Forktionary

Pork Loin In A Red Wine Reduction Recipe

Indulge in this decadent Pork Loin in a Red Wine Reduction! A symphony of flavors unfolds as the pork simmers in a luxurious sauce, crafted with a double reduction of rich beef broth and a fine red wine (like a Rioja or similar full-bodied option). This recipe, inspired by Robin Garr's Wine Lover's Page, elevates simple ingredients into a truly unforgettable gourmet experience. Perfect for a romantic dinner or a special occasion.

Prep Time 15 mins
Cook Time 50 mins
Calories 142.3 kcal
Protein 6g
Rating 5.0 (2 Reviews)
Pork Loin In A Red Wine Reduction 101

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pork Loin In A Red Wine Reduction

  • 1 1/2 lbs pork loin
  • 1 tbsp olive oil
  • 2 medium leeks, sliced
  • 8 ounces cremini mushrooms, sliced
  • 1 1/2 cups dry red wine (like merlot or cabernet sauvignon), divided
  • 1 cup beef broth, divided
  • 2 tsp cornstarch
  • 2 tbsp water
  • salt and pepper, to taste

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How to Make Pork Loin In A Red Wine Reduction

  1. Heat olive oil in a large skillet over medium-high heat. Add leeks and sauté for 5-7 minutes, until softened.
  2. Add mushrooms and cook for another 3-5 minutes, until softened. Remove vegetables from skillet and set aside.
  3. Season pork loins generously with salt and pepper. Add to the skillet and sear for 2-3 minutes per side, until lightly browned.
  4. Reduce heat to low. Pour in ½ cup of beef broth, cover, and simmer for 10 minutes.
  5. In a separate saucepan, bring ½ cup red wine to a boil over high heat. Reduce rapidly until it thickens to a syrupy consistency (about 5 minutes).
  6. Add ½ cup beef broth to the reduced wine. Simmer until thickened again (about 3 minutes).
  7. Pour the wine reduction over the pork in the skillet.
  8. Repeat steps 5-7 with the remaining red wine and beef broth.
  9. Return the sautéed vegetables to the skillet. Continue to simmer gently until the pork reaches an internal temperature of 145°F (63°C) using a meat thermometer (this will depend on the thickness of the pork – about 15-20 minutes).
  10. Remove pork from skillet and keep warm.
  11. Increase heat to medium-high. Whisk in the cornstarch mixture and bring to a simmer, stirring constantly, until the sauce has thickened to your desired consistency (about 1-2 minutes).
  12. Remove from heat and serve the pork, generously drizzled with the red wine reduction sauce.

Nutrition Information (Approximate per serving)

Sodium

12 g

Sugar

11g

Fat

0g

Carbs

3g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Beef & Red Meat Pork Recipes

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Main Dish Pork Dinner Party Romantic Stove Top Dietary Comfort Food Meat Pork Loins Taste Mood Savory Equipment