This Pork Loin with Hasselback Potatoes and Red Wine Demi-Glace is a luxurious, gourmet meal perfect for any special occasion or dinner party. The tender roasted pork is paired with crispy, seasoned Hasselback potatoes and a rich red wine demi-glace. A fresh arugula and yellow beet salad adds a refreshing and vibrant touch to balance the flavors, making this dish both indulgent and satisfying.
Why You’ll Love This Recipe
- Perfectly roasted pork loin – Tender, juicy pork with a beautiful caramelized crust and flavorful seasoning.
- Crispy Hasselback potatoes – A delicious twist on traditional potatoes with a crispy exterior and tender interior.
- Rich, velvety red wine demi-glace – The luxurious sauce adds depth of flavor to the entire dish.
- Refreshing salad – The light, fresh arugula and yellow beets bring a bright contrast to the richness of the meal.
- Elegant and impressive – This meal looks and tastes like it’s straight from a fine dining restaurant.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Pork Loin:
- 1.5 lb pork loin
- Olive oil
- Salt
- Black pepper
- Smoked paprika
- Garlic powder
- Dried thyme
- Ground cumin
For the Red Wine Demi-Glace:
- 1 cup red wine (Cabernet or Merlot)
- 1 cup beef broth
- Butter
- Flour
- Small shallot, finely chopped
- Garlic clove, minced
- Worcestershire sauce
- Black pepper
For the Hasselback Potatoes:
- 2 large potatoes
- Olive oil or melted butter
- Salt
- Black pepper
- Garlic powder
- Fresh parsley, chopped
For the Arugula & Yellow Beet Salad:
- 2 cups fresh arugula
- 1 small yellow beet, thinly sliced
- Olive oil
- Balsamic vinegar
- Grated Parmesan cheese
- Salt & pepper to taste
Directions
Prepare the Pork Loin:
- Preheat your oven to 375°F (190°C).
- Rub the pork loin with olive oil, salt, black pepper, smoked paprika, garlic powder, dried thyme, and ground cumin.
- Place the pork loin in a baking dish and roast for 45-50 minutes or until the internal temperature reaches 145°F (63°C).
- Let the pork rest for 10 minutes before slicing.
Make the Red Wine Demi-Glace:
- In a saucepan, melt butter over medium heat. Add shallots and garlic and sauté until softened.
- Stir in flour and cook for 1 minute to form a roux.
- Deglaze with red wine and simmer until the wine reduces by half.
- Add beef broth, Worcestershire sauce, and black pepper. Simmer until thickened, then strain the sauce if desired for a smoother texture.
Prepare the Hasselback Potatoes:
- Preheat the oven to 400°F (200°C).
- Slice the potatoes thinly, making sure not to cut all the way through. You can place a wooden spoon on each side of the potato to prevent cutting through.
- Brush the potatoes with olive oil or melted butter, then season with salt, pepper, and garlic powder.
- Bake for 40-45 minutes, basting with additional butter or oil midway through the baking process. Garnish with fresh parsley when done.
Assemble the Salad:
- In a bowl, toss fresh arugula and thinly sliced yellow beets with olive oil, balsamic vinegar, and grated Parmesan cheese.
- Season with salt and pepper to taste.
Serve:
- Plate the sliced pork loin over a drizzle of red wine demi-glace.
- Serve with Hasselback potatoes and a side of arugula and yellow beet salad for a balanced and beautiful presentation.
Servings and Timing
- Prep Time: 20 minutes
- Cooking Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Servings: 2 servings
- Calories: 650 kcal per serving
Variations
- Vegetarian option: Substitute the pork loin with roasted cauliflower steaks or a savory mushroom wellington for a plant-based twist.
- Add more vegetables: You can add roasted carrots, Brussels sprouts, or sautéed spinach to the plate for a more hearty vegetable component.
- Spicy kick: Add a pinch of cayenne pepper or chili flakes to the red wine demi-glace for a spicy contrast.
- Different potato preparation: If you prefer mashed potatoes, serve mashed potatoes instead of Hasselback potatoes with the same seasonings.
Storage and Reheating
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze the pork loin (without the salad) for up to 2 months. Allow it to thaw overnight in the fridge before reheating.
- Reheating: Reheat the pork and potatoes in the oven at 350°F (175°C) until heated through, about 15-20 minutes. Reheat the demi-glace on the stove over low heat.
FAQs
Can I use a different cut of pork for this recipe?
Yes, you can use pork tenderloin or a pork shoulder roast instead of the pork loin, though cooking times may vary.
What should the internal temperature of the pork loin be?
The pork loin should reach an internal temperature of 145°F (63°C) for optimal tenderness and juiciness.
Can I make the demi-glace ahead of time?
Yes, you can prepare the red wine demi-glace ahead of time and store it in the fridge for up to 3 days. Reheat it gently before serving.
Can I make the Hasselback potatoes with sweet potatoes?
Yes, sweet potatoes can be used for a different flavor, but they may cook slightly faster, so monitor the baking time.
How do I prevent the potatoes from sticking to the pan?
Use parchment paper or a non-stick baking sheet to prevent the Hasselback potatoes from sticking during baking.
Can I serve the pork loin without the red wine demi-glace?
Yes, the pork loin can be served without the demi-glace, but the sauce adds a rich flavor that complements the pork beautifully.
How do I know when the potatoes are done?
The potatoes are done when they are crispy on the edges and tender when pierced with a fork.
Can I use a different salad dressing for the arugula salad?
You can use any vinaigrette or dressing you prefer, such as lemon vinaigrette or a honey mustard dressing.
What other herbs can I use for the pork loin seasoning?
You can substitute the thyme with rosemary or sage for a different herbaceous flavor profile.
How do I make this dish more substantial?
Serve with a side of rice pilaf, roasted vegetables, or a rich gravy to make it more filling.
Conclusion
Pork Loin with Hasselback Potatoes and Red Wine Demi-Glace is a gourmet meal that will elevate any dinner. The perfectly roasted pork, rich red wine sauce, and crispy potatoes combine to create a savory, satisfying dish that’s sure to impress. Paired with a refreshing salad, it’s the perfect balance of flavors for a memorable meal. Enjoy this elegant dish for any special occasion or as an indulgent weeknight treat!
O
Print
Pork Loin with Hasselback Potato & Red Wine Demi-Glace
- Total Time: 1 hour 10 minutes
- Yield: 2 servings 1x
Description
A perfectly roasted pork loin served with a rich red wine demi-glace, crispy Hasselback potatoes, and a fresh arugula salad with yellow beets for an elegant and indulgent meal.
Ingredients
For the Pork Loin:
- 1.5 lb pork loin
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp ground cumin
For the Red Wine Demi-Glace:
- 1 cup red wine (Cabernet or Merlot)
- 1 cup beef broth
- 1 tbsp butter
- 1 tbsp flour
- 1/2 small shallot, finely chopped
- 1 clove garlic, minced
- 1 tsp Worcestershire sauce
- 1/2 tsp black pepper
For the Hasselback Potatoes:
- 2 large potatoes
- 2 tbsp olive oil or melted butter
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1 tbsp chopped fresh parsley
For the Arugula & Yellow Beet Salad:
- 2 cups fresh arugula
- 1 small yellow beet, thinly sliced
- 1 tbsp olive oil
- 1/2 tbsp balsamic vinegar
- 1 tbsp grated Parmesan cheese
- Salt & pepper to taste
Instructions
Prepare the Pork Loin:
- Preheat oven to 375°F (190°C).
- Rub the pork loin with olive oil, salt, black pepper, paprika, garlic powder, thyme, and cumin.
- Place in a baking dish and roast for 45-50 minutes, or until the internal temperature reaches 145°F (63°C). Let rest for 10 minutes before slicing.
Make the Red Wine Demi-Glace:
- In a saucepan, melt butter over medium heat. Sauté shallots and garlic until soft.
- Stir in flour and cook for 1 minute to form a roux.
- Deglaze with red wine and simmer until reduced by half.
- Add beef broth, Worcestershire sauce, and black pepper. Simmer until thickened. Strain if desired for a smoother sauce.
Prepare the Hasselback Potatoes:
- Preheat oven to 400°F (200°C).
- Slice potatoes thinly, stopping just before cutting through (use chopsticks to prevent cutting all the way through).
- Brush with olive oil, season with salt, pepper, and garlic powder.
- Bake for 40-45 minutes, basting with more butter midway. Garnish with fresh parsley.
Assemble the Salad:
- Toss arugula and sliced yellow beets with olive oil, balsamic vinegar, and Parmesan cheese. Season with salt and pepper.
Serve:
- Plate sliced pork loin over a drizzle of demi-glace, with Hasselback potatoes and salad on the side.
Notes
- For extra richness, you can finish the pork loin with a pat of butter after resting.
- If you prefer a slightly sweeter glaze for the pork, add a touch of honey to the red wine demi-glace.
- For a more complex salad, you can add roasted nuts like walnuts or hazelnuts.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course, Gourmet, Fine Dining
- Method: Roasting, Sautéing, Baking
- Cuisine: American, Gourmet
