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Pork Loin In Balsamic and Red Wine Recipe | Steaks and Game

Pork Loin In Balsamic and Red Wine Recipe

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We picked naturally juicy Iberico pork for this recipe, but you can use really any other premium pork like Berkshire Kurobuta,  Sakura Duroc, and even Wild Boar. As long as the cut is tender, it will marry wonderfully to the sweetness of a fine Balsamic and a good red wine. 

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Yield: 4-6 servings.

Pork Loin In Balsamic and Red Wine Recipe Instructions

Pork

Ingredients

  • 1 large red onion
  • ½ cup of 10 year aged balsamic vinegar
  • 2 cups of sweet red wine (such as Merlot)
  • 2 tablespoons of Italian spices
  • 2 bay leaves
  • 2 lbs Pork Loin
  • Salt and pepper

 

Directions

  1. Mix the spices with onion, balsamic and red wine to make a marinade and marinade the loin for 2 hours (minimum).
  2. Heat oven to 375F.
  3. In a roasting pan roast the loin and marinade for 30-45 minutes or until internal temp reaches 145F. Baste with juices every 15 minutes until done. Rest for 10 minutes. 
  4.  Slice and serve

Potatoes

Ingredients

  • 2 whole carrots
  • 1 bag of mixed small potatoes
  • 2 tablespoons of olive oil
  • 1 tablespoon of Italian spices
  • Salt and pepper

Directions

  1. Heat oven to 375 F.
  2. Slice carrots to ½-inch pieces.
  3. Place potatoes and carrots in roasting dish, toss with olive oil spices and season with salt and pepper. Add the olive oil, Italian spices and salt and pepper on top.
  4. Cook for 30 minutes and serve.

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