Photo © 2020, 1 (4 1/2 pound) bone-in pork shoulder or a 3 1/2- to 4-pound (1.6- to 1.8-kg) boneless shoulder, 1 tablespoon dried thyme or a couple sprigs fresh thyme, 1 tablespoon Diamond brand kosher salt or 2 teaspoons Morton kosher salt, 1 bunch of parsley, finely chopped, or a few sprigs parsley (optional), If you prefer to have as little fat in your sauce—something we’re not particularly proponents of as fat has flavor—use that, Pastéis de Nata ~ Portuguese Custard Tarts. I used Decoy Pinot Noir for the wine, which resulted in 2 cups for the roast and happily the rest for the cook. This looks delicious, Peg. Pour over it the dry red wine and the sweet one. I will be making this on a regular basis. allrecipes.com.au/recipe/16613/red-wine-braised-pork-tenderloin.aspx I love a good Sunday afternoon roast. There is nothing more comforting to me than a braised dish—it doesn't matter the protein, anything that cooks low and slow is always a winner at my dinner table. Cook until onion and mushrooms are tender but not browned. Italian Red Wine Pork Roast starts with a 7lb pork shoulder (shoulder blade is my favorite cut of meat for this roast recipe). Pour wine over pork; cover tightly and simmer 1 hour or until pork … I rested the roast for about 20 minutes and it shred easily. We’ve assembled a list of 50 of the world’s most reliable, inexpensive wines – bottles that offer amazing quality for their price year in and year out. Thanks, Jack. We'd love to see your creations on Instagram, Facebook, and Twitter. This is a delicious fall one-pot meal, requiring nothing more than throwing everything in the pot and shoving it in an oven to forget about. Flip the pork so the fat side is up and rub it with the remaining spice mixture. After puréeing the ingredients, it gave me a sauce thick enough and in a quantity that was enough to coat the meat very well. Remove meat from skillet. Add the onions, garlic, carrots and celery and cook over moderate heat, stirring occasionally, until the vegetables are very tender, about 20 minutes. The sauce reheats very well and makes for a great make-ahead (or freezer) meal. It holds marvelously well until dinner time, as one would expect from a braise. Slice a medium onion and toss it together with the meat. Mix the remaining chunks from the marination container with some dry red wine and pour this to the bottom of the tray (see process from the video from 5.20). You needn’t stick with French wine, though. Chop the garlic cloves in half and add them to the meat. I used a good red blend. Transfer the roast to a large plate. Do a lot of braises with Boston butt cut. True to the recipe intro, it is a huge return on the investment since it requires minimal work and delivers an impressive meal. Preheat oven to 400 degrees. This is a recipe satisfying to both man and beast. Add the oil and red wine. I took the meat out after 3 ½ hours and it was nicely done. Cook, scraping up any browned bits, until the wine is reduced by half, about 2 minutes. Enter your email address and get all of our updates sent to your inbox the moment they're posted. Slice the roast and serve with the vegetables. This was ridiculously easy preparation for maximum fall flavor, and a roast I will make time and again. Place pork in narrow casserole dish. The sauce will be quite thin. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. Any reason that this recipe would not be suitable for using the butt? I had one brain fade. kosher salt, olive oil, butter, shallot, red wine, boneless New York (top loin) pork chops and 1 more Aromatic Meat Stew with Red Wine, Cloves & Juniper Berries Gino D'Acampo tomato puree, bone in chicken thighs, cloves, pork spare ribs and 11 more Then enter your email address for our weekly newsletter. Like I said, I used an entire bottle of wine and there wasn't much liquid in the pan after it cooked. The meat cooked for hours at low temperature is tender and creamy, its flavor is intense and fragrant and it is really easy to do: it is a perfect dish for a party with friends in the winter nights! Finger-licking Red Wine Barbecue Pork Ribs rubbed with brown sugar and a blend of spices, grilled until tender, and then basted with a red wine barbecue sauce. Any dried herb will work well here. Attach it below. This braised pork with red wine is an easy, set-it-and-forget-it one-pot meal. I wonder if using fresh herbs would be okay? BC (before Covid), I ordered groceries regularly from a local online retailer. What this finished pork lacked in colour it made up for in flavour and texture! The recipe has a great degree of flexibility in the choice of herbs and wine. All Rights Reserved. In a small bowl, combine the herbs, salt, and pepper. Divide the pork among plates and, if desired, garnish with a sprinkling of fresh parsley and/or thyme. I found a bone-in shoulder on the site. I must admit that I questioned my sanity, testing a recipe perfect for a cold winter night on a hot, dry Saturday in October. I served this dish with whole roasted cauliflower. This was not the prettiest of finished dishes but the lack of colour and vibrancy was easily remedied with a side dish of vibrant coloured sautéed pepper strips. After a 10 minute simmer to reduce the sauce, a 1 minute purée to a silky sauce, and a 20 minute resting of the pork, I took on the task of easily shredding the meat with 2 forks. I made the sauce with half the onions and the liquid then added about 1/2 of the meat to it to reheat (there were only two of us). Toss the pork and onions with the sauce and keep it warm over low heat until ready to serve. Two hours and 40 minutes later, the pork was easily dislodged from the bone and the internal temperature was 186°F. The substitution allowed me to add the flavors of rosemary, savory, and marjoram in addition to the thyme and basil. I piled the shredded meat, sauce, and peppers on freshly baked english muffins and we feasted. I used pinot noir for the wine. Your entire house will be perfumed with smells of pork and wine and is the perfect thing to have around on a cold fall evening. Potatoes for a perfect winter meal.–Andrea Bemis think the Boston butt would work evenly over the pork came out au! Recipes for Busy Weeknights Everybody understands the stuggle of getting dinner on the table until we and! Sauce to be white or pink the remainder back in the Dutch oven and drizzle with the meat pork recipes using red wine! Garnish with a side of mashed potatoes are the perfect counterpoint to the Dutch oven and then savory... 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