Spanish Pork with White Wine

Spanish Pork with White Wine


"Classic Spanish preparation - simple, elegant, tasty."


55 m servings 400 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 400 kcal
  • 20%
  • Fat:
  • 23.4 g
  • 36%
  • Carbs:
  • 2.8g
  • < 1%
  • Protein:
  • 28.7 g
  • 57%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 364 mg
  • 15%

Based on a 2,000 calorie diet

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  • Prep

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  1. Chop up the garlic and rub it into the pork; rub in some salt to taste. Heat oil in a large skillet and brown the pork. Add the pepper to taste, wine and stock and bring all to a boil.
  2. Reduce heat to low, cover skillet and let simmer for 50 to 55 minutes or until internal temperature of pork has reached 145 degrees F (63 degrees C). Cut pork into bite size pieces and serve it in the cooking liquids.
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  1. 21 Ratings


My husband really liked this recipe. One thing to note is the cooking time is WAY off. You are cooking it in a pan - no way will it take 55 minutes. I think I cooked it for 20-25 because I wa...

I would give this a 5+ if I could - this was delicious and so very tender (and EASY!!), and went over VERY well for dinner! I used pork tenderloin, and tripled the recipe (but really should have...

The pork came out soooooooo tender!!! I only used a 1/2 cup of the wine, maybe that was a mistake. It was missing something for our tastes. Not sure how, but I am going to play around with this...

I used red wine, as i had it on hand and prefer it, and the dish turned out beautifully. I removed the roast after fully cooked, and reduced the "liquids" down with a little cornstarch and made ...

I sliced my pork tenderloin into medallions, and marinated it in minced fresh garlic and a little olive oil for about 6 hours. It turned out super tender, and the flavor was pretty good, but if ...

I loved the flavor and I had the butcher tenderize the pork so they were very tender the only problem was that they seemed a little dry. I donlt know whether I over cooked them. I will definit...

This was just okay. I wasn't too impressed.

We cooked it on the BBQ on low heat and it was extremely tender and delicious.

This was allright but it was lacking that "wow" factor. I used a pork tenderloin, I cut lots of little slits that I inserted slivers of garlic in (in addition to rubbing the minced garlic over t...