Recipe: Wine Braised Pork Loin

WINE-BRAISED PORK LOIN

2 teaspoons kosher salt
1 pinch ground cayenne pepper
1 teaspoon ground black pepper
2 tablespoons brown sugar
1 pinch ground allspice
2 pounds pork loin
2 tablespoons oil
2 onions, chopped
4 carrots, chopped
4 garlic cloves, chopped
1 cup red wine
2 cans (16 ounces each) beef broth
2 bay leaves

Combine first 5 ingredients in small bowl. Pat pork dry and rub with salt mixture. Cover and chill 6 to 24 hours.

TO COOK:
Heat 2 tablespoons oil in heavy Dutch oven over high heat. Add pork; brown on all sides. Add remaining ingredients and bring to a boil.

Cover and cook in a 350 degree F oven until tender (2 to 3 hours). Be careful not to let the Dutch oven run dry.

Transfer pork to a platter and let stand 15 minutes. If necessary, boil sauce until reduced to 4 cups. Adjust the seasonings and strain.

Serve pork with sauce.

Makes 4 servings
Source: Tom Fraker, Melissa's Produce