A Versatile Recipe for Pork Lovers

    Rare is the recipe that matches equally well with red wines and white wines.

This is such a recipe. We came across it while doing research on the wines that will be included in an upcoming club shipment from The World of Wines -featuring the wines of Portugal.

The recipe makes 6 servings. And if you’d like to learn more about The World of Wine, click on the “Vinesse Wine Clubs” link on the homepage.


Marinade Ingredients

* 2 tablespoons chopped garlic

* 6 bay leaves

* 1 tablespoon kosher salt

* 1 teaspoon freshly ground black pepper

* 3 tablespoons paprika

* 1 cup fruity white wine

* 3/4 cup olive oil, divided

* 5-lb. boneless pork loin

Marinade Preparation

1. In a food processor, puree garlic and bay leaves with salt and pepper. Add paprika, wine and 1/2 cup olive oil, and blend well. In a deep dish, coat pork loin with marinade. Cover and refrigerate for at least 8 hours.

2. Remove pork from marinade. In an oven-safe pan, brown pork in the remaining 1/4 cup olive oil, and roast in a 350-degree oven for 75 minutes, or until internal temperature is 140 degrees. Remove from heat and carve.

Sauce Ingredients

* 1 cup orange juice

* 1/4 cup Brandy

* 4 cups dark chicken stock

* 1/4 cup honey

* 1 cup black mission figs

* 3 blood oranges, peeled and sliced

* Salt and pepper

Sauce Preparation

In a saucepan over medium heat, reduce orange juice and Brandy by half. Add stock and reduce by half again. Add honey and figs, and gently simmer for 5 minutes. Add orange slices, season with salt and pepper, and simmer for 2 more minutes.

Final Preparation

Fan pork slices on plate, and ladle sauce on top.


Posted in Food and Wine Pairings/Recipes
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