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Meat in red wine

Pork in Red Wine Sauce

Juicy meat in a fragrant red wine sauce. I recently made pears poached in red wine, and I loved the sauce so much that I decided to cook meat in something similar. That version was sweet, and this one is savory — but you can add a teaspoon of sugar if you like, since meat with a sweet sauce is a classic pairing.

Maria

Recipe author

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Composition / ingredients

Servings:

Pork (schnitzel)

400

Red wine

100

Meat broth (vegetable)

100

Butter

Garlic

Bay leaf

Vegetable oil

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 10 g

Fats 62 % 21 g

Carbohydrates 9 % 3 g

247 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

Gather the ingredients. To cook pork in red wine, you'll need: pork (neck, boneless loin, or carbonade); dry red wine; vegetable or meat broth, if you'd like; garlic; butter; vegetable oil; bay leaves; ground black pepper; and salt.
Step 2:

Rinse the pork and pat it dry. Use whatever cut you like — fattier or leaner. I used boneless loin. Tenderloin also works if you want it leaner, and the neck is a good choice if you want some fat marbling.
Step 3:

Season the pork with salt and pepper to taste.
Step 4:

Peel the garlic. If the cloves are very large, cut them lengthwise into 2–3 pieces.
Step 5:

Heat the vegetable oil in a skillet and sear the pork on both sides over high heat until golden. Transfer the pork to a plate.
Step 6:

In the same skillet, fry the garlic for 1 minute.
Step 7:

Pour the red wine and broth into the skillet. Add the bay leaves. Bring the sauce to a boil.
Step 8:

Return the pork to the boiling sauce. Simmer, covered, over medium heat for about 15–20 minutes, until tender. Don't let the liquid cook away completely (though with this much wine and broth that's nearly impossible). Add a splash more wine if needed. Once the meat is done, remove it from the skillet.
Step 9:

Add the butter to the sauce. Stirring, reduce it until slightly thickened. Don't overdo it — the sauce will keep thickening on its own as it cools.
Step 10:

Serve the pork drizzled with the red wine sauce. So good! Enjoy!

This is a restaurant-quality dish, even though it uses very few, very affordable ingredients — proof that the best things are simple (and sometimes fast, too). I'd suggest adding a teaspoon of sugar (or a little more) to the sauce along with the butter, for a slightly sweet finish that really flatters the meat. Instead of simmering the pork in the sauce, you can also sear it, wrap it in foil, and finish it in the oven.