Red Wine-Braised Pork Fillet with Golden Caramelized Onions
Introduction
At Mama Florence, we love sharing recipes that capture the heart of Tuscan home cooking. This red wine-braised pork fillet is a rustic classic — tender meat simmered slowly in bold red wine, paired with sweet, golden caramelized onions. It’s simple, soulful, and perfect for a cozy dinner, especially when served with polenta or crusty bread. A true taste of Tuscany, made to be shared.
Ingredients
4 servings
Pork Fillet Cooked in Chianti Wine Ingredients
- Pork Fillet 800 grams
- Red wine 0.5 cup
- Rosemary (Branch) 1
- Extra-virgin olive oil as needed
- Salt and Pepper as needed
- Onion 1
Caramelized Onion Ingredients for Pork Fillet Cooked in Wine
- Sugar (Granulated) 1 pinch
- Onion 2
- Extra-virgin olive oil as needed
- Balsamic vinegar 1 table-spoon
- Thyme (Stalk) as needed
- Butter 1 table-spoon
- All-purpose flour 1 table-spoon
Preparation
Prepare and Brown the Pork Fillet
Secure the pork fillet with kitchen twine to maintain its shape, then slice it into 2.5 cm thick medallions. Season generously with salt and freshly ground black pepper. In a medium sauté pan, heat a drizzle of extra-virgin olive oil alongside a sprig of rosemary. Sear the pork medallions on all sides until a deep golden crust forms. Remove the pork from the pan and set aside briefly. Pour your chosen red wine into the hot pan to deglaze, allowing the alcohol to evaporate and the flavors to concentrate.
Create the Caramelized Onion Topping
Peel and finely slice the onions for optimal caramelization. In a separate sauté pan, warm a splash of olive oil over medium heat. Add the onions and a pinch of salt, stirring occasionally. Let them soften and turn translucent—be patient, as this may take 15-20 minutes depending on the onion variety. Once they start to caramelize and become meltingly soft, sprinkle in sugar, drizzle with balsamic vinegar, and add a touch of thyme. Continue cooking, stirring gently, until the onions achieve a rich golden color and an irresistible sweetness.
Finish the Braise and Plate the Dish
Return the browned pork medallions to the pan with the reduced wine sauce. Let them simmer gently for 10-15 minutes, allowing the meat to infuse with the sauce’s deep flavors. To thicken the sauce, whisk in a small piece of butter dredged in flour—this classic technique will lend a velvety texture. Stir consistently until the sauce reaches your desired consistency. Carefully snip and remove the kitchen twine, then arrange the pork medallions on a serving platter. Top each with a generous spoonful of caramelized onions and finish with a drizzle of the glossy wine sauce. Serve immediately for maximum enjoyment.
Conclusion
This red wine-braised pork fillet is more than just a recipe — it’s a celebration of time-honored Tuscan flavors and the joy of slow cooking. The tender pork, steeped in wine, paired with the sweetness of caramelized onions, is the kind of meal that fills the house with irresistible aromas and invites everyone to the table.
From our kitchen to yours — buon appetito, and may every bite remind you of Florence.
