| Dutch Oven & Cast Iron RecipesWine-Braised Pork Loin
2 teaspoons of salt
1/2 teaspoon of ground pepper
1 Bay leaf, crumbled
1 Garlic clove, minced
1 pinch Ground allspice
1 Boned center-cut pork loin, (2-pound)
3 tablespoons of Olive oil
2 Onions, chopped
4 Garlic cloves, chopped
2 Red bell peppers, cut into strips, halved, crosswise
1 cup of dry white wine
1 cup of canned crushed tomatoes with juice
1 cup of canned beef broth |
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2 Bay leaves
1 tablespoon of dried marjoram, crumbled
Combine first 5 ingredients in small bowl. Pat pork dry; rub with salt mixture. Cover and chill 6 to 24 hours. Preheat oven to 350F. Wipe pork dry. Heat 2 tablespoons oil in heavy Dutch oven or casserole over high heat. Add pork; brown on all sides, about 10 minutes. Transfer to plate. Reduce heat to medium and add remaining 1 tablespoon oil to Dutch oven. Add onions and sauté until very tender, about 10 minutes. Add garlic and peppers and sauté until peppers begin to soften, about 5 minutes. Add wine, tomatoes, broth, bay leaves and marjoram. Add pork, fat side up, and drippings on plate. Bring to boil. Cover; bake until tender, 45 minutes. Transfer pork to platter and let stand 15 minutes. If necessary, boil sauce until reduced to 4 cups. Season with salt and pepper. (Can be prepared 1 day ahead. Place half of sauce in baking dish. Top with pork slices, then remaining sauce. Cover and chill. Re- warm in covered dish in 350ºF. oven until heated through, about 30 minutes.) Serve pork with sauce. Serves 6. Bon Appetit October 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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