Pork Au Vin Recipe | Yummly
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Pork au Vin

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Pork au Vin

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Simply pork cooked with wine. Cook with a good wine to bring out the flavors. Serve with fettucine alfredo, Sauteed Green Beans, and a fresh baguette.


  • 1 lb. boneless pork loin (cut into 3/4-inch slices)
  • 1 tsp. vegetable oil
  • 8 small onions (peeled)
  • 1/2 lb. mushrooms (halved)
  • 1/2 cup beef broth
  • 1 cup dry red wine
  • 1 Tbsp. dijon (style mustard)
  • 2 Tbsp. parsley (chopped)
  • 1 tsp. cornstarch (stirred together with 1 teaspoon water)
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    1. Brown pork in nonstick pan in oil over medium-high heat. Remove pork from pan, add onion and cook, stirring, until onions are browned. Remove onions from pan, add mushrooms and cook, stirring, until lightly browned. Return pork and onions to pan, add broth, wine and mustard; bring to boil, reduce heat, cover and simmer on low heat 8-10 minutes. Stir in parsley. Remove pork and vegetables to serving dish and let rest for 3 minutes. Stir cornstarch-water mixture into cooking juices; bring to a boil, stirring; pour over pork.
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