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root Senior Member Posts: 330 Registered: February 2004	Burgundy Pork Loin Wed, 04 February 2009 17:42 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 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. [Report message to a moderator]

Subject	Poster	Date
Burgundy Pork Loin	root	Wed, 04 February 2009 17:42
Re: Burgundy Pork Loin	Jenn	Wed, 11 March 2009 21:11

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