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Burgundy Pork Loin

Updated on February 8, 2015
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Use any pork loin I would say use a Smithfeild pork loin. The wine of choice is yours but a red really is quite nice. Yellow Tail seems to be a really good wine to use. Ive also use Moscato which gives it a sweeter flavor. If you do not want to use the packet gravy just use flour and some beef stock. In my opinion though once the packet mixes with the wine it takes away the usual salty flavor that comes with the packet gravy. You can use more or less wine. I tend to add more because a lot of the liquid evaportaes or gets sucked up by the pork loin and vegetables.

Sides dishes mac and cheese and parmasean smashed potatoees would go nicely with this dish.


Cook Time

Prep time: 20 min
Cook time: 2 hours
Ready in: 2 hours 20 min
Yields: Serves four people


  • 1 Whole Pork Loin, Whole
  • 1/2 Bottle Red Wine
  • 1/2 Onion
  • 2 Sticks Celery, Cut in Halves
  • Salt & Pepper
  • Garlic Powder
  • 1 Packet Brown Gravy
  1. Season whole pork loin with salt, pepper, and garlic powder. Let fry in skillet for a few minutes on each side.
  2. Take and place in baking dish for oven. Cut celery in halves and take half an onion and pull apart rings. Place on top of and around the pork loin.
  3. Pour half the bottle into the baking dish or until wine is about half way up the pork loin.
  4. Leave in oven at 350 for about two hours.
  5. Once fully cooked take the pork loin out of the baking dish. Put Brown gravy packet into the wine and dripping in baking dish. Set over stove top until gravy thickens.
Nutrition Facts
Serving size: 1/4 of dish
Calories 400
Calories from Fat81
% Daily Value *
Fat 9 g14%
Saturated fat 3 g15%
Unsaturated fat 0 g
Carbohydrates 8 g3%
Sugar 2 g
Fiber 1 g4%
Protein 48 g96%
Cholesterol 148 mg49%
Sodium 676 mg28%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


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