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Johnson Estate Winery

Pork Braisé à l'Ivrogne

Pork Braisé à l'Ivrogne
Recipe Date:
July 11, 2017
Cook Time:
Imperial (US)
“Ivrogne” means drunk in French – and this is similar to Coq au Vin or Beef Burgundy, both of which are braised in red wine. Here is the pork version from Craig Claiborne and Pierre Franey’s The New York Times Cookbook. Pair it with Johnson Estate’s Freelings Creek Pinot Noir.
  • 5 lbs pork loin
  • 1 clove of garlic, peeled
  • 1/2 tsp paprika
  • 2 cups onion, coarsely chopped
  • 1 cup leeks, coarsely chopped (optional)
  • 3/4 cup carrots, cut into rounds
  • 1 bay leaf, crushed
  • 1/2 tsp rosemary
  • 1 tsp coriander
  • salt and pepper to taste
  • 2 sprigs of fresh thyme or 1 tsp dried
  • 1 bottle of Johnson Estate Freelings Creek Pinot Noir
  • 3 sprigs of fresh parsley
  • 1/4 cup flour
  • 1/2 cup beef broth
  • 1/4 tsp nutmeg
  • 2 tbsps butter
  • fresh baguettes

Rub the pork all over with the clove of garlic. Rub it with paprika and place it in a deep casserole or Dutch oven. And the onion, leeks, carrots, bay leaf, rosemary, coriander, salt, pepper, thyme, wine and parsley. Cover and let stand in the refrigerator for 24 hours, turning the meat occasionally.

Preheat the oven to 400ºF. Remove the meat from the marinade. Strain the liquid and reserve both the liquid and the vegetables.

Heat the casserole and place the pork loin, fat side down, in it. Cook for about 5 minutes until it is well-sizzled. Place the pork in the oven uncovered and bake for 30 minutes. Remove the pork and pour off the fat.

Scatter the vegetables into the pan and cook for approximately ten minutes. Add the flour and cook an additional three minutes. Stir in the wine marinade, broth and pork and bake for one hour. Sauce may be reduced to be thicker, as preferred.

Serve with fresh baguettes to accompany the sauce and vegetables.

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