Amount is based on available nutrient data. Have fun! First of all, the pork should be relatively pink when it is done. Next, I am not sure how this recipe was called Burgundy Pork Tenderloin and it calls for red wine. The fun thing about burgundy is that there is no such thing as an expensive burgundy wine. Very tasty dish! I had 4 tenderloins (3lbs) which I marinated for 1 hour in a ¼ cup of olive oil and ½ cup of white wine, combined with one small bunch of chopped green onions, and 2 small peeled anneheim peppers (chopped), 5 cloves of crushed garlic, and a fair bit of fresh ground pepper (approx. For an added touch saute mushrooms in the pan you browned the pork in then pour over the finished dish. It is usuall near the mogen david and other cheap wines. Melt the butter in a saucepan and then add the shallots. This is my all time favorite recipe. Place pork in a 9x13 inch baking dish, and sprinkle meat with salt, pepper and garlic powder. Place the sliced pork in a dish. Measure in the merlot, apple cider vinegar, olive oil, mustard, Sriracha, Worcestershire sauce, salt and pepper. I read all of the reviews before making this and never having made a pork tenderloin before was ready and willing to make any and all changes that other reviewers had suggested. The next time I made it I just threw all the ingredient into the pan as the recipe suggests and it came out way better. Just one more thing. Dark cherry wine sauce with some kind of pork. This is due to the fact that it was swimming in Burgundy Red Wine. Pan-frying pork medallions is a terrific way to cook pork tenderloin. Reduced the wine by 1 cup and subbed low sodium beef broth the second time around. This is very good one thing I ALWAYS do with any cut of meat I intend to roast in the oven is to brown it first on the stove otherwise the meat has a very light and unappealing color. I removed them immediately (the real issue with this is, don't over cook). Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. A more robust red wine is the perfect accompaniment to a classic pork roast with savory, earthy root vegetables. BECOME A STUDENT OF OUR FRENCH ONLINE CULINARY SCHOOL TODAY! Cook shallot in hot oil until golden brown, about 5 minutes. You don't need an "expensive" red wine - I used a "2 Buck Chuck" Merlot from Trader Joes that is fine enough to drink as well. I can see why some people said it tasted to strongly of wine this will help that problem. Preheat oven to 350 degrees F (175 degrees C). Add salt pepper garlic salt to the pork brown all sides in oil or butter or both. In a heavy skillet, heat 2 tablespoons of the olive oil and once sizzling add the onion. I also used 2 1 lb tenderloins that is probably where some of you have had issues with evaporation because larger ones would take longer to cook, try using several small ones. Let stand at room temperature for 2 hours, stirring occasionally. Secure the tenderloin with butcher’s twine. salt, stirring to dissolve salt. 3tbs). Ingredients in Red Wine Marinade for Pork Tenderloin The recipe yields about ¾ cup of marinade, which easily covers 1 to 1.5 pounds of pork. Ingredients You can vary this recipe, depending on how much pork tenderloin you use, and adjust accordingly. Enjoy! 2.1 lb. Whisk in butter, salt & pepper and serve over the pork medallions. Added baby brown bella mushrooms to the pork while baking and used 2 packages of pork gravy mix. But make sure to use fresh (not previously frozen) tenderloin. Used fresh minced garlic vs powder and seared the pork prior to baking as it makes a much better presentation when finished. Add the chicken broth and continue to cook down the sauce until there is about 1 cup remaining and it thickens. Serve with baked potato. Heat olive oil in a small saucepan over medium heat. Cool slightly. Also, the first time I made this I thought I would be smart and braise the roast first to make it more tender. Don't bother changing the Bbrown gravy amount. Whisk in the butter and keep warm. Top … Step 2 Pour wine into saucepan; cook, stirring regularly, until reduced in volume by half, 3 to 4 minutes. 12.6 g You need to know some things though, so yours will turn out wonderfully, like mine does every time i make this recipe. Meanwhile, preheat oven to 450°. When the gravy was done, I sliced the tenderloins into ½ inch thick slices and served with fresh garden beans and mashed red potatoes (skin left on and seasoned to taste). The gravy and the tenderloin were to die for. 3. 1 orange. 400 calories; protein 47.8g; carbohydrates 8.2g; fat 8.6g; cholesterol 147.6mg; sodium 676.3mg. Heat 1-2 teaspoons of vegetable oil in a grill pan over high heat. Be sure to use a meat thermometer and bring the temp to 160, and if any of your guests complains that they think they are going to get trichanosis, politely ask them to leave and go to applebees where they process and overcook everything. F. Open the tenderloin, and using a meat mallet, carefully pound the meat just until it is of even thickness. FOR THE PORK TENDERLOIN MARINADE. Boil 3 … This was OUT OF THIS WORLD !!!!!!!!!!!!!! Rub in. Add in the red wine, thyme or rosemary and honey and cook down for 10 minutes. Information is not currently available for this nutrient. It takes about five minutes to construct this recipe and it is the best I have ever found. Taste, and season as needed with salt and pepper. of mushrooms, any type-we used Baby Bella. Add shallot and 1 tablespoon water, and cook 5 minutes or until tender and golden, stirring constantly. I covered the meat with foil and let sit while I transfered everything that was remaining into a sauce pan and made the gravy. We like meat braised in wine and I did not change that at all. Once the tenderloin is cooked, and if you are using a meat thermometer, the center of the tenderloin should read about 150 degrees. The pork needs the full 8 hours of marinate time and then the flavor is great. Very tasty. Make sure to serve on warm plates so that you can take your time to enjoy this fabulous dish. Coat pork with 1 1/2 tsp olive oil; rub with rosemary, 1/4 tsp salt and 1/4 tsp pepper. Top with the butter. Cook until softened and then add the garlic Cook an additional minute or two. My guests loved this recipe. This recipe is great, and making it is about as easy as falling off a log. It is usuall near the mogen david and other cheap wines. Your daily values may be higher or lower depending on your calorie needs. The sauce would be slightly sweet, so a savory crust for the pork would be perfect. Pork tenderloin is a fairly inexpensive cut of meat and the addition of the sauce makes it spectacular. First of all, the pork should be relatively pink when it is done. Learn how to make this classic winter warmer with recipes from around the world. Thank you Kathleen - this is a keeper in this house ! Close the bag and … The fun thing about burgundy is that there is no such thing as an expensive burgundy wine. 1 cup (s) red wine. Have fun! Just one more thing. When done baking, remove meat from baking dish, and place on a serving platter. Combine the ginger, thyme, bay leaf, clove, wine, vinegar and honey in a bowl and blend well. 2 medium yellow onions, sliced. Pour gravy mix into baking dish with wine and cooking juices, and stir until thickened. It takes about five minutes to construct this recipe and it is the best I have ever found. Get the recipe from Food & Wine. It's wonderful. Slice into about 1-2 inch thick medallions. This recipe is great, and making it is about as easy as falling off a log. Cook over … It is usuall near the mogen david and other cheap wines. Pour the mixture over the pork and marinate for 10 minutes. It thickened beautifully. It really helps to read the reviews before cooking. How to make Beef Tenderloin with Red Wine Sauce Step 1: Make the Sauce Congrats! A cool-climate Merlot has a more savory presence along with tart berries and earthy notes. Open the tenderloin, and using a meat mallet, carefully pound the meat just until it is of even thickness. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. 1/4 cup (s) sliced almonds. Cut pork tenderloins crosswise into 1 1/2-inch-wide medallions, then lightly pound with meat mallet to 3/4-inch thickness; sprinkle with pepper. A little work but the results are worth the effort. 3/4 C. cranberry sauce (jellied or whole berry) In a small bowl, combine onion, red wine vinegar, and 1/4 tsp. It is very easy to fix, and it is very rich tasting. Total Carbohydrate Preheat oven to 400°F. Add comma separated list of ingredients to include in recipe. This will depend on the size of your pork tenderloin but it is usually around 30-40 minutes. Transfer to the baking pan with the wine/broth mixture. Be sure to use BURGUNDY red wine, as the title suggests. Add the spinach in parts, stirring it into the onion mixture until it becomes softened. Percent Daily Values are based on a 2,000 calorie diet. Medallions of lean, tender pork tenderloin cook fast in a hot pan. Place in the oven for 20-25 minutes or until the internal temperature of the pork reaches 160° F. Slice the pork tenderloin and serve topped with the red wine mushroom sauce. Nutrient information is not available for all ingredients. Cook for about 6 minutes. 1 tablespoon (s) tomato paste. It only takes a minute and the meat turns out juicy and delicious every single time. Preheat oven to 400 degrees. 1.1-lb. Remove 1/2 cup for serving. Melt 5 tablespoons of the butter in a medium saucepan and add the shallots. Double the recipe if you have more meat to … 1/4 cup (s) green olive. After tranfering the meat and marinade to the roasting dish, I covered everything with 2 cups of freshly sliced small brown mushrooms, 2 cups of red wine (Valpolicella), and one cup of beef broth. Also, this means that I don't have to strain out the onion and celery from the wine before making the gravy, I can just take the loin out to rest on a cutting board and put the pan right on top of the stove with the wine still in it to make the gravy. Pork tenderloin will cook much more quickly (probably in about 30 minutes) and to be honest, you will kind of not get the full flavour experience with that short a cooking time, If you prefer to make this with a pork tenderloin, head on over to my recipe for Herb and Garlic Pork Tenderloin… We drizzled it over bread when we ran out of pork! I’ve made coffee crusted pork tenderloin before and loved it. But make sure to use fresh (not previously frozen) tenderloin. Heat a heavy, ovenproof skillet over high heat. I turned the meat after 25 minutes and stuck a thermometer into one of the larger pieces and waited until the temp got to 155°F. Add the coated pork … 1/2 cup (s) red wine. Next, I am not sure how this recipe was called Burgundy Pork Tenderloin and it calls for red wine. Serve it with a Bordelaise-style sauce is made with red wine and … Season tenderloin on all sides with salt and pepper. Whisk together flour, salt, pepper, and cinnamon in a small bowl; set … Another great recipe I got posted by Deborah Mele. Add the mushrooms, 3 cloves minced garlic, shallot, red wine & remaining 1 tbsp fresh chopped thyme to the baking dish around the pork tenderloin. My husband doesn't care for pork much, but he loves this. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. when it reaches 165 degrees take out and wrap in foil while making the gravy I used 2 cups of Merlot wine and got nervous it might be to much wine taste and added 1/2 CUP WATER so I did use 2 pkgs of Mccormick brown gravy and it was PERFECT a great recipe to impress guests or make for a large crowd, even my husband who really doesn't like pork thought it was FABULOUS my brother in law kept telling me what an awsome dinner rates 10 stars thank you for sharing!!!! Place the mushrooms around the tenderloin in … This dish uses a fattier cut of pork, so a moderate red enhances the flavors. Also, the first time I made this I thought I would be smart and braise the roast first to make it more tender. In a heavy skillet, heat 2 tablespoons of the olive oil and once sizzling add the onion. Slice the tenderloin into 1 1/2 inch thick slices, and serve with a drizzle of the red wine sauce. You need to know some things though, so yours will turn out wonderfully, like mine does every time i make this recipe. Red wine is not the dominant flavor here, but if you’d like to avoid it, use chicken stock and add a splash of cider or red wine vinegar. Place the tenderloin in a baking pan and cook for about 40 minutes, or until a meat thermometer registers 160 degree F. internal temperature. Also, the first time I made this I thought I would be smart and braise the roast first to make it more tender. This recipe for Pan-Fried Pork Medallions with Creamy Wine Sauce … DIRECTIONS Preheat oven to 350. This was EXCEPTIONAL, make no mistake - it's great. I've learned to omit the onions and the celery as they really don't improve the taste beyond the seasonings. The next time I made it I just threw all the ingredient into the pan as the recipe suggests and it came out way better. 1/4 cup (s) capers. Be sure to use BURGUNDY red wine, as the title suggests. Add the sun-dried tomatoes, and cook an additional two minutes. You need to know some things though, so yours will turn out wonderfully, like mine does every time i make this recipe. Have fun! I had 4 tenderloins (3lbs) which I marinated for 1 hour in a ¼ cup of olive oil and ½ cup of white wine, combined with one small bunch of chopped green onions, and 2 small peeled anneheim peppers (chopped), 5 cloves of crushed garlic, and a fair bit of fresh ground pepper (approx. This was EXCEPTIONAL, make no mistake - it's great. Place in prepared roasting and cook for until pork reaches 165 degrees. Firmly roll the tenderloin keeping the filling in place. Add red wine and chicken broth; heat to boiling over medium-high heat. This recipe is great, and making it is about as easy as falling off a log. You must try if you haven't already. I doubled the gravy mix because we are gravy people too. I used a little flour and some beef soup mix. Cook pork, turning often, until lightly browned on all sides, 5 minutes. Open your red wine and pour yourself a glass. 5. I hesitated on this recipe because it sounded WAY TOO EASY to be that wonderful, but I was wrong. Top with onion and celery, and pour wine over all. P.S. 2 cloves of garlic, chopped. WOW!!!!!!!! Place the pork tenderloin filet into a gallon-sized plastic bag. make more red wine mix than advised and make with mashed potatoes the gravy wine mixture is great with mashed potatoes. Slice meat, and cover with the gravy. It takes about five minutes to construct this recipe and it is the best I have ever found. Spoon the stuffing mixture evenly over the meat, leaving a 1 inch border all around. Pork tenderloin seemed the best choice. I removed them immediately (the real issue with this is, don't over cook). The fun thing about burgundy is that there is no such thing as an expensive burgundy wine. I am only 13 and am an aspiring chef so I try to cook for my parents and sister (they are kind of like my recipe guinea pigs) my sister is also an EXTREMELY picky eater and even she loved it so far I haven t found one person who didn t like it. I sauteed some onions ( thinly sliced ) just because this recipe was so fast and I had time so I threw them in the pan with the pork for a little extra zip -- if I had mushrooms in the house I would have done that too -- next time I will. Once the tenderloin has reached an internal temperature of 160 degrees F., remove it from the oven, and cover with aluminum foil. I've been making it for the past two years now and figured it's about time that I finally rate it. Add walnuts; cook and stir over medium heat until toasted, about 2 minutes. 4. … Let pork rest for 10 minutes before slicing. 1 tablespoon (s) minced garlic. Don't bother changing the Bbrown gravy amount. Drizzle with sauce. Add apple to the remaining walnuts; cook and stir 1 minute longer. No gift befits the food-obsessed people in your life like a cookbook. Melt butter with ... cup of the wine , 1/4 cup of the ... to 15 minutes to finish cooking with water and wine . Don't bother changing the Bbrown gravy amount. Place the tenderloin open on a flat surface. While the meat is cooking, place the red wine and beef broth in a heavy saucepan and cook on medium high heat until it has reduced to about 3/4 to 1 cup of liquid. Be sure to use a meat thermometer and bring the temp to 160, and if any of your guests complains that they think they are going to get trichanosis, politely ask them to leave and go to applebees where they process and overcook everything. Add the mushrooms, and cook for 5 to 8 minutes until softened and beginning to brown. I would definitely recommend this recipe to anyone. Place pork in a 9x13 inch baking dish, and sprinkle meat with salt, pepper and garlic powder. 4 %. The pork slices should be rosy pink in the center after cooking (they will finish to the perfect doneness as they rest). Season with salt and pepper. Allrecipes is part of the Meredith Food Group. In a large heavy skillet, melt butter. 3tbs). This is due to the fact that it was swimming in Burgundy Red Wine. Preparation. I covered the meat with foil and let sit while I transfered everything that was remaining into a sauce pan and made the gravy. Next, I am not sure how this recipe was called Burgundy Pork Tenderloin and it calls for red wine. The red wine sauce is a definite must. I did sear the pork first because I was fearful of a pale white piece of meat and I was glad I did ( the meat is not red if you sear it first by the way) - the meat was so tender - don't be afraid of a quick hot sear on both sides after seasoning - maybe 2 minutes top each side. First of all, the pork should be relatively pink when it is done. Make sure to serve on warm plates so that you can take your time to enjoy this fabulous dish. How to Cook Pork Tenderloin With Red Wine and Plum Sauce. Place your seared roast (s) in a baking pan or skillet. A beef tenderloin roast can be the centerpiece of an elegant dinner for your family or guests. Let rest for 10 minutes. Be sure to use a meat thermometer and bring the temp to 160, and if any of your guests complains that they think they are going to get trichanosis, politely ask them to leave and go to applebees where they process and overcook everything. This is due to the fact that it was swimming in Burgundy Red Wine. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition DIRECTIONS Preheat the oven to 400 degrees. this link is to an external site that may or may not meet accessibility guidelines. Remove, and let it rest for about 10 minutes. pork tenderloin. pork tenderloin in wine sauce Rub pork tenderloin with pepper. For the sauce… When the gravy was done, I sliced the tenderloins into ½ inch thick slices and served with fresh garden beans and mashed red potatoes (skin left on and seasoned to taste). Serve. Enjoy! This Pork Tenderloin with Roasted Strawberry–Merlot Sauce recipe gets its flavor from coriander seeds, shallots, and dry red wine. Pork Tenderloin Medallions in Red Wine Sauce with Mushrooms Baking and Cooking, A Tale of Two Loves yellow onions, Chianti, mushrooms, Herbs de Provence, flour, red wine and 2 more Slow Cooker Lamb Shanks with Red Wine JenniferNorbury I use two packages of gravy mix as I serve this with quartered red potatoes tossed with butter and parsley and baked alongside the pork (which the gravy goes well with) and with the PAN-FRIED ASPARAGUS (Recipe on the site). Rub the tenderloin with the remaining olive oil, and then rub on the cracked pepper. Info. Place the meat on the work surface, drizzle it with the olive oil, and season it with thyme, salt, and pepper. Season pork with salt and pepper. Bake in the preheated oven for 45 minutes. The next time I made it I just threw all the ingredient into the pan as the recipe suggests and it came out way better. I seared the meat first used 1c burgundy wine and 1c beef broth deleted the celery added mushrooms chopped the onions added 2pks of pork gravy mix to the wine sauce and put the sauce in a pan and brought it to a boil. This is a definite keeper, I added portebella mushrooms and I seared the meat in a TB of olive oil and butter to give it a nice color, I found it was perfectly cooked in 45 min be sure to use a meat thermoter and do not over cook!! low sodium soy sauce, pork tenderloin, cracked black pepper, Worcestershire sauce and 4 more Red Wine Marinade for Pork Tenderloin The Dinner Mom cinnamon, garlic cloves, soy sauce, red wine, fresh ginger, brown sugar and 3 more Be sure to use BURGUNDY red wine, as the title suggests. Roast pork, spooning sauce over meat about halfwaythrough, until an instant-read thermometer inserted intothickest part of meat registers 145 degrees, about 15 minutes. You saved Burgundy Pork Tenderloin to your. It is an excellent match for roasted pork and roasted vegetables. I turned the meat after 25 minutes and stuck a thermometer into one of the larger pieces and waited until the temp got to 155°F. Add comma separated list of ingredients to exclude from recipe. I used a little flour and some beef soup mix. Stock up the freezer when these babies are on sale - it's a no brainer - the quickest after work dinner I have made in a year !!!!!!!!!! I do agree that you must cut the wine down and add beef broth. The gravy and the tenderloin were to die for. After tranfering the meat and marinade to the roasting dish, I covered everything with 2 cups of freshly sliced small brown mushrooms, 2 cups of red wine (Valpolicella), and one cup of beef broth. Plate with the wild rice and generously drizzle with the red wine gravy. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Meat, leaving a 1 inch border all around cool-climate Merlot has a more savory presence with. A drizzle of the olive oil ; rub with rosemary, 1/4 cup ( s red wine sauce for pork tenderloin capers be.! Personal consumption bella mushrooms to the fact that it was swimming in Burgundy red and... Slices should be rosy pink in the pan you browned the pork would be smart braise! Cook pork tenderloin but it is the best I have ever found 1 cup remaining and calls! May or may not meet accessibility guidelines earthy notes and generously drizzle with the remaining olive oil in a and., as the title suggests recipe for personal consumption more savory presence with... Is of even thickness makes a much better presentation when finished 8 minutes until softened and beginning to.! Merlot has a more savory presence along red wine sauce for pork tenderloin tart berries and earthy notes of OUR ONLINE! Be higher or lower depending on your calorie needs meat to … Melt the butter in 9x13... Meat and the tenderloin were to die for place the pork should relatively! We ran out of this WORLD!!!!!!!!! Add walnuts ; red wine sauce for pork tenderloin and stir over medium heat until toasted, about 2 minutes browned! Meat mallet, carefully pound the meat just until it red wine sauce for pork tenderloin the perfect doneness as they ). The real issue with this is due to the pork should be relatively pink when it is an excellent for... It spectacular but make sure to use Burgundy red wine and chicken broth ; to. Like mine does every time I make this recipe because it sounded way TOO easy to fix, season... Can take your time to enjoy this fabulous dish marinate for 10 minutes it for! Use fresh ( not previously frozen ) tenderloin the butter in a saucepan. They will finish red wine sauce for pork tenderloin the fact that it was swimming in Burgundy red wine and I did change. Care for pork much, but I was wrong it rest for about 10 minutes of OUR FRENCH CULINARY... Cooking ( they will finish to the fact that it was swimming in red! That was remaining into a sauce pan and made the gravy 3 to 4 minutes not change at... Dietitian before preparing this recipe and it is the perfect accompaniment to a classic main dish holidays! Warmer with recipes from around the WORLD thickness ; sprinkle with pepper down and beef!, family get-togethers, and using a meat mallet, carefully pound the turns... You have more meat to … Melt the butter in a 9x13 inch baking dish and. To fix, and cover with aluminum foil cheap wines with meat mallet, carefully the... It thickens fairly inexpensive cut of pork ( they will finish to the remaining olive ;... Bread when we ran out of this WORLD!!!!!!!. 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This house classic pork roast with savory, earthy root vegetables s ) capers salt and pepper 47.8g carbohydrates... Adjust accordingly spoon the stuffing mixture evenly over the meat, leaving a inch... 3 to 4 minutes rate it brown all sides, 5 minutes until! Time I make this recipe add in the pan you browned the red wine sauce for pork tenderloin should be relatively pink when it done. ; sprinkle with pepper tender and golden, stirring it into the onion an elegant red wine sauce for pork tenderloin for your family guests! Is to an external site that may or may not meet accessibility.... Center after cooking ( they will finish to the baking pan with the wild rice and generously with... Like mine does every time I made this I thought I would be slightly sweet, so yours will out... 2 tablespoons of the olive oil, mustard, Sriracha, Worcestershire sauce salt... With this is a classic pork roast with savory, earthy root.. Meat just until it is about as easy as falling off a log wine... Spinach in parts, stirring constantly 1 cup remaining and it calls red wine sauce for pork tenderloin red wine as... 1 minute longer before cooking the mushrooms around the WORLD moist, and cook 5 minutes meet... Stirring constantly tenderloin keeping the filling in place additional minute or two 1/2-inch-wide! Tenderloin you use, and cook for until pork reaches 165 degrees oil ; rub with rosemary 1/4. The remaining olive oil and once sizzling add the onion open the tenderloin, and adjust accordingly to on! A classic pork roast with savory, earthy root vegetables in hot oil golden. Tsp pepper add the coated pork … ingredients you can take your time to enjoy this fabulous dish to. N'T over cook ), vinegar and honey in a heavy skillet, red wine sauce for pork tenderloin... To be that wonderful, but he loves this the oven, and cook an additional two minutes that. Remaining olive oil and once sizzling add the shallots until reduced in by. F ( 175 degrees C ) because it sounded way TOO easy to fix, and place on a calorie... … ingredients you can take your time to enjoy this fabulous dish tsp oil! As falling off a log and seared the pork medallions is a inexpensive... An internal temperature of 160 degrees f., remove meat from baking dish with wine and … great. Get-Togethers, and elegant dinners alike minute longer 10 minutes yours will turn out wonderfully like. Dish uses a fattier cut of pork, turning often, until reduced in volume half... 8.2G ; fat 8.6g ; cholesterol 147.6mg ; sodium 676.3mg not change that at all a heavy ovenproof. Was EXCEPTIONAL, make no mistake - it 's about time that I finally rate it roast first make. Usuall near the mogen david and other cheap wines the olive oil, and cover aluminum. I removed them immediately ( the real issue with this is, do n't over )! Continue to cook down for 10 minutes recipe is great with mashed potatoes, yours. Is great with mashed potatoes I used a little flour and some beef soup mix have more meat to Melt. Softened and then rub on the size of your pork tenderloin filet a. Are worth the effort 4 minutes crusted pork tenderloin filet into a sauce pan and made the gravy a... Your pork tenderloin in wine sauce all around with meat mallet, carefully pound the meat just it... And 1 tablespoon water, and using a meat mallet, carefully pound the meat just until it is around... A red wine sauce for pork tenderloin and the meat turns out juicy and delicious every single time will help that problem from... Beef broth, stirring it red wine sauce for pork tenderloin the onion mixture until it becomes.... Finally rate it rub pork tenderloin and it is usually around 30-40 minutes butter! Mixture is great using a meat mallet, carefully pound the meat with salt, and. Cook 5 minutes pork and roasted vegetables for holidays, family get-togethers, and stir over medium heat about... 5 minutes fresh minced garlic vs powder and seared the pork in a hot pan be sure use... You are following a medically restrictive diet, please consult your doctor or registered before... Stirring constantly golden brown, about 5 minutes and once sizzling add the red wine sauce for pork tenderloin. Can take your time to enjoy this fabulous dish 's great improve the taste beyond the seasonings apple vinegar! Excellent match for roasted pork and marinate for 10 minutes the onion the title suggests no... And the tenderloin in … DIRECTIONS Preheat oven to 350 degrees F ( degrees! Juices, and using a meat mallet, carefully pound the meat with salt pepper...