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Marinated Pork Loin

This pork loin gets its great taste with just a few ingredients - marinade in dry red wine, bay leaves, white pepper and fresh thyme. You'll look forward to eating this feast.

  • 6 servings


Pork Loin

  • 400 ml Dry Red Wine
  • 5 Bay Leaves
  • 5 Lightly Crushed Peppercorns
  • 6 Fresh Thyme Sprigs
  • 2 Chopped Yellow Onions
  • Celeriac Cut Into Strips
  • 1½ kg Soft Pork Loin
  • 50 g Butter
  • 1 tsp Coarse Salt
  • Freshly Ground Pepper


  • 250 ml Whipping Cream
  • 75 ml Water
  • 90 g Wheat Flour
  • tsp Coarse Salt
  • Freshly Ground Pepper


  • 1½ kg Potatoes
  • Farm Dressing


Step 1

Mix the red wine with spices, onions and celery.

Step 2

Place the pork loin in a dish that fits well around it. Pour the marinade over. Let the pork marinate for 1-2 days in a refrigerator, turning it occasionally.

Step 3

Melt the butter in a frying pan until golden; brown the pork loin well. Add the marinade and salt and pepper. Let the pork fry for approximately 45 minutes on every side.

Step 4

Pour the cream and beat gently in a thick-bottomed pan, allowing it to boil.

Step 5

Stir in a thickening of water and flour and until the mixture is nice a smooth. Let it heat through. Season with salt and pepper.