Barbara’s Cooking Guide: Pork In Wine And Roasted Potato Recipe

I love experimenting with food, but sometimes all it takes for a tasty lunch is a traditional recipe to remind us of the good old days.

Pork loin is one of the most delicious parts of the pork, and if you prepare it properly, it turns out tender and soft.

Roasted potato, on the other side, reminds me of spending holidays with my family.

This combination is something my mother liked to prepare for Sunday lunch, so I cook it whenever I feel nostalgic and homesick. A couple of days ago was one of those days.

I wanted to prepare a meal which would make my mom proud, but I also wanted to add my twist without ruining it. I didn't make too many changes, only slight details when it comes to preparing the roasted potato.

This meal takes relatively long to be cooked, but the preparation time is reasonably short.

So, if you want to tackle it, a lot of cooking will be done while you are washing the dishes or doing some other household chores.


Pork in Wine and Roasted Potato

A meal that is carried on from one generation to another…


Prep time: 20 minutes

Cook time: 1 hour

Servings: 2 people

Ingredients

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    15oz pork loin (cut into slices)
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    20oz potato
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    2 large leeks
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    1 glass red wine (Merlot)
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    Salt (to taste)
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    Pepper (to taste)
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    2oz butter
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    Fresh basil (to taste)
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    Powder garlic (to taste)

Instructions

  1. Season the meat with salt and pepper to taste.
  2. Peel the potato and cut in quarters.
  3. Put one layer of leeks in a casserole, and then place the meat on top of it, and cover with one more layer of leeks.
  4. Put the casserole in a preheated oven (450 degrees).
  5. Meanwhile, put the potatoes in a pot with water and leave to boil.
  6. After the meat is slightly baked, pour one glass of wine on top of it and put it back into the oven.
  7. When the potatoes soften up a bit (after 15 minutes or so), dry them out and put them in a baking pan.
  8. Add salt, powdered garlic, butter and fresh basil to potatoes and put them in a preheated oven.
  9. Turn the meat pieces a couple of times. The total time of baking is about 50 minutes.
  10. Remove the potatoes from the oven after about 20 minutes. Press each potato mildly with a fork and put them back in the oven for additional ten minutes.
  11. Serve. 🙂

Recipe Notes

This meal is really filling, so it is best to avoid eating it for dinner.

You can combine it with red or rose wine. I prefer Merlot. It goes well with all fresh salads, including cabbage, green salad and cucumber, but this time I used carrots.

If you want to experiment a bit, you can season the potatoes with chilly or add dried bread crumbs to make them more crunchy.

As for the meat, you can also try a similar recipe with beer instead of wine. The texture will be similar, but the flavor will be very different.

Barbara Whitney
 

For the last 20 years, I’ve been cooking, preparing, researching, and gathering recipes, tools, and knowledge about food and the way we prepare it. Raising two lively boys and spoiling one great husband later, it’s safe to say that I’ve optimized my kitchen to deliver the best possible meal, no matter the occasion.

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