Which wine to use in pork loin recipe?

GloriBee — Thu, 01 Dec 2011 19:04:06 GMT

Hi, everyone!

I didn't know if this should go here or in Kitchen and Food Talk.

I have the recipe from Answered Chef for Pork Loin with Burgundy Sauce. I'll post this, in case you want to see it: http://www.food.answerstv.com/AnswersTV/index.aspx, but the site is a bit tricky to get around. You can watch the video and print the recipe, if interested.

My question is this: it calls for 2 cups of red wine, but does not suggest a type. What type of red wine do you think would be good...Merlot? Cabernet? or what? Since it calls for 2 cups, the wine is really important and the results will probably depend upon wihich wine I use.

Thanks for your help!

Gloria

AnswersTVFood
RECIPE: Pork Loin with Burgundy Sauce
Serves 4

Ingredients:

Pork loin, 2 pounds
2 cups red wine
2 tablespoons flour
2 cloves garlic, minced
1 stalk celery, chopped
½ onion thinly sliced
½ teaspoon salt
½ teaspoon black pepper

Equipment:

Large oven safe skillet
Wire whisk

Directions:

Pre-heat the oven to 350 degrees F.
Season the loin with salt and pepper.
Heat the oil in a skillet over medium-high and sear the loin, about 3 minutes per side.
Add the celery, onion, and garlic, and sweat for about 5 minutes.
Then place the loin on top of the veggies and pour in the red wine.
Place the skillet in the oven and cook for about 45 minutes, until the internal temperature reaches 160 degrees F.
Remove from the oven, place the loin on a cutting board, and let stand for 10 minutes to let the juices redistribute.
While the loin rests, add flour to the pan juices and mix with a wire whisk over medium heat.
Slice the loin into medallions.
Place on a platter and pour the sauce over the top.
Serve.

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Which wine to use in pork loin recipe?