Pork loin has a fat cap rather than marbling throughout and has a tendency to taste dry as a roast. Here’s a different method of cooking that will result in a juicier result.
Red Wine Braised Pork Loin Roast
- 3 lb pork loin roast with a fat cap, tied and at room temperature
- 2 Tbsp oil
- 1 tsp salt
- 1/2 cup red wine vinegar
- 1/2 cup red wine or chicken stock
- 12 fresh bay leaves or 6 dried
- 1 Tbsp black peppercorns or a mix of white and black
- 1 clove garlic, smashed
Preheat your oven to 325°F. Rub pork liberally with salt. the In a saucepan with a lid that just fits the roast snuggly, heat the oil over high and brown all sides of the pork starting with the fatty side. Remove from heat and set aside.
Standing way back, add the vinegar – it will sizzle!!! Allow the mixture to reduce by half before adding the wine, bay leaves, garlic and peppercorns. Bring the mixture up to a simmer and return the pork to the pot. Cover and bake in oven for 50-65 minutes or until a meat thermometer registers <>°F. Allow the roast to rest for 10 minutes before slicing.