Pressure Cooker Pork Loin Braised in Red Wine
A hearty and flavorful pork loin marinated in garlic and lemon, then braised in red wine until perfectly tender. The pressure cooker cuts the cooking time dramatically while delivering a rich, velvety sauce that's perfect for spooning over mashed potatoes or rice.
🛒 Ingredients
6 servings
- 1 kg (2.2 lbs) pork loin
- Juice of half a lemon
- 1 tablespoon salt
- 3 garlic cloves, crushed
- Black pepper, to taste
- 1 tablespoon sugar
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- Fresh parsley and chives, finely chopped
- 1 cup dry red wine (approx. 250 ml)
- 2½ cups hot water
- 1 beef bouillon cube
- 1 teaspoon cornstarch dissolved in a little cold water
🛍️ Recommended tools
Amazon affiliate links
Directions
- 1
Combine salt, crushed garlic, lemon juice, and black pepper in a small bowl to make the marinade.
- 2
Pierce the pork loin all over with a knife tip, rub the marinade on both sides, and let it marinate for at least 30 minutes.
- 3
In a separate saucepan, bring the water to a boil with the bouillon cube dissolved in it; set aside.
- 4
Add oil and sugar to the pressure cooker over medium heat, cooking until the sugar begins to caramelize.
- 5
Add the pork loin and sear for 2–3 minutes per side until golden brown.
- 6
Stir in the chopped onion and cook until softened.
- 7
Add the fresh herbs and red wine, stir well, and cover loosely for 3 minutes to allow the alcohol to evaporate.
- 8
Pour in the hot broth, then seal the pressure cooker.
- 9
Once full pressure is reached, cook for 30 minutes over medium-low heat.
- 10
Release the pressure naturally, remove the meat, then thicken the pan juices with the cornstarch slurry over low heat, stirring until you have a glossy sauce. Slice the pork and serve with the sauce.
💡 Chef's Tip
A tablespoon of tomato paste stirred in with the wine adds extra depth to the sauce. Leftovers taste even better the next day.
Similar Recipes
Same category — Meats
🍽️ Complete your meal
More ideas to accompany this dish
