| Author | Thread |
|---|
|
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.
|
|
|
|
|
Posts: 337
Registered:
February 2004
|
|
Re: Burgundy Pork Loin
|
Wed, 11 March 2009 21:11
|
|
|
We really liked this one! Very flavorful with the Burgundy gravy.
|
|
|
) 1 Vote(s)
