Pinot Noir, Garlic & Black Peppercorn Roasted Pork Loin

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.

Course Dinner, Main Course

Cuisine American

Diet Gluten Free

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

Prep Time 10

Cook Time 50

Resting time 15

Total Time 1 15

Servings

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.

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