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Pork Loin with Pinot Noir Sauce Recipe

Pork Loin with Pinot Noir Sauce

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Average Rating:

Total Reviews: 17

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  • on November 06, 2011

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    This was excellent. You must use good bacon and be sure to let the wine reduce. If you follow the recipe this is restaurant quality.
    Thanks to Claire.

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  • on September 25, 2011

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    Wonderful!!!! I looked through the other reviews and found 2 posts to be helpful. I took the pork and rotated the sides to crisp the bacon. Put the pork into the oven for 9 minutes. The oven browned the edges of the bacon perfectly and gave it a little extra crisp. The next time I will add more shallots...I found them to be great in the sauce. Wonderful Claire!

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  • on August 31, 2011

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    I couldn't find demi-glace and I didn't read the reviews before I made it. So I bough a really concentrated beef paste and it made the sauce very very salty. Next time I will reduce the stock!

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  • on August 29, 2011

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    I did not see the episode, but it seems like a video is key here -- This recipe has so much potential, but the recipe is written up in an awful way. The fact that we need to rely on reviewers to tell us what Claire meant by "demi-glace" was annoying, but thank you reviewers for that. In any event, I also found it too salty even though I followed a reviewer's instructions to remove the bacon from the pan to make the sauce... Maybe its the type of bacon I used -- Wegmans peppered bacon, applewood smoked? As a last resort, my advice is to suggest to guests that they can remove the bacon wrapped around the pork if they find it too salty.

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  • on August 20, 2011

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    Made these for a dinner party but adjusted the recipe by turning the bacon wrapped tenderloin on there side to brown and rotated to get all sides. The bacon got crisp and worked great.

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  • on July 30, 2011

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    This is super good, and super easy. My husband and my father in law love this! I cut a small slit in each of the medallions and stuffed them with herbed cheese and raisins, and that was really good! Pinot sauce was a hit with everyone, too!

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  • on July 29, 2011

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    I brined my pork tenderloin the night before, my bacon also didn't crisp up. Next time I will cook my bacon half way before wrapping it around the tenderloin. My family loved this recepie!!

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  • on July 28, 2011

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    I made this last night and followed the directions; however, the bacon did not cook well at all. Did anyone else have this problem? I ended up having to put the pork loins back on the stove to get the bacon crispy. This resulted in the pork being way overcooked. Any suggestions are greatly appreciated!

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  • on July 25, 2011

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    Oh my word! That is all I know to say about what I just ate! It was super simple to make and my dinner guests loved it! To keep it from being to salty I just refrained from adding any salt. The bacon and demi-glace give it all the salt it needs. I was not able to buy the demi-glace so I reduced the beef stock for about 20 minutes. Work great! (Note 1 4c box will reduce to the 2c you need. All in all this is definitely going in the box!!! Thank you Claire!

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  • on July 24, 2011

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    This dish was as delicious as it looked when Claire made it! Making the demi-glace from stock took about 20 minutes. I agree that the bacon made the sauce very salty. Easy dish and very impressive.

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