Meat in red wine

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   Prepare the ingredients. To cook meat in red wine, we will need: pork meat (neck, boneless loin, carbonate)

2. STEP 2

   

   Wash the pork and dry it. You can choose any parts - fattier or vice versa, where there is less fat. I took the flesh from a boneless loin. Tenderloin is also suitable if you want less fatty meat. And also the neck part, if layers of fat are needed.

3. STEP 3

   

   Salt and pepper the pork to taste.

4. STEP 4

   

   Peel the garlic. If the cloves are very large, cut them lengthwise into 2-3 parts.

5. STEP 5

   

   Heat vegetable oil in a frying pan and fry the pork on both sides over high heat until golden brown. Transfer pork to a plate.

6. STEP 6

   

   In the same pan, fry the garlic for 1 minute.

7. STEP 7

   

   Pour red wine and broth into the pan. Add bay leaves. Bring the sauce to a boil.

8. STEP 8

   

   Return pork to simmering sauce. Simmer the meat over medium heat, covered, for about 15-20 minutes until cooked through. Do not allow the liquid to completely evaporate (although with so much wine and broth this is almost impossible). If necessary, add a little more wine. When the meat is ready, remove it from the pan.

9. STEP 9

   

   Add butter to the sauce. Stirring, cook the sauce until slightly thickened. There is no need to thicken it too much, as it will thicken automatically as it cools.

10. STEP 10

    

    Serve pork with red wine sauce. Very tasty! Bon appetit!

Comments on the recipe

lara

01.12.2023

4.6

The meat is juicy and flavorful. It is also delicious to bake beef in red wine.