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Posts: 330
Registered: February 2004
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Burgundy Pork Loin
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Wed, 04 February 2009 17:42
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2 pounds pork loin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 onion, thinly sliced
1 stalk celery, chopped
2 cups red wine
1 (.75 ounce) packet dry brown gravy mix
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Braise the pork on all sides. Sprinkle meat with salt, pepper and garlic powder. Package onion and celery in one
baggie. Package wine separately. Package gravy mix separately.
To Freeze: Freeze in freezer safe container
To Reheat: Defrost. Top with onion and celery. Pour wine over roast. Bake in the preheated 350 degree
oven for 45 minutes or until cooked through. Pour wine and cooking juices into a pan. Combine with gravy mix and
cook until thickened. Serve over meat.
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Posts: 337
Registered: February 2004
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Re: Burgundy Pork Loin
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Wed, 11 March 2009 21:11
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We really liked this one! Very flavorful with the Burgundy gravy.
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