Ingredients Needed for Braised Pork With Red Wine Sauce
For the sauce:
7 ounces of sweet red wine (some 200 ml)
2 teaspoons of garlic powder
2 teaspoons of mustard
1 teaspoon fresh thyme, chopped
1 tablespoon butter
2 teaspoons of peppercorn
For the pork:
2 teaspoons of vegetable oil
2 pounds of pork chuck
7 ounces of dry red wine
7 ounces of sweet red wine
2 tablespoons of butter
fresh parsley for garnishing (optionally)
How to Cook Braised Pork With Red Wine Sauce
- For the sauce:
Add the red wine, garlic powder, mustard, and thyme to a pot over low heat. Season with salt and pepper. Stir for 30 seconds and add the butter. Bring to a boil.
- Add the peppercorn and simmer for 15 minutes. Remove from heat.
- For the pork:
Heat the oil in a skillet over low heat. Add the pork and turn the heat to high. Sear the pork by frying it for 2 minutes on each side.
- Transfer the meat to a baking dish. Pour over it the dry red wine and the sweet one. Add the butter on top of the pork, and season with salt and pepper. Cover with aluminum foil and bake for 7 hours at 190⁰F/90⁰C.
- Serve the meat sliced into medallions and dressed with red wine sauce. Optionally, garnish it with some fresh chopped parsley.