the first hour mark, the pan juices were almost covering the pork. I used pinot noir for the wine. This recipe got a thumbs and paws up from all members of the household. Medallions of lean, tender pork tenderloin cook fast in a hot pan. I swapped out the dried thyme and basil for two tablespoons of Herbes de Provence. Red wine is not the dominant flavor here, but if you’d like to avoid it, use chicken stock and add a splash of cider or red wine vinegar. 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. I have quite a bit of shredded pork left which I will make pulled pork sandwiches with bbq sauce. I’m glad I did. Pour wine into saucepan; cook, stirring regularly, until reduced in volume by half, 3 to 4 minutes. It was tender, very easy to shred but not falling apart, which is perfect. Add the cutlets to the pan and cook for 4-5 minutes, or until nicely browned on one side. When the meat is tender, remove the shoulder from the pot and let it cool while you finish the sauce. Cook for about 6 minutes. 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. 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. Mix well,and if possible, refrigerate for a few days before mopping it on the pork. Also, I think some rosemary or sage would be nice in here as well. Stir in the beef broth (you can add more if it needs the liquid) and add the chops back to the skillet, … I must admit that I questioned my sanity, testing a recipe perfect for a cold winter night on a hot, dry Saturday in October. Notify me of follow-up comments by email. Stir continually to thicken it and … pepper 1 teaspoon canola oil 1 teaspoon butter 1/4 cup reduced-sodium beef broth 1/4 cup dry red wine 1 teaspoon freshly ground peppercorn blend. (My daughter’s dog was visiting and lurked under the table until we caved and gave him a little taste.) I used a medium-bodied pinot noir, but I think you could get some very deep and interesting flavors depending on the wine choice. Marinade fro 30 minutes. We served it over polenta. I was very impressed with the ease of preparation compared to my usual braised pork recipes. I served the pork shoulder with the Black Pepper Mashed Potatoes from Leite’s and green beans tossed in sea salt and olive oil. In a small bowl, combine the herbs, salt, and pepper. The recipe has a great degree of flexibility in the choice of herbs and wine. Two hours and 40 minutes later, the pork was easily dislodged from the bone and the internal temperature was 186°F. I would also refrigerate the liquid and/or use a maigre to remove more fat. After tasting the wine—as a quality control measure, of course—I was tempted to add more liquid. Cook over medium-low heat until soft and translucent, 7 to 8 minutes. I rested the roast for about 20 minutes and it shred easily. Email the grocery list for this recipe to: Pat the pork shoulder dry with paper towels. Red Wine Vinegar Basting Sauce. 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. Have you tried this recipe? Divide the pork among plates and, if desired, garnish with a sprinkling of fresh parsley and/or thyme. Tender, finger-licking barbecue pork … I didn’t get much of a reduction after putting it on a low boil for 10 to 15 minutes. I used a Cabernet Sauvignon. Cut tenderloins crosswise into 1/2-inch-thick slices. My pork shoulder weighed 3 1/2 pounds and it did not have a bone in it. 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. 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. 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. I will be making this on a regular basis. Reduce heat; simmer, uncovered, for 3 minutes, stirring occasionally. The marriage of the pork and the sauce required no “bejewelling”! A boneless roast will be done sooner than a bone-in roast. Cut pork into 2-in. I used Decoy Pinot Noir for the wine, which resulted in 2 cups for the roast and happily the rest for the cook. I piled the shredded meat, sauce, and peppers on freshly baked english muffins and we feasted. 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? Boil the sauce down to about 200ml in total, then taste and season. Pour the remaining sauce into a pot and thicken the gravy. Serve with pork. Covid has changed a fair amount of normal operating regarding grocery shopping at my house. The pork came out beautifully tender and well-flavored and the aroma as it braised for hours got the stomach growling. I had one brain fade. A cool-climate Merlot has a more savory presence along with tart berries and earthy notes. The packet of brown gravy in this recipe is a busy cook’s secret weapon! Place pork in a 9x13 inch baking dish, and sprinkle meat with salt, pepper and garlic powder. I took the meat out after 3 ½ hours and it was nicely done. I have never had good luck skimming fat off of liquid, so I poured the liquid into a 9-by-13-inch baking dish and refrigerated it for 3 hours. This dish uses a fattier cut of pork, so a moderate red enhances the flavors. I have made this several times and it is wonderful. After a 10-minute rest, shredding the meat was effortless. I realized that after I dumped it back on the shredded meat. 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. Taste, and season as needed with salt and pepper. I found a bone-in shoulder on the site. 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. It was incredibly easy. Stir in the wine, mustard, thyme and rosemary. I did something a little different. With most pork dishes, you want to go for a moderately dry wine most of the time, but a sweeter wine if you want to enhance a pork dish with a sweet glaze or with fruit. Taste of Home is America's #1 cooking magazine. Whisk in the butter and keep warm. Enter your email address and get all of our updates sent to your inbox the moment they're posted. Let us know what you think. The sauce reheats very well and makes for a great make-ahead (or freezer) meal. The substitution allowed me to add the flavors of rosemary, savory, and marjoram in addition to the thyme and basil. Serve with roast. Serve, and enjoy! Serve it with a side of mashed potatoes for a perfect winter meal.–Andrea Bemis. he ate every bite!! Carefully transfer the mixture to a high-speed blender and puree until smooth. Next time I would rest even longer. Then tell us. This specific recipe for wine braised pork shoulder was no exception. No other condiments required. Almost any mellow or slightly sturdier red wine will work well with this French-style braised pork, including pinot noir, an affordable Bordeaux, or any French-style blend. I used my small oval cast iron Staub with a lid that prevents evaporation but the fluid level was so much lower than usual. Preheat oven to 400 degrees. I served this dish with whole roasted cauliflower. For the pork: —Nancy LaVoice, Wexford, Pennsylvania, Pork Tenderloin with Wine Sauce Recipe photo by Taste of Home. I love those dishes that can take care of themselves for the afternoon. Sauté onion in butter in a large saucepan over medium-high heat 3 minutes, or until browned. 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. In the bottom of a large Dutch oven, layer the onions. Mix with Aged Red Wine Vinegar, honey, salt and pepper. It was delicious. Roasted boneless pork chops in the oven I don’t know about you, but I associate the roasted pork aromas with … 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. Heat a frying pan with oil and grill both sides of the pork. The best wine for pork will be something high in acidity. We'd love to see your creations on Instagram, Facebook, and Twitter. Don’t let the fat discourage you from making this. Melt 5 tablespoons of the butter in a medium saucepan and add the shallots. The scent will make anyone’s mouth begin to water. Add the wine, beef broth, … The house is herb-scented and you have the freedom to focus on other aspects of the meal. Slice onions, rub pork with seasoning, add wine, and pop in the oven at 325° F for 3 1/2 hours. Attach it below. It made more than enough for 6 people, so the extra went into a comforting cottage pie the next day. Acidity is essentially what makes wine food-friendly. Use your hands to rub it evenly over the pork. Whisk together flour, salt, pepper, and cinnamon in a small bowl; set … Prunes have a natural sweetness and a high moisture content, and stuffing the pork shoulder with them (as well as some delicious seasonings, like garlic, parsley, sage, coriander, and allspice) kept it super moist. I did try to rescue the juices, but gave up rather quickly. Transfer about half the onions to the saucepan with the liquid and place the remainder back in the Dutch oven. We had it again with mashed potatoes a few days later and it was excellent. The flavor of the pork was spectacular, so no harm no foul. Mix 1/2 cup of reserved chicken stock with flour. This herb rubbed pork tenderloin recipe is cooked in a red wine mushroom sauce for an elegant, hearty, scrumptious dish that's actually very easy to make! 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. Hate tons of emails? It’s a delightful pulled pork complete with a tangy sauce and piquant onions tossed in as well. Here’s a fast and easy, great-tasting meal that's as big on flavor as it is low in fat and calories. It reminded me of making pork for carnitas but with a different spice profile. Like I said, I used an entire bottle of wine and there wasn't much liquid in the pan after it cooked. I don’t think skipping this step had any substantive impact on the outcome of the recipe. Then enter your email address for our weekly newsletter. 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. Classic Pork Roast and Merlot A more robust red wine is the perfect accompaniment to a classic pork roast with savory, earthy root vegetables. 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. The headnote indicates that any dried herbs will work with pork. I serve it with fresh green beans and mashed potatoes. Add the chicken broth and continue to cook down the sauce until there is about 1 cup remaining and it thickens. My premeditated MO was to create a pulled pork that my husband would love and have enough cooked meat to “bejewel” for my daughter and myself. 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. Skim any fat floating on the surface of the juices and then strain the liquid into a medium saucepan. The pork was delicious and the red wine sauce went well with it. The mashed potatoes are the perfect counterpoint to the pork shoulder. Heat olive oil in a large skillet, add oyster mushrooms. 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Pour wine into saucepan ; cook, stirring regularly, until reduced in volume half! Heat ; simmer, uncovered, for 3 1/2 hours was a great make-ahead ( or freezer ).! Down for 10 to 15 minutes the red onion saucepan ; cook, stirring regularly until!