Pork marinated and baked in wine is a Mediterranean dish, a great option for those who are tired of the usual meat from the oven and want something new. Properly selected spices and wine give an incredible aroma and slightly complement the taste. It takes at least 4-5 hours to marinate, and it takes about 90 minutes to bake. Suitable for both fresh (optimally) and frozen meat.
The hue of taste depends on the choice of wine and spices. The classic option is dry table wines. Due to the high acidity, pork in white wine is very tender, literally melts in your mouth. Meat baked in red wine is a little tougher, but more aromatic and with a beautiful pink tint. Semi-sweet and semi-dry wines add a slight sweetness. In Spain and Portugal, barrel-aged fortified wines such as sherry and Madeira are used for marinating; as a result, nutty and tannic notes are felt in the meat after roasting.
Ingredients:
- pork meat (tenderloin or hillock) – 500-600 grams;
- wine (red or white) – 300-350 ml;
- onions – 1-2 pieces (medium);
- refined vegetable oil – 1 tablespoon;
- paprika – 1 teaspoon (optional);
- suneli hops – 2 teaspoons (optional);
- salt, black pepper, other spices – to taste.
Under the influence of high temperature, all the alcohol evaporates, so the finished dish is non-alcoholic.
Pork in wine recipe
1. Rinse the pork, remove excess fat, cut the meat into thin slices. Lightly beat off the pieces with a kitchen hammer, put them in an enameled or plastic pan, salt, sprinkle with suneli hops, paprika and other spices.
The larger the slices, the longer it will take to marinate and cook. It is possible to bake pork in wine in one large piece, but there is no guarantee that the inside of the meat will be well marinated and cooked before it burns on top.
2. Peel the onion, cut into half rings and add to the meat.
3. Pour the wine over the pork (it should completely cover the meat), mix, knead each slice a little with your hands. Cover the pan with a lid, leave for at least 4-5 hours at room temperature to marinate. If you plan to bake the meat after 12 or more hours, put the pan in the refrigerator.
4. Add vegetable oil to the pan.
5. Preheat oven to 180°C. Put the pork together with the marinade on a baking dish, cover with foil on top. Bake 40 minutes.
6. Remove the foil, put the meat back in the oven and bake for another 30-50 minutes until done (the time depends on the thickness of the pieces). Turn the meat occasionally to prevent burning.
7. Serve hot pork in wine with herbs, adjika or spicy sauces.
