Celebrate Drink Wine Day with a One-Pot Meal

Written by Liz –

Red Wine-Braised Pork One Pot Meal recipe

It’s National Drink Wine Day! This holiday is in the same week as International Syrah Day (it was Wednesday if you missed it), which makes for a long week if you’ve celebrated properly. I thought pairing wine with a dish for this post would be a good idea, but then thought using the wine in the dish was even better. I also wanted a one-pot meal to warm up my house and my belly in this cold weather we’re having.

I found a recipe from Chris for Oven Irish Stew, a one-pot meal using beef, vegetables and beer (remember this recipe for St. Patrick’s Day!) and decided to change it up using pork, winter root vegetables and red wine. The result is what I call Drunken Pork or Red Wine-Braised Pork: a big pot of hearty, spicy goodness for the winter months (don’t worry, the alcohol cooks off, so the dish is not really drunk). This dish, with red wine on Drink Wine Day will be the best pairing I’ll make all year.

Some tips:

  • Use any combination of winter root vegetables you like; get the freshest ones at your local farmer’s market.
  • Pick a red wine that goes well with chocolate, like Syrah or Zinfandel.
  • You can make your own dry rub using more exotic spices like cumin and smoked paprika.
  • For a gorgeous twist, use a knife to poke holes in the pork loin, then insert thin slices of garlic and carrot (this will show when slicing the finished pork, see end of post for a photo).

Red Wine-Braised Pork

Red Wine-Braised Pork One Pot Meal recipe

Ingredients for 8-10 servings (shown above):

  • 2 Tablespoons MAGGI Instant Beef Flavor Bouillon
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 4 pounds pork loin or pork loin roast, tied with cooking string if desired
  • 6 carrots, peeled, cut in half and thinly sliced (or 2 cups peeled baby carrots, thinly sliced)
  • 4 cloves garlic, thinly sliced
  • 2 Tablespoons olive oil
  • 1 large onion, finely chopped
  • 1 beet, diced
  • 1 turnip, diced
  • ½ cup diced celery
  • 1 dried Ancho or New Mexico chile
  • 2 bottles red wine (or 1 bottle red wine & 2-3 cups Apple JUICY JUICE® All Natural 100% Juice)
  • 1 cup (6 ounces) TOLL HOUSE® Semi-Sweet Chocolate morsels
  • 1 Tablespoon each dried oregano and thyme leaves, rubbed between fingers to release flavor
  • 8 fresh thyme sprigs, for garnish


Preheat oven to 375° F. Combine bouillon, salt, pepper, garlic powder, cumin and stir.

Red Wine-Braised Pork One Pot Meal recipe

CUT thin slits all over the pork loin; insert some carrot and garlic slices into the meat slits. You will have carrots and garlic left over.

Red Wine-Braised Pork One Pot Meal recipe

HEAT Dutch oven over medium to medium-high heat. Sprinkle bouillon mixture over pork loin; pat with hands. Turn loin and repeat until all sides are coated.

Red Wine-Braised Pork One Pot Meal recipe

Add pork to Dutch oven. Cook on each side until browned, searing each side of the loin (shown above). Remove from Dutch oven.

Red Wine-Braised Pork One Pot Meal recipe

ADD olive oil and onion to Dutch oven; cook, stirring frequently, for 3 to 5 minutes or until softened and translucent. Add beet, turnip, celery and leftover garlic slices. Cook, stirring frequently, until edges are browned. Add leftover carrot slices; cook until slightly softened (photo above). Add dried chile.

Red Wine-Braised Pork One Pot Meal recipe

REMOVE Dutch oven from heat; add pork loin back on top of vegetables. Pour in wine or wine/juice combination, chocolate morsels, dried oregano and dried thyme (you may have to adjust the amount of liquid depending on the size of your Dutch oven). Stir for about 1 minute or until morsels are melted; cover.

Bake, checking for doneness near end of cook time, for 2 hours or until center of pork is no longer pink.

Red Wine-Braised Pork One Pot Meal recipe

To serve, slice pork and top with vegetables and sauce (notice carrot slivers in pork in photo above). Garnish with fresh thyme.

Final step: pair with Syrah, Pinot Noir or Gamay. Pour and enjoy!


Related one-pot meal recipes:

Lasagna Cucina recipe
Lasagna Cucina
One-Pot Pasta With Tomatoes, White Beans & Pesto recipe
One-Pot Pesto Pasta


  1. Posted February 19, 2011 at 8:50 am | Permalink | Reply

    Thanks for supporting National Drink Wine Day this year!

  2. Posted April 18, 2011 at 7:32 pm | Permalink | Reply

    wow this pork dish looks amazing. Great pictures!

    • Liz
      Posted April 19, 2011 at 6:39 pm | Permalink | Reply

      Thanks! It looks even better in person. 🙂

  3. Posted July 20, 2011 at 9:51 am | Permalink | Reply

    I love everything about this dish! It’s just beautiful.

  4. Posted July 20, 2011 at 11:29 pm | Permalink | Reply

    This looks just SO good. I’m not much of a meat eater so I don’t really like making meat any fancy way, but this.. I want to try this. 🙂

2 Trackbacks

  1. […] Brining is different from braising, although they are both ways to increase the moisture content in meat. Braising  is cooking the meat mostly submerged in broth or liquid instead of marinating beforehand. One delicious pork roast recipe to try your hand at braising is Drunken Pork. […]

  2. […] Red Wine Braised Pork […]

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