Wine Marinade For Pork Roast Recipes

WINE AND GARLIC PORK (PORTUGUESE VINA DOSH)

Wine and Garlic Pork (Portuguese Vina Dosh) image

Ahh, 'Vina Dosh,' a Portuguese dish and tradition of my family during Christmas. It started getting passed down more than 80 years ago when my grandparents came to America from the Azore Islands! Easy to make, but lots of patience to wait for the marinade to make its magic. But, oh so worth the wait! As it was passed down to me, I share it with you. Serve with Portuguese Linguica, a pot of semi-sweet, bacon-laced baked beans, and some Portuguese sweet bread. Hawaiian sweet bread works in a pinch. You can use white wine or red wine in the marinade.

Provided by Cali-Chef

Categories World Cuisine Recipes European Portuguese

Time P2DT40m

Yield 8

Number Of Ingredients 10

Ingredients

1 ½ cups red wine vinegar
¾ cup red wine
7 cloves garlic, crushed
3 bay leaves
8 whole cloves, or to taste
2 tablespoons ground black pepper
2 teaspoons salt
½ teaspoon dried thyme
1 (3 pound) boneless pork shoulder, cut into 1-inch cubes
2 tablespoons vegetable oil

Steps:

Whisk red wine vinegar, red wine, garlic, bay leaves, cloves, black pepper, salt, and thyme together in a bowl; pour into a resealable plastic bag. Add the pork, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 2 to 4 days, turning occasionally.
Preheat oven to 350 degrees F (175 degrees C).
Drain the pork, reserving 1/2 cup of marinade. Put pork and reserved marinade in a baking dish.
Bake in preheated oven until the pork is completely warmed, about 20 minutes. Drain as much liquid from the pork as possible.
Heat vegetable oil in a large skillet over medium-low heat. Add the pork to the skillet in batches to prevent crowding; cook and stir in hot oil until completely browned and no longer pink in the center, 10 to 15 minutes.

Nutrition Facts : Calories 290.6 calories, Carbohydrate 6.4 g, Cholesterol 67.1 mg, Fat 19.5 g, Fiber 0.8 g, Protein 17.8 g, SaturatedFat 6.4 g, Sodium 636.8 mg, Sugar 0.2 g

WINE MARINADE FOR POULTRY AND PORK

Wine Marinade for Poultry and Pork image

This is a nice Mediterranean-influenced marinade. All the herbs in this recipe except for the parsley are dried herbs. This can easily be turned into a beef or lamb marinade just by changing the dry white wine to a dry red wine.

Provided by queenbeatrice

Categories < 15 Mins

Time 5m

Yield 1 cup, 6 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup dry white wine
1/2 cup olive oil
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/2 teaspoon marjoram
2 tablespoons parsley, fresh, minced
3/4 teaspoon salt
1/2 teaspoon pepper
4 lbs pork or 4 lbs poultry

Steps:

Combine the marinade ingredients in a large non-reactive bowl or one gallon food storage bag.
Add the meat or poultry.
Turn to coat all sides.
Cover or seal tightly.
Marinate for at least 6 hours or overnight, turning occasionally.
Cooked in preferred method.

Nutrition Facts : Calories 816.8, Fat 47.2, SaturatedFat 12.8, Cholesterol 259.9, Sodium 471.1, Carbohydrate 0.6, Fiber 0.1, Sugar 0.2, Protein 88.5

WINE MARINADE

Wine Marinade image

Mouth pleasing red wine marinade flavored with soy sauce, garlic, ginger and molasses. Use for pork, vegetables, or chicken.

Provided by sal

Categories Side Dish Sauces and Condiments Recipes Marinade Recipes

Time 10m

Yield 6

Number Of Ingredients 6

Ingredients

½ cup soy sauce
¼ cup red wine
3 tablespoons white sugar
1 teaspoon minced garlic
1 teaspoon ground ginger
1 teaspoon molasses

Steps:

Mix together soy sauce, wine, sugar, garlic, ginger and molasses. Pour over meat and refrigerate.

Nutrition Facts : Calories 48.9 calories, Carbohydrate 9.4 g, Fiber 0.2 g, Protein 1.4 g, Sodium 1203.6 mg, Sugar 7.3 g

MARINATED PORK ROAST

Marinated Pork Roast image

In Moberly, Missouri, Andrea Schumann relies on honey, white wine and a little lemon juice for a low-carb entree that everyone enjoys. "The marinade has a light, flavorful taste that works well with any cut of pork," she promises.

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 9 servings.

Number Of Ingredients 10

Ingredients

1/4 cup reduced-sodium soy sauce
1/4 cup grated onion
1 tablespoon canola oil
1 teaspoon lemon juice
3 garlic cloves, minced
3/4 teaspoon ground ginger
1 boneless whole pork loin roast (2-1/2 pounds)
1/4 cup white wine or chicken broth
1/4 cup honey
1 tablespoon brown sugar

Steps:

In a large resealable plastic bag, combine the first six ingredients; add pork roast. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning several times. , Preheat oven to 350°. Drain and discard marinade. Place roast on a rack in a shallow foil-lined roasting pan. Bake, uncovered, 25 minutes. , In a small bowl, combine the wine or broth, honey and brown sugar. Brush half over the meat. Bake 15 minutes longer. Brush with remaining honey mixture. Bake 10-20 minutes longer or until a thermometer reads 160°. Let stand 10 minutes before slicing.

Nutrition Facts : Calories 227 calories, Fat 9g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 195mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges

GARLIC AND RED WINE CUBAN ROAST PORK

Garlic and Red Wine Cuban Roast Pork image

This is a delicious red wine-marinated pork roast fragrant with garlic, oregano and rosemary. Prep time includes overnight marinating.

Provided by EdsGirlAngie

Categories Pork

Time 11h30m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

5 lbs pork roast, with bone
6 cloves garlic, chopped
1 teaspoon dried rosemary, crushed
1 teaspoon dried oregano
1 cup red wine
6 cloves garlic, halved

Steps:

Marinate pork overnight in red wine, 6 cloves of chopped garlic, rosemary and oregano.
Preheat oven to 325 degrees F.
Transfer pork roast and marinade to a large Dutch oven and make twelve slits in the roast.
Insert a halved garlic clove in each slit.
Cover and roast pork for about 3 hours or until a meat thermometer inserted in thickest part of meat reads at least 165 degrees F.
Let sit for 10 minutes before slicing and serving.

Nutrition Facts : Calories 429.4, Fat 14.3, SaturatedFat 5, Cholesterol 178.6, Sodium 189.1, Carbohydrate 2.4, Fiber 0.2, Sugar 0.2, Protein 62.8

MARINATED PORK ROAST

Marinated Pork Roast image

This is a great marinade for any meat. I especially like it on pork roasts, but it can easily be used on chicken or ribs.

Provided by Denise Hummel

Categories Main Dish Recipes Pork Pork Roast Recipes

Time 4h15m

Yield 8

Number Of Ingredients 9

Ingredients

1 (4 pound) pork roast
½ cup Worcestershire sauce
2 tablespoons honey
2 tablespoons cider vinegar
½ teaspoon mustard seed
½ teaspoon mustard powder
1 teaspoon lemon pepper
½ teaspoon celery salt
1 clove garlic, minced

Steps:

Prepare grill for indirect heat.
In a large resealable plastic bag, combine the Worcestershire sauce, honey, vinegar, mustard seed, mustard powder, lemon pepper, celery salt, and garlic; seal, and mix ingredients. Place the roast in the plastic bag, press air out of bag, and seal. Marinate for 2 hours in the refrigerator, turning the roast occasionally to help coat while marinating.
Lightly oil grill grate. Place roast on grill, and discard marinade. Cover, and cook for 1 1/2 to 2 hours, or until internal temperature is 145 degrees F (63 degrees C).

Nutrition Facts : Calories 410 calories, Carbohydrate 8 g, Cholesterol 145.3 mg, Fat 19.1 g, Fiber 0.1 g, Protein 48.6 g, SaturatedFat 6.3 g, Sodium 424.2 mg, Sugar 6.1 g

PORK TENDERLOIN WITH WINE SAUCE

Pork Tenderloin with Wine Sauce image

Here's a fast and easy, great-tasting meal that's as big on flavor as it is low in fat and calories. I serve it with fresh green beans and mashed potatoes. -Nancy LaVoice, Wexford, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

1 pork tenderloin (3/4 pound)
Dash pepper
1 teaspoon canola oil
1 teaspoon butter
1/4 cup reduced-sodium beef broth
1/4 cup dry red wine or additional reduced-sodium beef broth
1/4 teaspoon Dijon mustard
1/4 teaspoon dried thyme
1/8 teaspoon dried rosemary, crushed

Steps:

Cut pork into 2-in. slices; flatten to 1-1/2-in. thickness. Sprinkle with pepper. In a large skillet over medium heat, cook pork in oil and butter for 5 minutes on each side or until meat is no longer pink. Remove and keep warm. , Add broth to the pan, scraping to loosen browned bits. Stir in the wine, mustard, thyme and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes, stirring occasionally. Serve with pork.

Nutrition Facts : Calories 259 calories, Fat 10g fat (3g saturated fat), Cholesterol 100mg cholesterol, Sodium 159mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges

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