I almost never choose to cook pork when people are coming over for dinner, as it is often bland and sometimes comes out a little dry for my taste. Bu...
Is there anything more enjoyable than sitting down to a lovely dinner of slow-cooked, tender pork simmered in rich, full-bodied Chianti wine? If this sounds like a heavenly Italian dinner to enjoy, then the recipe for Braised Pork Loin is just what you've been looking for.
In just a few simple steps, you can win your way into the hearts and tummies of everyone you prepare this classic Tuscan pork recipe for, and get ready to be making it on repeat, as it hits just the right spots in the chilly winter months. This is a pork recipe filled with soul and flavor, so pair it with a simple sauteed veggie side, and an excellent (second) bottle of Chianti, and enjoy the company of your loved ones as you soak up the delicious sauces and aromas of your wonderful braised pork loin recipe.
The ideal wine to pair with this dish has the softness and sweetness perfect to accompany the caramelised notes of the onions, as well as the structure to support this rich and succulent dish, such as a Montepulciano d'Abruzzo. Even the winning combination of grape varieties such as Cabernet Sauvignon and Merlot can enhance all the components of the dish, like a Bolgheri Rosso. For a bit of liveliness in the combination, we recommend a sparkling red wine, such as Bonarda or Lambrusco Grasparossa, which combines structure and lightness.
for 4 servings
Tie the pork fillet with kitchen string and cut it into 2,5 cm rounds; season with salt and pepper. Heat olive oil in a medium sauté pan, and sear with rosemary, until golden. Remove meat from pan and set aside; pour the wine in and let alcohol evaporate and bubble away.
Peel and slice onions as thinly as possible. In another sauté pan, heat additional olive oil. When heated, add onions with a pinch of salt. Cook until onions are softened and translucent - depending on the variety used, the cooking time can take anywhere from 15-20 minutes or longer). When onions begin to caramelize and become very soft, add sugar, balsamic vinegar and thyme. Continue caramelizing for several minutes.
Prior to serving, finish cooking the meat by adding the sliced meat back into the sauté pan with the condensed wine sauce. Allow to cook for 10-15 minutes. The wine sauce can be thickened by adding a little butter and flour (cut a small piece of butter, roll it in the flour, and add to the wine sauce). Keep stirring until sauce has thickened. Cut the string off, serve meat rounds topped with the onions and a drizzle of the sauce on top.
RyanGio Tuesday 22nd of December 2020
So, so tender and juicy
I almost never choose to cook pork when people are coming over for dinner, as it is often bland and sometimes comes out a little dry for my taste. But this dish is on another level of juiciness... it really is one of my favorite recipes ever, and you can make it before, and heat it up when the guests are hungry