Port Reduction Pork

with Roasted Root Veggies

Port Reduction Pork with Roasted Root Veggies

Port wine is naturally sweet on its own, but reducing it with cinnamon and other spices only enhances it's sweetness. This reduced sauce goes perfectly with seared pork loin and roasted veggies.
0 from 0 votes
Print Rate
Course: Main Course
Cuisine: American
Keyword: Pork, Port, Recipes, Simple Recipes, vegetables, Winter
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 2 people
Calories: 257kcal


  • Cutting Board
  • Chef Knife
  • Saute Pan
  • Sauce Pan
  • 2 Sheet Trays
  • Thermometer
  • Tongs
  • Heat resistant spoon/spatula
  • Mixing bowl


  • 10 oz Pork Loin
  • 1 Tbsp Thyme chopped
  • 2 cloves Garlic minced
  • 1 each Turnip diced
  • 1 each Rutabaga peeled, diced
  • 2 each Carrot peeled, diced
  • 2 stalks Celery diced
  • 1/4 cup Port Wine
  • 1 Tbsp Orange Zest
  • 1 Tbsp Lemon Zest
  • 1/2 each Lemon Juice
  • 1 each Clove
  • 1/4 tsp Cinnamon
  • 1/4 cup Water
  • Olive Oil as needed
  • Salt as needed
  • Pepper as needed


  • Preheat the oven to 375°F.
  • Season pork with salt and pepper. Sear in a pan with a bit of oil on each side. Finish in the oven until an internal Temperature of 145 F, about 30 minutes
  • Toss the veggies with oil, salt, pepper, garlic, lemon zest, and thyme. Roast in the oven until the veggies are tender, about 15 minutes
  • For the reduction mix the port, orange zest, lemon zest, water, clove, salt, pepper, cinnamon, and lemon juice in a sauce pan. Bring to a boil and simmer until the liquid reduces by 1/2. Pull off the heat
  • Serve sliced pork with the veggies and top with the port reduction
  • Serve & Enjoy!


Calories: 257kcal | Carbohydrates: 9g | Protein: 33g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 89mg | Sodium: 109mg | Potassium: 683mg | Fiber: 2g | Sugar: 3g | Vitamin A: 513IU | Vitamin C: 16mg | Calcium: 43mg | Iron: 1mg

Leave a Reply