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Pork in red wine in the oven

Oven-Roasted Pork in Red Wine

Juicy, fragrant meat in a red-wine marinade. Pork roasted in red wine is a slightly fancier take on baked meat. The wine marinade gives the pork a lovely color along with a distinctive flavor that shifts depending on the wine and spices you choose. It also tenderizes the meat and keeps it moist. This is a great option when you're planning a menu for guests — and it can turn an ordinary family dinner into a little celebration.

Julia

Recipe author

Composition / ingredients

Servings:

Pork (loin)

450

Red wine

200

Onion (medium)

Salt

Paprika

Spices dry (for pork)

Garlic

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 8 g

Fats 48 % 12 g

Carbohydrates 20 % 5 g

170 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

To make oven-roasted pork in red wine, you'll need: pork, red wine, onion, paprika, pork seasoning, salt, vegetable oil, and garlic.
Step 2:

Rinse the pork and pat it dry. You can use any cut you like — leg, tenderloin, or shoulder. Slice it across the grain into pieces about ½ inch (1.5 cm) thick.
Step 3:

Lightly pound each piece on both sides.
Step 4:

Peel and rinse the onion, then slice it into thin half-moons.
Step 5:

Peel the garlic and press it through a garlic press. You can also just mince it finely if you prefer.
Step 6:

Put the meat in a glass or ceramic dish, then add salt, vegetable oil, paprika, pork seasoning, the pressed garlic, and the sliced onion. Mix everything well, working the marinade into each piece with your hands.
Step 7:

Pour the red wine over the meat — ideally it should be fully submerged. Give it a gentle stir and let it marinate for 4–5 hours. If you're marinating it any longer, move it to the refrigerator.
Step 8:

Transfer the marinated meat to a baking dish and pour in plenty of the marinade.
Step 9:

Cover the dish with foil and bake in an oven preheated to 350°F (180°C) for 1 hour.
Step 10:

Remove the foil and bake the meat for about another 30 minutes.
Step 11:

As it bakes, spoon the pan juices over the meat now and then. The total cooking time depends on how large your pieces are.
Step 12:

Serve the pork in red wine hot, with any side dish you like. It goes beautifully with fresh or stewed vegetables and a scattering of fresh herbs. Enjoy!

If you're using a fattier cut of pork, you can skip the vegetable oil. The wine and spices make a big difference to the final flavor. Pick a wine you actually enjoy drinking — both dry and semi-sweet reds work. A dry red lends a tangier, more tannic note, while a semi-sweet one gives a rounder, spiced sweetness. Go easy on the seasonings so they don't overpower the delicate flavor the wine brings. The alcohol cooks off during baking, so the finished dish is alcohol-free. Pork braised in wine is a classic of French cuisine — no surprise it originated there, given how refined and inventive French cooking tends to be.