Pinot Noir, Garlic and Peppercorn Roasted Pork Loin
This tender roasted pork loin is marinated in a mixture of pinot noir, olive oil, garlic and fresh ground peppercorns creating a delicious roast.
Course Dinner, Main Course
Cuisine American
Keyword Pork, roast
Prep Time 10 minutesminutes
Cook Time 50 minutesminutes
Resting time 15 minutesminutes
Total Time 1 hourhour15 minutesminutes
Servings 6
Calories 190kcal
Author angela@mealstreetkitchen
Ingredients
1 1/2-2poundpork loin
1/2cuppinot noir or other red wine
1tablespoonolive oil
1tablespoonfresh shallot, minced
2clovesfresh garlic, minced
1teaspoon kosher salt
1/2teaspoonfresh ground/chopped black peppercorns
Instructions
Marinate:
Place pork loin into a gallon sized ziploc bag. In a bowl, combine wine, olive oil, shallot, garlic, salt and peppercorns. Whisk together until well combined. Pour into the bag with the pork loin. Place in the refrigerator and let marinate for about 6 hours.
Roast:
Preheat oven to 350 degrees F. Remove roast from marinade and place it on a wire rack with a foil lined pan underneath. Place in the preheated oven and roast about 45 minutes to 1 hour, until it reaches an internal temperature of 150 degrees F when thermometer is inserted into the thickest part of the meat. Remove from the oven, cover loosely with foil and let rest for about 10 minutes before serving.Slice and serve.