16 December, 2015
The Perfect Pork Loin with Red Wine Gravy
This recipe makes the perfect pork loin for you and your family. It is so easy and so packed with flavor.
1 3 lb pork loin
1 onion quartered
4 cloves of garlic
1 C red wine (one you would drink)
1 C water
1 packets dried onion soup mix
2 T corn starch
salt / pepper
1T olive oil
Pre-heat a cast iron skillet to medium high heat. Add 1 T olive oil. While your pan is heating season all sides of the pork with salt and pepper liberally. You can also add a mixed seasoning if you have one that is suitable for pork or chicken. I use a seasoning called Ruth Ann Muskego’s from Penzeys Spice Market.
I add about a tablespoon of this to my pork. Place the pork in the cast iron skillet very carefully. Sear all sides of the pork about 2-3 minutes a side. This will create an outer crust on the pork and seal in the flavor of the seasoning. Place the pork in a croc pot. Add the quartered onion and 4 cloves of peeled whole garlic. Empty the packet of onion soup mix on top of the loin and let it stay there. Around the pork add you cup of red wine as well as water. Place the croc pot on low and let cook for 4-5 hours depending on your croc pot.
When the pork is finished take it out and let it rest for 10 minutes. While this is resting add the remaining liquid from the croc pot to a sauce pan. Bring to a low boil. If you have a hand mixer you can emulsify the mixture blending up all the onion and garlic. If you do not you can put mixture in a regular blender, or leave the onion and garlic whole.
Separately mix 2 T corn starch and 2 T of water in a small dish. Make sure the corn starch is completely dissolved in the water, then add it to the gravy. Let this continue to cook on very low heat for an additional 10 minutes. The gravy will thicken and reduce forming a red wine reduction gravy for topping the pork with. Slice your pork into medallions and serve with gravy on top.