Healthy comfort food, is there such a thing?? Oh yeah there is…this wine braised pork loin with roasted veggies is where it’s at and checks the comfort food box too. It’s actually easier than you think, I mean…when you braise and or roast anything, the minimal work is in the prep and then once your dish is on the stove or in the oven, you can sit back and relax. Do your nails, read a book, clean out the closets (that’s not relaxing but you get my point)…time is on your side. Not to mention, your house will smell amazing!! It’s actually been cold in the desert! I know, I know, we desert people don’t know what cold is but for us, temps dropping into the 30’s is like Freezing!! That really IS cold!! I’m not going to lie, it’s actually a nice change, so with that said, I’m going to light a fire now, pour a nice glass of wine and wait for this delicious braised pork loin and roasted veggies to do their thing! Yum.
Stephanie Heymann Photography
After you remove the pork to let it rest, you can get going on that amazing sauce to pour over the top. Thinly slice the roasted pork and plate with the beautiful roasted veggies.
Stephanie Heymann Photography
- 1 boneless pork loin, about 2 pounds, trimmed
- 1½ teaspoons coarse salt
- 1 tablespoon fresh sage - chopped
- 1 tablespoon fresh rosemary - chopped
- 1 tablespoon fresh thyme - chopped
- ¼ cup diced yellow onion
- ½ teaspoon freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 1¼ cups dry white wine, such as Sauvigon Blanc
- 3 large carrots (we prefer organic, tri colored carrots) - cut into long 2 inch pieces
- 8 tri colored potatoes - halved
- 1 pound brussel sprouts (rinsed, trimmed and ends cut off)
- Combine salt, pepper, sage, rosemary and thyme and coat pork with spice mixture. Heat a large dutch oven over medium, once heated add olive oil Add pork and sear until golden, use tongs to turn and sear on all sides. About 2 minutes per side. Remove pork from pan and set aside on plate
- Add diced onion and saute for 1-2 minutes.Add wine and deglaze the pan, scraping up the bits
- Turn up heat to boil and allow wine to cook down, about 10 minutes then lower heat to simmer. Return pork to pan and cover, simmer for about 1½ hours or until internal temperature reaches 145°.
- *Start on vegetables after pork has been in oven for roughly 30 minutes.
- Remove pork from pan and allow to rest on cutting board for 10 minutes
- While pork is resting, turn heat up to a boil and reduce the juices and wine sauce for about 5 minutes. You may thicken sauce using a whisk and a sprinkle of corn starch or flour if needed.
- Turn off heat and add in a tablespoon of butter.
- Season sauce with salt and pepper if needed
- Preheat oven to 400°
- In a large bowl, toss the carrots, potatoes and brussel sprouts in olive oil and season with salt and pepper
- Spread vegetables evenly on a large baking sheet, place on middle rack in oven and bake for 35-40 minutes.