Pork Loin with Pinot Noir Sauce

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for being only 5 ingredients, delish! Too all of you that are going off on the reviewers that didn't SEE the episode...take it easy! If you just follow the recipe then damn, you don't realize she says to reduce broth. Hellooooo why you gotta be like that?!

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this was great & beautiful to look at. no demi glace at my stores so i just add veg stock to my wine shallot sauce and it was great. hubby loved it. only thing i will do differently next time is brown the bacon on each side before going in the oven. I also did not cook the rest of the bacon as i really didnt see a point in its use. this was a great recipe all in all and i will make again

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The sauce was a nice addition to the pork. Pork came out juicy and almost melted in my mouth. The applewood smoked bacon added a nice smoky woodsy taste to the pork, but the extra bacon pieces on top almost made the dish to salty. I think next time I make this I will be leaving those extra pieces out, and just use canola oil, taking the grease from the pork pan for the shallots and sauce pan. I used beef broth instead of veal broth because I could not find it in the store. This recipe was super easy to make and tasted great! Went well with the remaining pinot noir!

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I used low sodium beef broth and reduced it by half for the demi glace. This dish was so good! The sauce is a knock out.

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haven't tried this one yet, but plan to tonight. Wanted to comment on what a couple others have said about the demi glace. If you are able to watch the actual episode, Clare explains how to make your own very easily. Take 4 cups of beef stock and simmer down to 2 cups (basically, a reduction. Also, what I noticed is missing from the online instructions... She cooked the crumbled bacon first, then used the bacon fat both to sear the pork loin and cook the shallots - she transferred a few tablespoons of the bacon fat to the cast iron skillet, seared the pork in that, and used the bacon pan to cook the shallots and make the sauce.

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I wanted to make this recipe one night and I didn't have pre-made demi glace in the house (and wasn't about to go out searching for some at 7pm. I'll have to go buy some to have it available in the future. But, to make this I added a little bit of beef bullion to the pinot sauce which I know didn't do the recipe justice, but it was still good. I'll have to get the real demi-glace to make it as indicated, and I'm sure it will be fabulous.

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Helloooo let's pay attention! Claire said a Demi Glacé is a homemade stock which is boiled down by half. If you are buying the Demi from Williams Sonoma, you are purchasing a Demi Concentrate. Instructions to dilute to a Demi Glacé is on the package. This dinner was delish and simple!