Pork Au Vin(Pork With Wine Sauce)
Pork au Vin features tender pork slices simmered in a rich wine sauce with mushrooms and onions, perfect for hearty dinners and wine lovers alike.
Ingredients
Instructions
- Brown pork in oil in a skillet over medium heat. Remove pork.
- Add onions to the skillet. Cook and stir until onions are browned.
- Remove onions from the skillet. Add mushrooms and cook, stirring until lightly browned.
- Return pork and onions to the skillet.
- Add beef broth, red wine, and Dijon mustard. Bring to a boil.
- Reduce heat, cover, and simmer for 12 to 15 minutes.
- Stir in chopped parsley. Remove pork and vegetables from the skillet.
- Stir cornstarch mixed with water into the juices and bring to a boil, stirring.
- Pour the sauce over the pork and serve.
Tips & Substitutions
For enhanced flavor, marinate the pork in the red wine for a few hours before cooking. If you don't have Dijon mustard, yellow mustard can work in a pinch. For a richer sauce, consider adding a bit of butter at the end. Fresh herbs like thyme or rosemary can elevate the dish further and complement the wine beautifully.
Serving Suggestions
Serve the Pork Au Vin hot, garnished with extra chopped parsley. It pairs wonderfully with creamy mashed potatoes or crusty bread to soak up the sauce. For a complete meal, consider serving it alongside a fresh green salad or steamed vegetables. This dish also complements red wine, enhancing the overall dining experience.
Storage & Reheating
Leftovers should be cooled and stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over low heat, adding a splash of beef broth or water if the sauce thickens too much. Avoid microwaving, as it can make the pork tough.
Nutrition & Diet Analysis (per serving)
Each serving of Pork Au Vin(Pork With Wine Sauce) contains roughly 1264 calories, with 24g protein, 26g carbohydrates, and 122g fat. It is an excellent source of vitamin D (262% of the Daily Value), protein (48% of the Daily Value), and iron (38% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 482mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this recipe?
Yes, you can substitute the pork with chicken or beef. Keep in mind that cooking times may vary; chicken breasts will cook faster while beef may require longer simmering to tenderize.
What kind of wine should I use?
A dry red wine, such as Cabernet Sauvignon or Merlot, works best for this recipe. Avoid sweet wines, as they can alter the flavor profile of the dish.
Can I make this dish ahead of time?
Absolutely! You can prepare the dish a day in advance and refrigerate it. The flavors will meld beautifully overnight. Reheat gently before serving for the best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).