A Merlot-Friendly Pork Loin Recipe

merlot1115A pork loin often is served with Chardonnay, but because of the garlic and rosemary included in this recipe, this dish is absolutely sublime with Merlot — and do we have some exceptional Merlot pairing partners in this sampler!

This recipe yields about 8 servings.



  • 3 cloves garlic, minced
  • 1 tablespoon dried rosemary
  • Salt
  • Pepper
  • 2 lbs. boneless pork loin roast
  • ¼ cup olive oil
  • ½ cup Merlot


  1. Preheat oven to 350 degrees.
  1. Crush garlic with rosemary, salt and pepper, creating a paste.
  1. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil.
  1. Place pork loin in oven, turning and basting with pan liquids. Cook until pork is no longer pink in the center (about 60 minutes). Note: An instant-read thermometer inserted into the center should read 145 degrees.
  1. Remove roast to a platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices.
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Posted in Food and Wine Pairings/Recipes
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