Red wine and garlic pork loin

Pork loins taste great if they are marinated seared and then cooked in the oven. Finishing it off with a great tasting sauce adds a mouthful of flavor and makes this dish come alive.

What you need: Serves 4
4 (1-inch-thick) boneless pork loin slices
16 garlic cloves, crushed
4 fresh green Thai hot chilies, finely chopped
1 cup of sweet red wine
1 Tbsp black pepper powder
Kosher salt
2 Tbsp unsalted butter, cut into slices
1 cup onions diced


Mix together  the crushed garlic, chopped chilies, pepper, salt and wine. Please the the porks slices in a shallow dish. Pour the marinate on them and rub the juices in. Cover with a wrap and refrigerate for about 20-30 minutes. 




Heat the oven to 400°F and arrange a baking sheet to heat up on a rack in the middle. Heat a frying pan, and and butter. When it melts and begins to smoke, place the pork chops in the pan and let them sit undisturbed for about 4 minutes on medium heat. 


Preserve the remaining liquid in the bowl to make sauce later. Turn the chops over and place it right away in the oven. If the frying pan used is oven safe, place the pan directly in the heated oven. If not, remove the heated baking sheet, spray some cooking oil and place the caramelized pork slices on the heated baking sheet. 



 Cook for about 8 to 10 minutes. Test the temperature buy poking a reading thermometer. If it reads 150 degree F, its perfect enough to b e removed. Remove them from the oven, transfer the pork to a plat and cover them with foil. Let them rest until you prepare the sauce. 




 Use the same pan you used to brown the pork initially. Add in a cup of diced onion and a pinch of brown sugar. Let them caramelize. Add in the remaining marinate juices as well ans the juices from the baking sheet. Cook them until the mixture thickens and forms a thick enough sauce. Add in the remaining 1 tbsp of butter and whisk it into the sauce. Add salt and pepper as needed. pour the sauce on the pork slices and serve right away. Enjoy!

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