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For extra-special occasions, I enhance my basic Herb-Rubbed Pork Loin (recipe at right) by first brining the roast, which results in extremely tender meat. Then I top slices with a robust wine sauce.Robin Schloesser, Chester, New Jersey
Nutritional Facts 4 ounces cooked pork with 8 teaspoons sauce (calculated without browning sauce) equals 318 calories, 14 g fat (6 g saturated fat), 92 mg cholesterol, 614 mg sodium, 9 g carbohydrate, trace fiber, 30 g protein.
Originally published as Brined Pork Roast with Port Wine Sauce in
Taste of Home Christmas Annual
Annual 2010, p51
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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