tagAlt.Drunken Pork Loin Maiale Ubriaco

Wine-Braised Pork Loin (Maiale Ubriaco)

A savory, wine-infused pork masterpiece ideal for cool nights and cozy gatherings.
Add to favourites

    • ( Scored 5 on 1 reviews )

tania:

Quick and easy is my motto for weekday meals, and this is absolutely perfect to include during a hectic mid-week rotation. Love the extra leftover wi...

read all reviews...

tagAlt.Drunken Pork Loin Maiale Ubriaco

Elevate weeknight cooking to a gourmet experience with the Wine-Braised Pork Loin, a dish that showcases the luxurious marriage of pork and robust red wine. By infusing pork shoulder with the flavors of your favorite full-bodied red wine, every bite is deeply aromatic and succulent, turning a simple meal into an occasion.

The use of pork shoulder, renowned for its marbling and connective tissue, ensures each morsel is meltingly tender—historically favored in rustic Italian kitchens for its unbeatable flavor and texture after slow cooking.

Pair this savory, wine-steeped main course with roasted root vegetables or seasonal greens for a comforting feast. With a quick prep and mostly hands-off cooking, you'll have ample time to savor both your food and the rest of that delightful wine bottle.

Ingredients

for 8 servings

Drunken Pork Loin ingredients

  • Pork loin 1 kg
  • Red wine 0.5 liter
  • Grapes 1 (bunch, red)
  • Sage (Leaves) as needed
  • Rosemary (Branch) as needed
  • Garlic Cloves 3
  • Extra-virgin olive oil as needed
  • Salt as needed
  • Black Pepper as needed
  • Cornstarch as needed

Try it with...

or show me more...

Preparation

for 8 servings

Step

1

Of 3

Trim and Cube the Pork

Begin by carefully removing the thick outer layer of fat from your chosen pork shoulder. Cut the meat into slices about 4 cm thick, then further chop these into generous, hearty cubes for optimal braising.

Finely chop a handful of fresh sage and rosemary to create an aromatic herb mix. Peel several cloves of garlic, mince them finely, and incorporate them with the herbs for a fragrant paste.

Rinse and dry a bunch of seedless or deseeded grapes; reserve them for later. In a large sauté pan, heat a generous amount of extra-virgin olive oil. Add the pork cubes in batches, ensuring not to overcrowd the pan. Brown each side thoroughly over high heat to develop deep flavor and a rich crust. If needed, brown the pork in multiple rounds, transferring the seared pieces to a separate dish until all cubes are golden.

Step

2

Of 3

Simmer Pork with Wine and Herbs

Once all the pork cubes are beautifully browned, return them to the sauté pan over medium-high heat. Add the chopped herb and garlic mixture, then season liberally with salt and freshly cracked black pepper.

Pour in your chosen red wine gradually, stirring as you go. Let the wine simmer and reduce for about 10 minutes, allowing the alcohol to evaporate and the flavors to concentrate.

Lower the heat to medium-low, cover the pan, and let the pork gently braise for approximately 40 minutes. Stir occasionally and check for moisture—if the sauce becomes too thick or begins to dry out, add a splash more wine or a bit of water. Sample the pork to ensure it's tender and cooked through. Once ready, transfer the pork to a warm dish and set aside.

To thicken the braising liquid, dissolve a spoonful of cornstarch in cold water, mixing until smooth. Slowly add this slurry to the pan, stirring until the sauce reaches your desired consistency. Return the pork cubes to the pan, add the reserved grapes, and toss gently to combine.

Step

3

Of 3

Plate and Enjoy

When the sauce has thickened and the grapes are just beginning to burst with juiciness, arrange the pork cubes on individual serving plates. Spoon over the rich, wine-laced sauce and tender grapes for an elegant presentation.

For an unforgettable meal, Chef Michele recommends serving with thick slices of warm walnut bread and sautéed spinach tossed with olive oil and garlic. This combination balances the richness of the pork and enhances the overall dining experience.

Try it with...

or show me more...

Filippo Bartolotta

Filippo Bartolotta

...Great Italian Goodies!

You may like

tagAlt.Risotto with Smoked Scamorza Lemon and Fresh Basil

Creamy Risotto with Smoked Scamorza, Zesty Lemon & Fresh Basil

10 minutes 11 ingredients 538 kCal

(1) Intermediate
tagAlt.Pomodori al Forno Oven roasted Tomatoes with Fresh Herbs

Oven-Baked Tomatoes with Aromatic Fresh Herbs

75 minutes 8 ingredients 155 kCal

(1) Beginner
tagAlt.Fried Zucchini Blossoms

Golden Fried Zucchini Blossoms – A Timeless Italian Treat

30 minutes 7 ingredients 255 kCal

(1) Intermediate
tagAlt.Schiacciata alla Fiorentina Florentine Carneval Cake

Florentine Carnival Schiacciata – A Tuscan Citrus Cake

10 minutes 7 ingredients 200 kCal

(1) Beginner

Reviews

tania Wednesday 12th of August 2020

Quick and totally filling!

Quick and easy is my motto for weekday meals, and this is absolutely perfect to include during a hectic mid-week rotation. Love the extra leftover wine too - a great reason to polish the bottle off!!

all.sign in to leave a review
About us

A tight-knit team with a dream: to create a virtual meeting place between chefs, journalists and producers with Italian food and wine lovers around the world. Mamablip is a technological neighborhood cafe where a simple and intuitive language is spoken. It allows anyone to get in touch with the places of production and their interpreters and live real experiences made of scents, flavors and desire to learn. Mamablip brings producers, produce, chefs and experts directly to your home, offering authentic content that enhances sustainability and respect for the planet.