B.R. Cohn Winery & Olive Oil Company

Roasted Pork Loin

Roasted Pork Loin

Serves 4
3 hours prep time
Pair with our Pinot Noir


  • 2 pound boneless pork loin roast

  • ¼ cup B.R. Cohn Basil-Garlic California Olive Oil

  • 1 cup Pinot Noir, divided into 1/2

  • 3 shallots minced

  • 2 cloves garlic minced

  • 1-tablespoon fresh thyme

  • Salt & pepper to taste

  • Salt and freshly ground pepper


Succulent Pork Roast with fragrant garlic, thyme & red wine.

Preheat oven to 350 degrees°. Crush garlic with thyme, salt & pepper to make a paste. Pierce meat with a sharp knife in several places & press the garlic paste into the openings. Rub the meat with the remaining garlic mixture & olive oil. Place pork into a roasting pan & with ½ cup B.R. Cohn Pinot Noir into the oven. Cook for approximately 2 hours, turning & basting with the pan liquids. Check roast with an instant read thermometer, should be 160 degrees. Remove roast from pan, place on serving platter & cover with aluminum foil, should rest for 10-15 minutes before slicing. In the mean time add remaining ½ cup Pinot Noir, stir to loosen browned bits of food on the bottom & reduce in half. Serve pork with pan juices.

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