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Pork Loin Crunch in Red Wine
At a Glance
- Prep
- 45 minutes
- Cook
- 120 minutes
- Total
- 1 hr 40 min
- Yield
- 6.00 - serving(s)
Categories
- Main Course
Cuisine
- American
Cooking Method
- Roast
Difficulty
- Medium
Dietary
- pork
Allergens
- Possible sulphites — EU declaration threshold is above 10 mg/kg or 10 mg/litre total SO2; check product labels
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Pork Loin Crunch in Red Wine brings together 4 -5 lbs pork loin roast, 1 tablespoon basil, 1 -2 teaspoon fresh ground pepper in a practical dish for home cooking. It takes about 1 hr 40 min to prepare and cook. It makes approximately 6 servings.
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Ingredients
- 4 -5 lbs pork loin roast
- 1 tablespoon basil
- 1 -2 teaspoon fresh ground pepper
- 1 tablespoon fresh garlic, minced
- 1 teaspoon nutmeg
- 1 tablespoon oregano
- 1/2 cup red wine
- 3/4 cup water
- olive oil
- 1 cup bran flakes, can include raisins (cereal)
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Instructions
Take all dry ingredients plus garlic and mix together.
Rub over roast.
Crush cereal in bag and then pat/push onto roast or roll roast in cereal.
Put in 9 x 13 roasting pan that has a drizzle of olive oil to help prevent sticking.
** Add wine and water to pan for roast at this point.
Cover with tin foil tent style.
Bake in oven 1 1/2 hrs-2 hrs (depends on oven) at 350°F.
(Take tin foil off last 15 minutes to make a crusty coating).
Slice in 1" slices.
Use drippings to drizzle over meat.
This makes a very rich au jus sauce.
(I have also used drippings to make a gravy. Take drippings, add hot water and flour, whisk together and reheat on stove to thicken).
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