Best Drunken Pork Recipes

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ROBYN'S DRUNKEN PORK TENDERLOIN RECIPE - (4/5)



Robyn's Drunken Pork Tenderloin Recipe - (4/5) image

Provided by á-39535

Number Of Ingredients 6

2 pounds pork tenderloin, I use one packaged pork tenderloin which has two pieces in it
1 tablespoon garlic powder
Salt and freshly ground black pepper, to taste
1 large white onion, thinly sliced
1 bottle red wine of choice (I've used merlot, burgundy, and zinfandel and like them all in this recipe. The zinfandel is my favorite though)
1 package brown gravy mix

Steps:

  • Preheat oven to 350°. Remove the pork tenderloin from the package and trim off any silver skin - this is a shiny fat type piece that may (or may not) be on part of the tenderloin. Honestly though if you don't take it off now it is not a big deal, you can cut it off the cooked pork as you are eating it if you need to. Sprinkle the garlic powder, salt and pepper (to lightly cover) over all sides of each piece of pork. Heat a large skillet over medium-high heat and add the pork tenderloins. Let the pork sit without moving for about 3 minutes. Before that it will seem like they are "stuck" to the pan, but after 3 minutes or so the pork tenderloin pieces should release. Rotate the pork tenderloins so that you get each of the outside surfaces browned nicely. Remove the browned pork tenderloin from pan and place in a rectangular baking dish. Now add the onions to the same pan you used to brown the pork tenderloin and saute them for about 5 minutes. Then carefully add about 1/4 bottle of the wine to deglaze the pan. It will steam up a lot and you need to take a wooden spoon and scrape the bottom of the pan right away to loosen up all of those nice browned bits - they are full of pork flavor! Once you have the bits scraped up, add the rest of the bottle of wine and bring to a boil. Let simmer for 3 minutes. Pour the onion and wine mixture over the browned pork tenderloin in the baking dish. Place in the oven and bake for approximately 35-40 minutes. Use your meat thermometer to make sure the pork is at 145° in the thickest part. Remove from the oven and place the pork tenderloins on cutting board to rest. Pour the liquid from the baking dish into your skillet on high heat and whisk in one package of brown gravy mix. Cook on medium for about 3 minutes to thicken and reduce. Slice your roasted pork tenderloin, after it has rested for about 10 minutes, into about 1/4" thick slices and serve with the onions and top with the red wine gravy.

CREAMY DRUNKEN MUSHROOM PORK CHOPS



Creamy Drunken Mushroom Pork Chops image

This is a fantastic, easy weeknight dish that tastes like it took hours to prepare. Serve it with the extra gravy on top. I also cook and mash cauliflower and use the extra gravy on top of that, yummy!

Provided by Candice Fillingim

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 6h10m

Yield 4

Number Of Ingredients 6

4 thick cut bone-in pork chops
1 (10.75 ounce) can reduced-fat, reduced-sodium cream of mushroom soup
1 (3 ounce) can chopped mushrooms, drained
⅓ cup red wine
2 cloves garlic, minced
ground black pepper to taste

Steps:

  • Place the pork chops in the bottom of a slow cooker. Stir the mushroom soup, mushrooms, red wine, garlic, and pepper together in a bowl; pour over the pork chops. Cover and cook on Low 6 to 8 hours.

Nutrition Facts : Calories 275.8 calories, Carbohydrate 8.4 g, Cholesterol 73.2 mg, Fat 11.3 g, Fiber 1.2 g, Protein 29.4 g, SaturatedFat 4.2 g, Sodium 420.9 mg, Sugar 1.8 g

DRUNKEN PORK ROAST



Drunken Pork Roast image

This is one of the most tender and flavorful pork roast you will ever have eaten. The nice part is, it is all cooked in one casserole so you have a complete meal without a lot of extra pans to wash

Provided by Denise in NH

Categories     One Dish Meal

Time 2h50m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 -3 lbs pork loin
1 cup white wine (or 1/2 cup wine and 1/2 cup apple juice)
2 tablespoons minced garlic cloves (I use the minced in the jar to save time)
1 teaspoon basil
1 teaspoon thyme
1 teaspoon marjoram
1 teaspoon oregano
2 bay leaves
10 small red potatoes, quartered
1 lb baby carrots
1 large green pepper, halved, seeded and cut into 1/2 inch strips
6 stalks celery, sliced thin
1 medium turnip, cut in small chunks
3 onions, sliced

Steps:

  • Marinate pork loin in wine, garlic and herbs overnight.
  • Place pork in a a large covered roasting pan (I used a three quart casserole, but if you want to add a few extra veggies, you may want to go bigger.
  • Arrange vegetables around the roast.
  • Pour the marinade over roast and vegetables.
  • Cover and bake at 350°F for 1 1/2- 2 hours.
  • Remove cover and continue baking for another 1/2 hour.

DRUNKEN PORK ROAST AND GRAVY



Drunken Pork Roast and Gravy image

I made this up on the fly; Buddha said it was so good I should post it, so here goes before I forget; amounts are estimates. The house smelled great all day; we served open faced sandwiches for lunch the next day and it was even better. :)

Provided by 2Bleu

Categories     Pork

Time 3h20m

Yield 12 serving(s)

Number Of Ingredients 9

3 -4 lbs pork loin roast (bone in or not)
3 tablespoons italian seasoning
3 tablespoons olive oil
2 -3 tablespoons bacon grease
1/2 onion, chopped
2 garlic cloves, chopped
2 -3 cups white wine
1/4 cup flour
1/2 cup milk

Steps:

  • Preheat oven to 325 degrees Fahrenheit.
  • Rub Italian seasoning all over the pork roast (be generous) and set aside.
  • In a Dutch oven casserole dish, heat olive oil and bacon grease on medium high.
  • Add pork roast and sear on all sides (about 1 or 2 minutes per side).
  • Add the onion and garlic on the last turn.
  • Remove from heat; add wine; cover and bake for 2-1/2 to 3 hours or until internal temperature reaches 160 degrees Fahrenheit.
  • Remove roast from pot and place on cutting board.
  • Cover with foil (allowing meat to 'set') and begin making the gravy.
  • Place the Dutch oven containing the baked juices (wine sauce) on top of the stove over medium heat.
  • In a small bowl, mix the milk and flour until smooth.
  • Add the flour mixture to the juices; season with salt and pepper to taste.
  • Whisk or stir constantly until you get gravy consistency (about 10 minutes). If gravy becomes too thick, simply add more milk, a little at a time.
  • Slice pork and serve with the gravy.

"DRUNKEN" PORK CHOPS



Provided by Michael Thompson

Categories     Onion     Pork     Sauté     Quick & Easy     Wheat/Gluten-Free     Pork Chop     Spice     Spring     Bon Appétit     Italy

Yield Serves 4

Number Of Ingredients 8

4 1/2-inch-thick center-cut pork chops
1 tablespoon olive oil
1 onion, chopped
1 1/2 teaspoons fennel seeds
2 teaspoons paprika
1/2 cup dry white wine
1/2 cup canned low-salt chicken broth
1 teaspoon fresh lemon juice

Steps:

  • Season pork with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add pork; sauté until brown and just cooked through, about 5 minutes per side.Transfer pork to plate; tent with foil to keep warm. Add onion and fennel seeds to same skillet and sauté until onion is tender, about 5 minutes. Mix in paprika; stir 15 seconds. Add wine, broth and lemon juice and boil until sauce thickens slightly, scraping up browned bits, about 5 minutes. Season sauce to taste with salt and pepper. Spoon sauce over pork chops and serve.

DRUNKEN PORK TENDERLOIN WITH BOURBON-BROWN SUGAR GLAZE



Drunken Pork Tenderloin With Bourbon-Brown Sugar Glaze image

Clipped from the paper, this restaurant is from the Atkins Park restaurant in Atlanta. So good!!!! Great with rice, mashed potatoes or noodles. Note that cooking time does not include one hour marinating time. Under the ingredients, it should read 1/2 cup teriyaki sauce followed by 1/2 cup teriyaki glaze...zaar doesn't like "glaze" so it says sauce again instead and looks like I repeated myself.

Provided by Epi Curious

Categories     Pork

Time 25m

Yield 4 , 4 serving(s)

Number Of Ingredients 10

3/4 cup low sodium chicken broth
1/2 cup Bourbon
1/2 cup teriyaki sauce
1/4 cup teriyaki sauce
1/2 cup low sodium soy sauce
3/4 cup brown sugar
5 shallots, sliced
2 sprigs fresh rosemary, leaves removed & chopped
1 1/2 lbs pork tenderloin, cut into 1/2 inch slices
1 tablespoon oil

Steps:

  • In a large bowl, blend broth, bourbon, teriyaki sauce, teriyaki glaze, soy sauce, brown sugar, shallots and rosemary. (You will use half the mixture as marinade and half for sauce.) Marinate the pork tenderloin for at least 1 to 2 hours in half the marinade. After marinating, drain meat.
  • In a large skillet over medium-high heat, add oil. Pan sear meat on both sides. Add reserved marinade and simmer for 5 to 6 minutes, or until meat is just cooked through.

Nutrition Facts : Calories 586.4, Fat 12.9, SaturatedFat 3.7, Cholesterol 112.3, Sodium 3248.4, Carbohydrate 56.2, Fiber 0.3, Sugar 47.3, Protein 41.3

" DRUNKEN" PORK CHOPS



Make and share this " Drunken" Pork Chops recipe from Food.com.

Provided by lazyme

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

4 pork chops, center cut, 1/4-inch thick
1 tablespoon olive oil
1 onion, chopped
1 1/2 teaspoons fennel seeds
2 teaspoons paprika
1/2 cup dry white wine
1/2 cup chicken broth
1 teaspoon fresh lemon juice

Steps:

  • Season pork with salt and pepper.
  • Heat oil in heavy large skillet over medium-high heat.
  • Add pork; sauté until brown and just cooked through, about 5 minutes per side.
  • Transfer pork to plate; tent with foil to keep warm.
  • Add onion and fennel seeds to same skillet and sauté until onion is tender, about 5 minutes.
  • Mix in paprika; stir 15 seconds.
  • Add wine, broth and lemon juice and boil until sauce thickens slightly, scraping up browned bits, about 5 minutes.
  • Season sauce to taste with salt and pepper.
  • Spoon sauce over pork chops and serve.

Nutrition Facts : Calories 300.5, Fat 18, SaturatedFat 5.5, Cholesterol 75, Sodium 166, Carbohydrate 4.7, Fiber 1.1, Sugar 1.7, Protein 23.7

DRUNKEN PIG - PORK



DRUNKEN PIG - PORK image

Categories     Pork

Yield 8

Number Of Ingredients 9

12-oz can beer
1 boneless sirloin pork roast (about 2 Ib)
14-oz can sliced new potatoes, drained
1 small onion, chopped
2 Tbsp chopped fresh thyme
1/2 green bell pepper, chopped
2 minced garlic cloves
1/4 tsp salt
1/2 tsp ground black pepper

Steps:

  • Mix everything but the pork and potatoes in a big ziplock bag. Drop in the pork (leave on any strings), seal the bag, and refrigerate for a few hours or overnight. Fire up your grill for medium indirect grilling (see "Don't Be So Direct"). Once the fire is ready, debag the pork, put it over in­direct heat, and close the lid (with the vents partly open). Grill, turning and brushing with marinade a few times, for about l 1/2 hours. Crumple a big piece of foil to make a bag, and dump in the potatoes and the remaining marinade. Grill over direct heat for about 15 minutes. The roast is done when the juices run clear in the middle (about 155°F on an instant-read thermometer). Rest on a cutting board for 10 minutes so the juices seep back in. Cut into 1/2"-thick diagonal slices. Dump the potatoes on the pork.

DRUNKEN PORK BALLS



Drunken Pork Balls image

Don't mistake the recipe title for something you'd find at a frat party. This sophisticated ball came about when a friend brought us thirty pounds of wild boar from his hunting trip. Because that doesn't happen often, we switched to ground pork, and the balls are just as good. These meatballs are actually pretty simple, accented with a splash of Madeira, chopped rosemary and sage, and a hint of honey. Try to find a good-quality Madeira; it is reasonably inexpensive, and if you buy something decent, you can drink it with dinner. Serve these meatballs alongside one of the seasonal risottos (see pages 74 to 77), accompanied by Simple Arugula and Apple Salad (page 112).

Yield Makes about 2 dozen 1 1/2-inch meatballs

Number Of Ingredients 10

2 tablespoons olive oil
2 pounds ground pork shoulder
2 large eggs
2 slices fresh white bread, finely diced (about 1 3/4 cups)
1/4 cup bread crumbs
1/4 cup honey
1/2 cup sweet Madeira
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh sage
1 garlic clove, minced

Steps:

  • Preheat the oven to 450°F. Drizzle the olive oil into a 9 × 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
  • Combine the ground pork, eggs, bread, bread crumbs, honey, Madeira, rosemary, sage, and garlic in a large mixing bowl and mix by hand until thoroughly incorporated.
  • Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
  • Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
  • Allow the meatballs to cool for 5 minutes in the baking dish before serving.

"DRUNKEN" PORK CHOPS



A simple stove-top dish from Bon Appetit.

Provided by Vicki Butts (lazyme) @lazyme5909

Categories     Pork

Number Of Ingredients 8

4 - pork chops, center cut, 1/4-inch thick
1 tablespoon(s) olive oil
1 - onion, chopped
1 1/2 teaspoon(s) fennel seeds
2 teaspoon(s) paprika
1/2 cup(s) dry white wine
1/2 cup(s) chicken broth
1 teaspoon(s) fresh lemon juice

Steps:

  • Season pork with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add pork; saute until brown and just cooked through, about 5 minutes per side. Transfer pork to plate; tent with foil to keep warm.
  • Add onion and fennel seeds to same skillet and saute until onion is tender, about 5 minutes. Mix in paprika; stir 15 seconds. Add wine, broth and lemon juice and boil until sauce thickens slightly, scraping up browned bits, about 5 minutes. Season sauce to taste with salt and pepper. Spoon sauce over pork chops and serve.

DRUNKEN PORK



Drunken Pork image

Number Of Ingredients 7

2 to 3 pounds pork
2 cloves garlic
1 stalk scallion
4 to 6 cups water
1 tablespoon salt
dash pepper
sherry

Steps:

  • 1. Have pork boned and rolled. Crush garlic. Cut scallion stalk in 1/2-inch sections. 2. Bring water to a boil. Add pork, garlic, scallions, salt and pepper. Bring to a boil again, then simmer, covered, 30 minutes. 3. Drain, reserving liquid for stock, and let meat cool then refrigerate overnight. 4. Cut pork in large chunks. Place in a jar or crock and add enough sherry to fill. Cover tightly and refrigerate 1 week. 5. Drain pork, slice thin and serve cold. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

DRUNKEN PORK TENDERLOIN WITH BOURBON BROWN SUGAR GLAZE



Drunken Pork Tenderloin with Bourbon Brown Sugar Glaze image

How to make Drunken Pork Tenderloin with Bourbon Brown Sugar Glaze

Provided by @MakeItYours

Number Of Ingredients 10

3/4 cup low-sodium chicken broth
1/2 cup bourbon
1/2 cup teriyaki sauce
1/4 cup teriyaki glaze
1/2 cup low-sodium soy sauce
3/4 cup brown sugar
5 shallots, sliced
2 sprigs rosemary, leaves removed and chopped
1 1/2 pounds trimmed pork tenderloin, cut into 1/2-inch slices
1 tablespoon oil

Steps:

  • In a large bowl, blend broth, bourbon, teriyaki sauce, teriyaki glaze, soy sauce, brown sugar, shallots and rosemary. (You will use half the mixture as marinade and half for sauce.) Marinate the pork tenderloin for at least 1 to 2 hours. After marinating, drain meat.
  • In a large skillet over medium-high heat, add oil. Pan-sear meat on both sides. Add reserved marinade and simmer for 5 to 6 minutes, or until meat is just cooked through.

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