Week 6 – Roasted Pork Loin with a Bordeaux Blend Demi Glace & Green Beans Al’Olio

Week 6 – Roasted Pork Loin with  a Bordeaux Blend Demi Glace & Green Beans Al’Olio (courtesy Jada Winery – paired with their Jack of Hearts)

Serves 4


1 1/2 lbs of pork loin, cleaned

7 sprigs fresh thyme, no stems and chopped

7 cloves fresh garlic, chopped

1 red bell pepper, cut into thin strips

1 1/2 lbs fresh green beans,

cook in boiling water until al dente and chill in ice water

2 T olive oil


2 cups Bordeaux style wine or blend

2 sprigs of thyme, whole with stem

1 shallot, peeled and rough chopped

1 quart beef broth

2 T cornstarch

Pork Loin:

Marinate pork loin for at least an hour with four cloves chopped garlic, seven sprigs chopped thyme, salt and black pepper to taste. Get a saute pan and heat nice and hot. You want to sear pork loin to a nice brown color all the way around. To cook pork place in heated oven at 400F. It should take 25 minutes to reach an internal temperature of 140F.


Place two cups wine, two sprigs of thyme and one shallot rough chopped in pot and reduce slowly until 3/4 of the way gone. Add one quart beef broth and reduce until 3/4 of the way gone. Mix 1/2 cup of water and 2T of cornstarch in a cup and mix thoroughly, no lumps. Add to sauce slowly; thicken until desired texture is reached.

Green Beans:

Place olive oil in a hot pan along with 2T of chopped garlic, red pepper strips and green beans. Cook until hot. Continue to stir. Do not let garlic burn.