Red Wine Braised Pork with Rosemary and Fire Roasted Tomatoes

by Ian Wickman


Red Wine Braised Pork with Rosemary and Fire Roasted Tomatoes
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5 from 1 vote

Red Wine Braised Pork with Rosemary and Fire Roasted Tomatoes

Deep, earthy flavors for this succulent slow cooked pork served over polenta infused with vegetable broth. Wonderful for a cool spring evening outside or keeping cozy during those damp grey times as well.
Prep Time 10 minutes
Cook Time 8 hours 10 minutes
Total Time 8 hours 20 minutes
Servings 8
Author Ian Wickman


Braised Pork

  • 4 lb bone in pork loin or shoulder
  • 1 sprinkle salt
  • 1 sprinkle pepper
  • 1/2 tsp ground cumin
  • 1/2 each onion, diced
  • 3 each carrots, diced
  • 4 cloves minced garlic
  • 3 sprigs rosemary
  • 1 sprig sage
  • 1 tbsp olive oil
  • 2 cups dry red wine
  • 2 cups fire roasted tomatoes with juice (can make your own or use canned)
  • 1 tsp salt (depending on if your tomatoes are salty you may need more or less, can always be adjusted later as well)
  • 4 cups vegetable broth infused polenta (can cook your own with at least half broth, or reconstitute precooked with vegetable broth over low heat)
  • 1/2 cup shredded parmesan
  • 1/4 cup fresh basil, chopped


For Braised Pork

  • Bring pork out of the refrigerator and sprinkle all over with salt, pepper, and cumin. Let sit out while prepping the remaining ingredients.
  • Dice the onion and carrots.
  • Mince the garlic.
  • Heat large pan over medium (I use my slow cooker insert if it can withstand direct heating on a burner).
  • Add oil to hot pan and swirl.
  • Saute onions, carrots and garlic over medium heat for 3 minutes or so.
  • Add rosemary and sage sprigs to the pan and continue to cook all vegetables over medium heat until soft, about 2 more minutes.
  • Remove vegetables and herbs from pan and set aside.
  • Turn heat up slightly to medium high.
  • Brown pork on all sides about 1 - 2 minutes per side.
  • Add vegetables back into pan, add red wine, fire roasted tomatoes, and salt to pan, stir and continue to cook for a minute or 2.
  • Transfer to slow cooker and cook over low for 8 hours.
  • Remove pork from slow cooker and put in bowl.
  • Remove pork bones and pull apart pork into small bits with 2 forks.
  • Ladle braising liquid and bits into shredded pork, probably needs 1 - 2 cups or so. Stir all together and let sit a minute while setting up the polenta plates.
  • Spoon polenta onto plates, should be soft and spread out a bit on the plate.
  • Top with braised pork, ladle a bit of the braising liquid over pork and polenta, sprinkle with parmesan and the chopped fresh basil and serve!

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1 comment

Gary Wickman May 31, 2018 - 5:15 am

5 stars
I tried this recipe tonight. It turned out great. Very tasty, I served it with grilled lemon cauliflower and fresh lettuce salad from our garden. Thanks for the great recipe.


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