Pinot Noir, Garlic and Black Peppercorn Roasted Pork Loin

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This juicy and flavorful pork loin is marinated in Pinot Noir, garlic, shallots, and cracked black peppercorns, then roasted to perfection. It’s a perfect centerpiece for an autumn or holiday meal and pairs beautifully with roasted vegetables, mashed potatoes, or a fresh salad.

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Nothing says fall quite like the smell of a roast cooking in the oven. This Pinot Noir, Garlic, and Black Peppercorn Roasted Pork Loin is marinated in a mixture of Pinot Noir wine, olive oil, garlic, fresh ground peppercorns, and shallots, creating a tender, juicy, and flavorful roast. Pair it with a mound of creamy potatoes, roasted vegetables, or a fresh fall salad for the ultimate comfort meal.

The richness of the pork pairs beautifully with the light red fruit and subtle earthiness of Pinot Noir, making this dish perfect for autumn dinners, weekend gatherings, or holiday meals.

Why This Recipe Works

• Flavorful marinade: The combination of wine, garlic, shallots, and peppercorns tenderizes the pork while infusing it with a deep, savory-sweet flavor.
• Easy roasting method: Using a wire rack ensures even cooking and a perfect crust without drying out the meat.
• Versatile serving options: Serve alongside roasted vegetables, mashed potatoes, or even incorporate leftovers into sandwiches and salads.

Ingredients

• 1 ½–2 lb pork loin
• ½ cup Pinot Noir (or another red wine)
• 1 tablespoon olive oil
• 1 tablespoon fresh shallot, minced
• 2 cloves garlic, minced
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground or coarsely chopped black peppercorns

Optional flavor boosts:

• 1 teaspoon fresh rosemary or thyme
• 1 teaspoon Dijon mustard for extra depth

Instructions

1. Marinate the Pork

1. Place the pork loin in a gallon-sized Ziploc bag.
2. In a small bowl, whisk together the Pinot Noir, olive oil, shallot, garlic, salt, and black pepper. Add optional herbs or mustard if desired.
3. Pour the marinade over the pork, seal the bag, and massage to coat evenly.
4. Refrigerate for 6 hours or overnight for deeper flavor.

2. Roast the Pork

1. Preheat oven to 350°F (175°C).
2. Remove the pork from the marinade and place it on a wire rack over a foil-lined roasting pan.
3. Roast for 45–60 minutes, or until a meat thermometer inserted into the thickest part reads 150°F (65°C).
4. Remove from oven, cover loosely with foil, and let the pork rest for 10 minutes before slicing.

3. Slice and Serve

• Slice the pork into ½-inch thick pieces and serve warm.
• Optional: drizzle with pan juices or a splash of Pinot Noir for extra flavor.

Tips & Notes

• Resting the meat is key to keeping it juicy and tender.
• Internal temperature: Pork is safe at 145°F; resting allows carryover heat to bring it to perfect doneness.
• Make-ahead: Marinate up to 12 hours ahead; roast just before dinner.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Pairings: Pairs beautifully with roasted autumn vegetables, mashed potatoes, or a fresh green salad.

Wine & Drink Pairings

• Wine: Pinot Noir is ideal for this roast — its light red fruit and subtle earthiness complement the garlic and black pepper without overpowering the pork.
• Non-alcoholic: Sparkling apple cider, cranberry spritzer, or a rosemary-infused sparkling water pairs beautifully with the flavors of this dish.

Serving Suggestions

• Roast vegetables (like butternut squash, sweet peppers, and onions) for a cozy fall meal.
• Creamy mashed potatoes or roasted fingerlings make a perfect side.
• Use leftover pork for sandwiches, salads, or grain bowls for a quick weekday meal.

This Pinot Noir, Garlic & Black Peppercorn Roasted Pork Loin is comfort food at its finest — easy enough for a weeknight dinner but impressive enough for guests. The aroma of this roast will fill your kitchen with the essence of fall, making it a recipe you’ll return to year after year.

This Pinot Noir, Garlic & Black Peppercorn Roasted Pork Loin is comfort food at its finest — flavorful, tender, and perfect for cozy fall dinners or holiday gatherings.

Side dishes:

• Red Potato Gratin with Caramelized Shallots and Crispy Prosciutto
• Mashed Potatoes with Cheese
• Mom’s Southern Cornbread Dressing
• Warm Green Bean and Fingerling Potato Salad with Caramelized Shallots and Crispy Bacon
• Autumn Roasted Vegetables with Rosemary (Easy Sheet Pan Recipe)

Or try something non-traditional like these colorful Grilled Polenta and Vegetable Stacks 

Pinot Noir, Garlic & Black Peppercorn Roasted Pork Loin

This juicy and flavorful pork loin is marinated in Pinot Noir, garlic, shallots, and cracked black peppercorns, then roasted to perfection. It’s a perfect centerpiece for an autumn or holiday meal and pairs beautifully with roasted vegetables, mashed potatoes, or a fresh salad.

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Prep Time: 10 minutes minutes

Cook Time: 50 minutes minutes

Resting time: 15 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Course: Dinner, Main Course

Cuisine: American

Diet: Gluten Free

Keyword: fall dinner recipe,, garlic pork, Pinot Noir pork, pork loin recipe, roasted pork

Servings: 6

Calories: 190kcal

Author: angela@mealstreetkitchen

Equipment

• Gallon-sized Ziploc bag
• Roasting pan
• Wire rack
• Meat thermometer

Ingredients

• 1 ½ –2 lb pork loin
• ½ cup Pinot Noir or other red wine
• 1 tablespoon olive oil
• 1 tablespoon fresh shallot minced
• 2 cloves garlic minced
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground or coarsely chopped black peppercorns

Optional:

• 1 teaspoon fresh rosemary or thyme
• 1 teaspoon Dijon mustard

Instructions

Marinate the Pork

• Place pork loin in a gallon-sized Ziploc bag.
• In a bowl, whisk together wine, olive oil, shallot, garlic, salt, and black pepper. Add optional herbs or mustard if desired.
• Pour marinade over pork, seal the bag, and massage to coat evenly.
• Refrigerate for 6 hours or overnight for deeper flavor.

Roast the Pork

• Preheat oven to 350°F (175°C).
• Remove pork from marinade and place on a wire rack over a foil-lined roasting pan.
• Roast 45–60 minutes, or until thermometer reads 150°F (65°C) in the thickest part.
• Remove from oven, cover loosely with foil, and rest 10 minutes.

Slice and Serve

• Slice into ½-inch pieces and serve warm.
• Optional: drizzle with pan juices or a splash of Pinot Noir.

Notes

Resting: Essential for juicy, tender pork.
Temperature: Pork is safe at 145°F; resting raises it to perfect doneness.
Make-ahead: Marinate up to 12 hours ahead.
Storage: Refrigerate leftovers up to 3 days; great for sandwiches or salads.
Pairing: Serves beautifully with roasted vegetables, mashed potatoes, or autumn menu sides.

Nutrition

Calories: 190kcal | Carbohydrates: 1g | Protein: 26g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 71mg | Sodium: 444mg | Potassium: 459mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 1IU | Vitamin C: 0.4mg | Calcium: 10mg | Iron: 1mg

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