Margarita's International Recipes


Marcassin Des Flandres

Loin of Pork Braised in Red Wine

Loin of Pork Braised in Red Wine

Pork loin seems to be a popular Christmas dish in the US - at least four other people were in line for it at the butcher counter when we got ours! It's not a Belgian Christmas tradition, but this dish looked festive enough for any winter gathering.

It was pretty good, but not outstanding (then again, I'm not a big pork afficionado). I wouldn't make it again but I'm glad I made it once. Note that you have to marinade the meat for at least 1 or 2 days (I only marinated it for about 10 hours), so start the preparations early.

Loin of Pork Braised in Red Wine



Place meat, onion, carrots, celery, garlic, bouquet garni, juniper berries and salt & pepper in a large glass or earthenwear bowl. Add enough wine to cover the meat. Add the vinegar. Cover with plastic wrap and refrigerate for 1 or 2 days.

Remove the meat from the marinade and pat dry with paper towells. Put 2 tbsp. butter and the vegetable oil in a lare pot and heat on high until hot. Reduce heat to medium. Add the meat and brown on all sides. Remove the pot from the heat, pour the cognac or brandy on the pork and flambee until the alcohol is consumed. Add the marinade and return the pot to the heat. Simmer, partially covered, over low heat until the meat is tender, about 1 hour.

Remove the meat and let rest for 10 minutes. Slice.

Discard the bouquet garni. Put cooking marinade in a blender or a food processor and puree. Return to the heat and add the red currant jelly. Mix until well blended. Serve the pork slices with the sauce on the side.

Adapted from a recipe at

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