Spanish Pork with White Wine Recipe -
Spanish Pork with White Wine Recipe
  • READY IN 55 mins

Spanish Pork with White Wine

Recipe by  

"Classic Spanish preparation - simple, elegant, tasty."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    50 mins

    55 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 26, 2004

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!

Most Helpful Critical Review
Aug 18, 2005

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!


21 Ratings

Jul 23, 2003

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 recipe next time I make it.

Nov 06, 2008

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 a delicious gravy to serve with mashed red potatoes. A little fresh ground pepper, and it was wonderful (and i do not even like pork :)

Jul 10, 2009

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 were to make it again I would add some fresh oregano and/or thyme. Served it with asparagus and baby red potatoes. Good stuff. Thanks, Pietra!

Aug 02, 2005

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 definitely make this again but I would like to figure out what I did wrong.

Jul 12, 2003

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

Jul 13, 2003

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


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

* Percent Daily Values are based on a 2,000 calorie diet.

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