Spanish Pork with White Wine

Spanish Pork with White Wine

15

"Classic Spanish preparation - simple, elegant, tasty."
Saved
Save
I Made it Rate it Share Print

Ingredients

55 m servings 400 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 400 kcal
  • 20%
  • Fat:
  • 23.4 g
  • 36%
  • Carbs:
  • 2.8g
  • < 1%
  • Protein:
  • 28.7 g
  • 57%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 364 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Chop up the garlic and rub it into the pork; rub in some salt to taste. Heat oil in a large skillet and brown the pork. Add the pepper to taste, wine and stock and bring all to a boil.
  2. Reduce heat to low, cover skillet and let simmer for 50 to 55 minutes or until internal temperature of pork has reached 145 degrees F (63 degrees C). Cut pork into bite size pieces and serve it in the cooking liquids.

Reviews

15
  1. 21 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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...

Most helpful critical review

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 wa...

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 wa...

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...

The pork came out soooooooo tender!!! I only used a 1/2 cup of the wine, maybe that was a mistake. It was missing something for our tastes. Not sure how, but I am going to play around with this...

I used red wine, as i had it on hand and prefer it, and the dish turned out beautifully. I removed the roast after fully cooked, and reduced the "liquids" down with a little cornstarch and made ...

I sliced my pork tenderloin into medallions, and marinated it in minced fresh garlic and a little olive oil for about 6 hours. It turned out super tender, and the flavor was pretty good, but if ...

I loved the flavor and I had the butcher tenderize the pork so they were very tender the only problem was that they seemed a little dry. I donlt know whether I over cooked them. I will definit...

This was just okay. I wasn't too impressed.

We cooked it on the BBQ on low heat and it was extremely tender and delicious.

This was allright but it was lacking that "wow" factor. I used a pork tenderloin, I cut lots of little slits that I inserted slivers of garlic in (in addition to rubbing the minced garlic over t...