Red Wine-Braised Pork

Red Wine-Braised Pork
Makes:
8
to 10 servings
Prep Time:
25
minutes
Total Time:
155
minutes
2

Braised meat is especially good during cold weather to warm your kitchen and your belly. This Red Wine-Braised Pork is a one-pot-meal recipe from Food Charmer and has variations for braising in juice or wine. The end result – and the aroma – is impressive! See step-by-step photos on our blog.

In this recipe:

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Ingredients:

  • 2 tablespoons MAGGI Instant Beef Flavor Bouillon
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 4 pounds pork loin or pork loin roast, tied with cooking string if desired
  • 6 carrots, peeled, cut in half and thinly sliced (or 2 cups peeled baby carrots, thinly sliced)
  • 4 cloves garlic, thinly sliced
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 1 beet, diced
  • 1 turnip, diced
  • 1/2 cup diced celery
  • 1 dried ancho or New Mexico chile
  • 1 bottle (750 ml) dry red wine
  • 2 to 3 cups Apple NESTLÉ® JUICY JUICE® 100% Juice
  • 1 cup (6 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1 teaspoon each dried oregano and thyme leaves, rubbed between fingers to release flavor
  • 8 fresh thyme sprigs, for garnish

Directions:

PREHEAT oven to 375° F.

COMBINE bouillon, salt, pepper, garlic powder and cumin in small bowl; stir.

CUT thin slits all over the pork loin; insert some carrot and garlic slices into the meat slits. You will have carrots and garlic leftover.

HEAT Dutch oven over medium to medium-high heat. Sprinkle bouillon mixture over pork loin; pat with hands. Turn loin and repeat until all sides are coated. Add pork to Dutch oven. Cook on each side until browned, searing each side of the loin. Remove from Dutch oven.

ADD olive oil and onion to Dutch oven; cook, stirring frequently, for 3 to 5 minutes or until softened and translucent. Add beet, turnip, celery and leftover garlic slices. Cook, stirring frequently, until edges are browned. Add leftover carrot slices; cook until slightly softened. Add dried chile.

REMOVE Dutch oven from heat; add pork loin back on top of vegetables. Pour in wine and Juicy Juice, chocolate morsels, dried oregano and dried thyme (you may have to adjust the amount of liquid depending on the size of your Dutch oven). Stir for about 1 minute or until morsels are melted; cover.

BAKE, checking for doneness near end of cook time, for 2 hours or until center of pork is no longer pink. Garnish with fresh thyme before serving.

Cook’s Tip: Stew can be prepared on stove-top or in slow cooker. For stove-top, cover and cook over low heat, stirring occasionally, for 2 hours. For slow cooker, cook on high, stirring occasionally, for 4 hours.

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Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Red Wine-Braised Pork

    Ingredients

    • 2 tablespoons MAGGI Instant Beef Flavor Bouillon
    • 1 teaspoon salt
    • 1 teaspoon ground black pepper
    • 1 teaspoon garlic powder
    • 1 teaspoon ground cumin
    • 4 pounds pork loin or pork loin roast, tied with cooking string if desired
    • 6 carrots, peeled, cut in half and thinly sliced (or 2 cups peeled baby carrots, thinly sliced)
    • 4 cloves garlic, thinly sliced
    • 2 tablespoons olive oil
    • 1 large onion, finely chopped
    • 1 beet, diced
    • 1 turnip, diced
    • 1/2 cup diced celery
    • 1 dried ancho or New Mexico chile
    • 1 bottle (750 ml) dry red wine
    • 2 to 3 cups Apple NESTLÉ® JUICY JUICE® 100% Juice
    • 1 cup (6 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
    • 1 teaspoon each dried oregano and thyme leaves, rubbed between fingers to release flavor
    • 8 fresh thyme sprigs, for garnish

     

    Directions

    PREHEAT oven to 375° F.

    COMBINE bouillon, salt, pepper, garlic powder and cumin in small bowl; stir.

    CUT thin slits all over the pork loin; insert some carrot and garlic slices into the meat slits. You will have carrots and garlic leftover.

    HEAT Dutch oven over medium to medium-high heat. Sprinkle bouillon mixture over pork loin; pat with hands. Turn loin and repeat until all sides are coated. Add pork to Dutch oven. Cook on each side until browned, searing each side of the loin. Remove from Dutch oven.

    ADD olive oil and onion to Dutch oven; cook, stirring frequently, for 3 to 5 minutes or until softened and translucent. Add beet, turnip, celery and leftover garlic slices. Cook, stirring frequently, until edges are browned. Add leftover carrot slices; cook until slightly softened. Add dried chile.

    REMOVE Dutch oven from heat; add pork loin back on top of vegetables. Pour in wine and Juicy Juice, chocolate morsels, dried oregano and dried thyme (you may have to adjust the amount of liquid depending on the size of your Dutch oven). Stir for about 1 minute or until morsels are melted; cover.

    BAKE, checking for doneness near end of cook time, for 2 hours or until center of pork is no longer pink. Garnish with fresh thyme before serving.

    Cook’s Tip: Stew can be prepared on stove-top or in slow cooker. For stove-top, cover and cook over low heat, stirring occasionally, for 2 hours. For slow cooker, cook on high, stirring occasionally, for 4 hours.

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