Monday, December 3, 2012

Pork Loin in Red Wine Reduction

By no means is it intentional, but lately I have been loving pan sauces. First of all, what is not to love about an easy clean up. And secondly, why wouldn't you take advantage of all the delicious juices released by  your meat when you are cooking it. After spending a day over the weekend on a wine tour out East on Long Island, I got home to make a red wine pan sauce for my pork.

Recipe yields 6 servings

3 lbs pork loin, sliced into 1/2" pieces
2 tbsp olive oil
2-3 tbsp salt
1 1/2 cups your favorite red wine (I used a chianti)
1/2 cup beef broth
2 tbsp balsamic vinegar

Slice pork into 1/2" thick pieces. Heat olive oil in a skillet and saute pork until seared on both sides (about 4 minutes or so per side).

Remove pork from skillet and set aside. Pour red wine into the same pan and bring to a boil. Boil wine for 6-8 minutes until it has significantly reduced and become thicker.

Add the beef broth and balsamic vinegar to the reduced red wine. Return to a boil and let cook for 2 minutes or so to allow the flavors to combine.

Add the pork back into the pan to hangout while the sauce simmers.

Serve right out of the pan being sure to soak up extra sauce or even drizzle some on top. Enjoy!

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