Go Back
Drunken Pork - Red Wine-Braised Pork

Red Wine-Braised Pork or Drunken Pork Recipe

This pork recipe is impressive! It's also perfect for cold nights and cool-climate Syrah.
Print Recipe Pin Recipe
Course Main
Cuisine American
Servings 10

Ingredients
  

  • 2 Tablespoons Instant Beef Flavor Bouillon
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 4 pounds pork loin or pork loin roast tied with cooking string if desired
  • 6 carrots peeled, cut in half and thinly sliced (or 2 cups peeled baby carrots, thinly sliced)
  • 4 cloves garlic thinly sliced
  • 2 Tablespoons olive oil
  • 1 large onion finely chopped
  • 1 beet diced
  • 1 turnip diced
  • ½ cup diced celery
  • 1 dried Ancho or New Mexico chile
  • 2 bottles red wine
  • 1 cup 6 ounces Semi-Sweet Chocolate morsels
  • 1 Tablespoon each dried oregano and thyme leaves rubbed between fingers to release flavor
  • 8 fresh thyme sprigs for garnish

Instructions
 

  • Preheat oven to 375° F. Combine bouillon, salt, pepper, garlic powder, cumin and stir.
  • CUT thin slits all over the pork loin; insert some carrot and garlic slices into the meat slits. You will have carrots and garlic left over.
  • HEAT Dutch oven over medium to medium-high heat. Sprinkle bouillon mixture over pork loin; pat with hands. Turn loin and repeat until all sides are coated.
  • Add pork to Dutch oven. Cook on each side until browned, searing each side of the loin (shown above). Remove from Dutch oven.
  • ADD olive oil and onion to Dutch oven; cook, stirring frequently, for 3 to 5 minutes or until softened and translucent. Add beet, turnip, celery and leftover garlic slices. Cook, stirring frequently, until edges are browned. Add leftover carrot slices; cook until slightly softened (photo above). Add dried chile.
  • REMOVE Dutch oven from heat; add pork loin back on top of vegetables. Pour in wine or wine/juice combination, chocolate morsels, dried oregano and dried thyme (you may have to adjust the amount of liquid depending on the size of your Dutch oven). Stir for about 1 minute or until morsels are melted; cover.
  • Bake, checking for doneness near end of cook time, for 2 hours or until center of pork is no longer pink.
  • To serve, slice pork and top with vegetables and sauce (notice carrot slivers in pork in photo above). Garnish with fresh thyme.
Keyword pork