Pork in red wine in a frying pan and in the oven - recipes with photos

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Prepared by: Marina Zolotseva

11/23/2014 Cooking time: 1 hour 0 minutes

I bring to your attention amazingly tasty and tender pork in wine at home. This is an amazing dish that can even be served on a holiday table.

French cuisine motif - pork in wine

The motif of French cuisine gave the whole world a delicious dish - pork in wine. There are a huge number of variations of cooking meat in this way. Culinary specialists from different countries at different times have enjoyed experimenting with spices and types of drink used for marinating pork. You can cook in a frying pan or bake meat with wine in the oven. Everyone chooses the ideal method for themselves, but you can continue to experiment forever, discovering new tastes of a familiar dish.

How to cook “Pork in wine”

1. The classic recipe for pork in wine involves the use of lean meat - chops are best. They must be thoroughly washed and dried. Add salt and pepper to taste. If desired, you can add some spices for the meat. Pour 1-2 tablespoons of vegetable oil into a frying pan and heat thoroughly. Place the pork in the pan.

2. Over high heat, fry the meat on both sides until golden brown. And then remove from the pan.

3. Peel the garlic and place it in the pan in which the meat was fried. If desired, you can cook the pork in the oven.

4. Pour a little red (preferably dry) wine into the frying pan. Then add a little broth (if the meat will be cooked in a frying pan and not in the oven).

5. Add bay leaf and bring the sauce to a boil.

6. Place the meat back and cover the pan with a lid. Fry the meat over medium heat until done.

7. The sauce will evaporate during cooking, but the meat should not be fried in a dry frying pan. 5-6 minutes before cooking, you need to add a little more wine to make the sauce richer in taste.

8. When the meat is ready, remove it from the pan. If desired, the sauce can be added with butter and boiled down a little. Pour the finished sauce over the meat and pork in wine can be served at home.

What wine is best to marinate pork in?

It can take a very long time to decide whether pork will be cooked in red wine or white.
There are a lot of nuances to this. Sour varieties add piquancy to the meat and emphasize the characteristic taste. If you cook pork in white wine in a frying pan, you can neutralize the excess fats contained in the product. Many people prefer to cook pork with red wine, since this type of drink is considered healthier. There is some truth in such a statement. Alcohol has a rich taste and aroma that permeates the meat. If an open bottle of wine has already begun to ferment, the product is suitable as a marinade for barbecue. As a result, everyone will decide for themselves which drink to choose as an additional ingredient when preparing dishes; taste preferences will play a decisive role.

How and in what wine is it better to marinate pork?

The choice of exactly how to marinate the most tender pork meat and in which wine is best to do it in is endless.
There are many nuances to consider here. If we are talking about sour varieties, they will add a touch of piquancy to the dish. If the choice falls on white wine, this will help neutralize excess fats. Pork kebab in red wine is somewhat different from others not only in its recipe, but also in its taste. Most people prefer red wine, as it is healthier for the body. This type of alcohol has a richer taste and aroma that literally penetrates the pork. But you shouldn’t use fermented alcohol; it’s better to leave it for barbecue.

The wine should be selected taking into account the fat content of the cape, the type of dish being prepared and the ingredients added. It is better to cook lard pieces with stronger alcohol, preferably red. It is better to cook roast with vegetables with white wine.

How to cook tender and juicy pork in red wine

If you're tired of your usual tastes, it's time to treat yourself to a dish with Mediterranean taste and aroma. Pork in red wine will delight you with its unusual combination, play of spices and aromas. In the classic version, you need to take a red dry table variety. If you need to add sweetness, choose semi-sweet and semi-dry varieties. A nutty note will be felt if Madeira or sherry is used.

To prepare this delicious dish you will need:

• hillock or tenderloin – no more than 600 g;
• red wine – 0.3-0.35 l;
• 2 onions;
• Refined vegetable oil – 1 tbsp. l.;
• spices: 1 tsp. paprika, 2 tsp. khmeli-suneli. The composition of spices can be changed as desired;
• spices and salt.

1. Wash the meat, clean it, removing excess fat. Cut into thin, uniform pieces.
2. Beat the pork with a kitchen hammer.
3. Place in an enamel container, seasoning with spices and salt to taste.
4. Peel the onion and cut into half rings.
5. Add to pork.
6. Pour wine over the marinated meat until the liquid covers everything. Squeeze everything a little with your hands.
7. Leave the meat to marinate for 4-5 hours, covering the container with a lid.
8. After marinating, add vegetable oil and crush the pork again.
9. Bake in an oven preheated to 180 degrees. Place the meat in a mold, cover with foil.
10. Bake for 40 minutes, then remove the foil and bake for another 30-50 minutes. Turn the pork periodically.

How to cook Pork in White Wine

1. Thaw the pork, wash it, dry it, and cut it so that you can roll the meat into a roll. We simply remove the main bone.

2. Place cloves of garlic in the center of the roll, roll up the meat and secure with twine. Rub with herbs and spices to taste.

3. Fry on all sides in vegetable oil. Just to get a crust.

4. Place on a baking sheet, pour in wine and place in an oven preheated to 180 degrees for an hour and a half.

5. When the wine has boiled away, the meat can be considered ready. Take it out, cut it and serve! Bon appetit!

Hotpot

Pork stewed in wine with vegetables turns out rich. This dish can decorate not only an everyday, but also a festive table.

• 0.5 meat;
• 0.5 glasses of dry red wine;
• 1 cup broth;
• 1 onion;
• 1 medium sized carrot;
• 1 stalk of celery;
• 10 g wheat flour;
• 2 cloves of garlic;
• 1 bell pepper;
• 50 ml water;
• 20 ml vegetable oil;
• salt and ground black pepper to taste.

1. Cut the pre-washed and dried meat into even cubes.
2. Heat vegetable oil and fry the meat until golden brown.
3. Add vegetables: onion half rings, carrot slices, celery cubes.
4. Chop the garlic and cut the pepper into strips. Add to the pan, simmer for 3 minutes.
5. Add wine, reduce heat, simmer for half an hour.
6. Add broth and simmer for another 10 minutes.
7. Add salt and pepper.
8. To thicken, add flour, diluting it in 3 tbsp. l. cold water. Stir until the sauce becomes thick.
9. Remove from heat.

Pork cooked in wine has many flavors. Simple and accessible recipes will allow you to pamper your family and friends with new culinary masterpieces on holidays and every day. Bon appetit!

Pork in red wine in the oven

Juicy, aromatic meat in wine marinade. Pork in red wine in the oven is an original version of preparing baked meat. Thanks to the wine marinade, the meat acquires not only a beautiful shade, but also a unique taste, which will depend on the chosen wine and selected spices. Wine softens meat well and makes it juicy. Pork in wine would be a good choice when creating a menu for guests. And let’s make this dish a little holiday for an ordinary family dinner.

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How to bake wine pork in the oven?

Pork in red wine, the recipe for which is given below, can be served as a separate hot dish or as a slice. To add flavor to the meat during marinating, you need onions and a few cloves of garlic.

You will need the following products as ingredients:

• one and a half kilograms of pork;
• three laurel trees;
• salt;
• twenty grams of garlic;
• three hundred ml of red wine;
• two hundred grams of onion;
• one tablespoon of ground red bell pepper.

The pork should be washed and dried with napkins. Salt is mixed with paprika and the resulting piece of meat is rubbed. The garlic is then divided into four parts, which are inserted into the meat.

Thinly slice the onion, salt it and mash it with bare hands until the onion juice becomes visible. Place half of it in a tightly sealed container.

Place the prepared pork slices on top and cover it with the remaining vegetables. After this, you will need to add wine and bay leaves to the dish. The container is then closed and periodically turned over.

The pork must be removed from the marinade and placed in a baking dish. Pour in the remaining wine where it was marinated, but do not touch the onion. Stretch the foil over the pan and place it in the oven.

Pork in red wine should be baked in the oven for one and a half hours at one hundred and eighty degrees. After this, you need to remove the foil, pour in the remaining wine and cook for another twenty minutes.

If you don’t like garlic, it may not be in the marinade at all.

Cooking pork in the oven in wine, the recipes for which are given in our article, does not take as long as other meat. Pork itself is a fairly tender and satisfying product, so you can safely prepare it in absolutely any way, for example, stew it with vegetables.

Step-by-step preparation

Step 1:

To cook pork in red wine in the oven you will need: pork, red wine, onions, paprika, pork seasoning, salt, vegetable oil, garlic.

Step 2:

Wash the meat and dry it. You can use any part of pork: ham, tenderloin, neck. Cut the meat crosswise into pieces about 1.5 cm thick.

Step 3:

Lightly beat each piece on both sides.

Step 4:

Peel the onion, wash it, and cut it into thin half rings.

Step 5:

We peel the garlic, wash it, and put it through a press. If desired, the garlic can be finely chopped.

Step 6:

Place the meat in a suitable glass or enamel container, add salt, vegetable oil, paprika, pork seasoning, chopped garlic and chopped onion. Mix everything well, “massage” each piece a little.

Step 7:

Pour red wine over the prepared meat. It is advisable that the meat be completely covered with wine. Mix everything a little and leave to marinate for 4-5 hours. If the marinating time is longer, then you need to place the meat in the refrigerator.

Step 8:

Place the marinated meat in a baking dish. Add a lot of marinade.

Step 9:

Cover the pan with foil and place in an oven preheated to 180 degrees for 1 hour.

Step 10:

Then remove the foil and bake the meat for about another 30 minutes.

Step 11:

While baking, periodically baste the meat with marinade from the bottom of the pan. Cooking time depends on the size of the pieces.

Step 12:

Serve hot pork in red wine with any side dish. This dish goes perfectly with fresh or stewed vegetables and herbs. Bon appetit!

If you are using a fairly fatty part of the pork, you can omit adding vegetable oil. The choice of wine and spices is of no small importance for the taste of the finished dish. When choosing a wine, you can proceed from your tastes, that is, whichever wine is held in higher esteem, then use it. Both dry red wine and semi-sweet wine are suitable. The first will give the meat a sour-tart taste, the second - a sweetish, spicy taste. When selecting seasonings and spices, it is important not to overdo it, so as not to drown out the delicate taste of the dish imparted by wine. When baking, the alcohol evaporates, so the finished dish will be non-alcoholic. Pork in wine is a traditional dish of French cuisine. It’s easy to guess that this recipe was born in this country, because French cuisine is always distinguished by its sophistication and originality.

How to cook pork in red wine in a frying pan

1. Wash a piece of pork and cut it into large cubes.

2. Heat a frying pan with vegetable oil and fry over high heat for 2-3 minutes.

This will allow the juice to seal in the meat and it will be more juicy.

Then reduce the heat to medium.

• While the pork is roasting, prepare the onion: peel it and rinse it. Then cut into half rings. Let's add it to the meat.

• Now let's take care of the pepper, wash the pods, remove the stem and core, cut it into strips, and send it to fry in a frying pan as well.
  If you happen to have bacon in the refrigerator, you can cut it up too (3 strips of raw smoked bacon is enough) and put it in the frying pan. The taste of the dish will only benefit from this.

• After the pepper has been fried with the meat for 2-3 minutes, add red wine, reduce the heat to the lowest setting and simmer the pork until 2/3 of the liquid has evaporated.

• Now add tomato paste, finely chopped garlic, spices, salt to taste and simmer for another 3-4 minutes.

• At the very end, add a teaspoon of sugar.
  If you wish, you can also add the same amount of balsamic vinegar and add Tabasco sauce (literally on the tip of a teaspoon).

  The pork in red wine is ready, the meat is very juicy, soft and aromatic. Serve it hot with fried potatoes.

  Bon Appetit everyone!

Pork stewed in a pan in red wine

To prepare this savory dish, you will need:

• half a kilo of fresh pork;
• glass of wine;
• fifty grams of butter;
• fifty ml of vegetable oil;
• thyme;
• a pair of red onions;
• a couple of cloves of garlic;
• salt and pepper to taste.

The meat must be thoroughly washed and dried with a paper towel, chopped and salted.

The garlic should be divided into two parts and the middle removed. Fry it in a frying pan for just a couple of minutes. You don't need the garlic itself, so after frying it in oil, simply remove the garlic from the pan.

The onion is cut into half rings and fried in the same oil until transparent. Semi-sweet red wine is also poured there. There you need to put a branch of thyme, salt and put butter there. The resulting mixture must be mixed and simmered until thickened, but only under the lid.

Place the chopped pieces of meat into the sauce, cover with a lid and reduce the heat. Next, under the lid, the pork is stewed in red wine in a frying pan for an hour.