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Pinot Noir, Garlic and Peppercorn Roasted Pork Loin

This tender roasted pork loin is marinated in a mixture of pinot noir, olive oil, garlic and fresh ground peppercorns creating a delicious roast.

Servings: 6
Author: angela@eatlivehappy
  • 1 1/2-2 pound pork loin
  • 1/2 cup pinot noir or other red wine
  • 1 tablespoon olive oil
  • 1 tablespoon fresh shallot, minced
  • 2 cloves fresh garlic, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh ground/chopped black peppercorns
  1. Place pork loin into a gallon sized ziploc bag. In a bowl, combine wine, olive oil, shallot, garlic, salt and peppercorns. Whisk together until well combined. Pour into the bag with the pork loin. Place in the refrigerator and let marinate for about 6 hours.

  1. Preheat oven to 350 degrees F. Remove roast from marinade and place it on a wire rack with a foil lined pan underneath. Place in the preheated oven and roast about 45 minutes to 1 hour, until it reaches an internal temperature of 150 degrees F when thermometer is inserted into the thickest part of the meat. Remove from the oven, cover loosely with foil and let rest for about 10 minutes before serving.

    Slice and serve.