Never Miss a Delicious Recipe:

Garlic Pork Loin with Wine Sauce

Today is Friday!  Yay!!!!!!!  In my opinion, it is like a day of celebration that announces the best is yet to come: the weekend, of course…and my Garlic Pork Loin with Wine Sauce!

Food has a starring role in all of this.  So I decided to share with you not just one but two Brazilian recipes for the weekend.

Do you remember that in my last post about Collard Greens à la Mineira I mentioned that at my table the greens may also be served as a side dish to accompany Garlic Roasted Pork Loin and Cheesy Mashed Cassava with Coconut Milk and Cilantro?

Well, those two yum-yum dishes are exactly what I am about to show you. garlic pork loin

Let’s go to the kitchen then.

Garlic Roasted Pork Loin with Wine Sauce

 (My take on the Portuguese dish “Carne de Porco em Vinha D’Alhos”, a well-known dish in Brazil)

Serves 4 – 6

Segment: Brazilian cuisine/From My Table To Yours


1/4 cup vegetable oil

6 garlic cloves

1 teaspoon Knorr chicken bouillon powder

1 teaspoon salt

1/2 teaspoon ground black pepper

2 tsp fresh rosemary or 1 tsp dried

1 (2 1/2 pounds) boneless pork loin, trimmed

Fresh rosemary sprigs to decorate (optional)

Fresh lemon to decorate (optional)

Wine sauce (recipe follows)


Preheat oven to 400° F (about 200º C).

Follow the instructions on how to string a pork loin below:

In a blender or food processor, process the first 6 ingredients. Place pork loin, fat side up, on a rack set over a roasting pan. Spread garlic paste all over pork loin.

Roast in oven until a meat thermometer inserted into center of pork loin registers 155°F., about 55 minutes. Remove from oven, transfer loin to a platter, and discard string.  Keep it warm while making the wine sauce.  Slice loin just before serving.

For the wine sauce:

Yield: 1/2 cup


1/2 cup dry white wine

1/2 cup chicken stock

1/4 teaspoon salt

1/4 teaspoon white ground pepper


Pour white wine into the roasting pan in which the loin was cooked. Place pan over medium heat, and scrape up browned bits from its bottom.

Add stock, salt, and pepper; then, bring to a simmer.  Cook, stirring, until liquid has reduced to half. Skim fat from surface of the liquid.  Strain sauce and serve hot with sliced pork loin.  Garnish with rosemary sprigs and sliced lemon, if desired.

To get the recipe of Cheesy Mashed Cassava with Coconut Milk and Cilantro, please follow  my second post which will be coming out tomorrow.

See you tomorrow!  

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0 Responses to Garlic Pork Loin with Wine Sauce

  1. Jill February 24, 2012 at 11:01 pm #

    I love pork loin…this looks so good! Do I need a special kind of pan to cook it in, or can I just use a pyrex?

    • Denise Browning February 24, 2012 at 11:42 pm #

      Jill, thanks for your comment! I do appreciate…
      You can use a pyrex. Just make sure that it’s made of tempered glass (it means that can go to the oven without shattering). But you have to know that it will take longer to cook. I advice you to lay down aluminum foil on the bottom of the pyrex for easier cleanup (no stuck on grease that is hard to clean off). I roasted mine in an aluminum baking pan. Anyway, as soon as it reaches 155 F, please remove the loin from oven.

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