Spanish Braised Pork

    55 min

    Simple preparation in this easy-to-make pork dish. Rub a boneless pork roast with chopped garlic and a dash of salt, pan-sear in olive oil, and then braise in white wine and stock.

    29 people made this

    Serves: 4 

    • 2 cloves crushed garlic
    • salt and freshly ground black pepper to taste
    • 1 boneless pork loin roast
    • 1 tablespoon olive oil
    • 275ml (10 fl oz) white wine
    • 275ml (10 fl oz) chicken stock

    Prep:5min  ›  Cook:50min  ›  Ready in:55min 

    1. Rub garlic, salt and pepper into the pork on all sides.
    2. Heat oil in a large frying pan and brown the pork. Add wine and stock and bring all to the boil.
    3. Reduce heat to low, cover and let simmer for 30 to 45 minutes or until internal temperature of pork has reached 70 C. Cut pork and serve it in the cooking liquid.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (21)


    A great dish. Easy to prepare and cook. I made the juice into a cream sauce - Absolutely amazing.  -  15 Dec 2013


    My husband really liked this recipe. One thing to note is the cooking time is WAY off. You are cooking it in a pan - no way will it take 55 minutes. I think I cooked it for 20-25 because I was trying to follow the recipe, but even that was a bit too long. That was his one complaint. I also kept checking the internal temp and it never reached 160, but it was definitely still cooked!  -  18 Aug 2005  (Review from Allrecipes US | Canada)


    I would give this a 5+ if I could - this was delicious and so very tender (and EASY!!), and went over VERY well for dinner! I used pork tenderloin, and tripled the recipe (but really should have only doubled it.) I would have used garlic salt instead of regular salt next time for a little more of a garlic flavor. I used minced garlic to rub into the pork. The flavor was absolutely wonderful! I served this with garlic mashed potatoes, rolls, salad and 2 kinds of vegetables. I also thickened the sauce to use as gravy for serving. Thank you for the recipe!  -  26 Apr 2004  (Review from Allrecipes US | Canada)