From: garph
Date: Mon, 7 May 2001 00:42:08 -0700 (PDT)
Braised pork loins in wine.
Pork loin chops (One for each person served)
Merlot or other red wine[1] (At least a cup, probably more)
Salt
Pepper
Garlic powder
Thyme
Loosely place pork loins in a glass baking dish. Make sure there's a bit
of space between (like 1 or 2 cm or half an inch). Pour in enough wine
over the loins to fill the bottom of the dish to a depth of 2 cm or so.
Turn the loins over and over to saturate them with wine. Sprinkle the
loins with salt, pepper, garlic powder, and thyme and rub in. Turn the
loins over and repeat the application. Let sit in the refrigerator for at
least half an hour. Turn the loins, then let sit for another half an
hour. This time is not critical. You can prepare this the night before
if you like. When ready to cook, preheat the oven to 350F and put the
dish in the oven. After 25 minutes, turn the loins over and cook for
another 10 minutes.
Serve with mashed or cubed [2] potatoes, bread, and salad if you like.
Dribble the fragrant drippings over the meat and potatoes.
[1] DO NOT use these so-called "cooking wines". Those are mediocre wines
loaded with salt so they won't be classified as alcoholic beverages. Any
halfway decent wine will do for cooking. Just remember that if you can't
drink the stuff, don't cook with it. You have been warned.
[2] Cubed potatoes.. Cut potatoes into cubes leaving the skins on. Boil
as you would for mashed potatoes and take it off the fire a few minutes
before you'd take it off for mashed potatoes. Drain and dribble a bit of
olive oil, then a pat of butter, sprinkle lots of dried parsley.
Carefully fold together and serve.
Garph, the chef
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