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    Home > American Recipes

    Published: Feb 24, 2012 · Modified: Nov 1, 2021 by Denise Browning · "This post may contain affiliate links which won’t change your price but will share some commission." · 4 Comments

    Easy Roasted Pork Loin (with Wine Sauce)

    Gluten FreeKeto

    Jump to Recipe ↓

    This roasted pork loin is my take on the famous  and tasty Portuguese dish “Carne de Porco em Vinha D’Alhos" or "Vindalho". It's garlicky, juicy, and as delish as this slow cooker pork loin. 

    garlic pork loin served in a platter

    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 Roasted 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 my last post about Collard Greens à la Mineira? I mentioned that I'd be serving this Garlic Roasted Pork Loin with both the greens 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.

    HOW TO MAKE ROASTED PORK LOIN WITH WINE SAUCE (PORCO A VINHA D'ALHOS)

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

    Follow the instructions on how to string a pork loin here.

    it shows how to tie pork loin

    In a blender or food processor, process the oil, garlic, bouillon, salt, pepper, and rosemary.

    Place pork loin, fat side up, on a rack set over a roasting pan. Spread garlic paste all over pork loin.

    pouring and spreading garlic mixture 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 roasted pork loin just before serving.

    roasted garlic pork loin coming out of the oven

     

     

    For the wine sauce, 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 garlic pork loin. Garnish with rosemary sprigs and sliced lemon, if desired.

    It's a modern take on Carne de Porco em vinha D'alhos or Vindalho!

    PIN & ENJOY!

    close up image of roast

    lombo-de-porco
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    Roasted Pork Loin with Wine Sauce

    This roasted pork loin is my take on the famous  and tasty Portuguese dish “Carne de Porco em Vinha D’Alhos" or "Vindalho". It's garlicky, juicy, and as delish as this slow cooker pork loin. 
    Course:Entree
    Cuisine:Brazilian
    Keywords:roasted pork loin, wine sauce
    Prep Time 15 minutes
    Cook Time 55 minutes
    Total Time 1 hour 10 minutes
    Servings 6 people
    Calories353 kcal
    Author Denise Browning
    Cost $ 2.00 per person

    Ingredients

    For the pork loin:

    • ¼ cup vegetable oil
    • 6  garlic cloves
    • 1 teaspoon Knorr chicken bouillon powder
    • 1 teaspoon  salt
    • ½ teaspoon ground black pepper
    • 2  tsp  fresh rosemary or 1 teaspoon dried
    • 2 ½  pound boneless pork loin trimmed
    • Fresh rosemary sprigs to decorate optional
    • Fresh lemon to decorate  optional

    For the wine sauce:

    • ½ cup dry white wine
    • ½ cup chicken broth
    • ¼ teaspoon salt
    • ¼ teaspoon white ground pepper

    Instructions

    • Prepare the pork loin. Preheat oven to 400° F (about 200º C).
    • Tie pork loin with a cooking string.
    • 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.
    • Prepare the wine sauce. 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.

    Recipe Notes

    Any leftovers must be refrigerated for up to 3 days.

    Nutrition

    Calories: 353kcal | Carbohydrates: 2g | Protein: 42g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 119mg | Sodium: 661mg | Potassium: 759mg | Vitamin A: 50IU | Vitamin C: 2.6mg | Calcium: 22mg | Iron: 1.3mg

    ** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

    Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

    DID YOU MAKE THIS RECIPE?Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.

     

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    Filed Under: American Recipes, Brazilian Recipes, Easy Dinner Recipes, Easy Gluten-Free Recipes, Easy Keto Recipes, Easy One Pot Meals Tagged With: Garlic, Rosemary

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    Comments

    1. Jill says

      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?

      Reply
      • Denise Browning says

        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.

        Reply

    Trackbacks

    1. Easy Instant Pot/Pressure Cooker Pulled Pork Recipe - Easy and Delish says:
      November 22, 2020 at 11:50 am

      […] Garlic pork loin […]

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    2. Instant Pot Brussels Sprouts Recipe - Easy and Delish says:
      January 21, 2021 at 8:54 pm

      […] a weeknight meal, serve them along with roast chicken adobo, roasted pork, ranch chicken thighs, garlic butter shrimp, and […]

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