1/2 cup (s) red wine. This Pork Tenderloin with Roasted Strawberry–Merlot Sauce recipe gets its flavor from coriander seeds, shallots, and dry red wine. 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. Be sure to use BURGUNDY red wine, as the title suggests. This recipe for Pan-Fried Pork Medallions with Creamy Wine Sauce … You saved Burgundy Pork Tenderloin to your. It really helps to read the reviews before cooking. Add comma separated list of ingredients to exclude from recipe. But make sure to use fresh (not previously frozen) tenderloin. of mushrooms, any type-we used Baby Bella. It is usuall near the mogen david and other cheap wines. Very tasty. 3tbs). 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!! Enjoy! BECOME A STUDENT OF OUR FRENCH ONLINE CULINARY SCHOOL TODAY! Medallions of lean, tender pork tenderloin cook fast in a hot pan. Cool slightly. This is my all time favorite recipe. Place the tenderloin open on a flat surface. Added baby brown bella mushrooms to the pork while baking and used 2 packages of pork gravy mix. The gravy and the tenderloin were to die for. Also, the first time I made this I thought I would be smart and braise the roast first to make it more tender. Preheat oven to 400 degrees. My guests loved this recipe. I covered the meat with foil and let sit while I transfered everything that was remaining into a sauce pan and made the gravy. FOR THE PORK TENDERLOIN MARINADE. Another great recipe I got posted by Deborah Mele. 2.1 lb. DIRECTIONS Preheat oven to 350. salt, stirring to dissolve salt. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. 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. Secure the tenderloin with butcher’s twine. The gravy and the tenderloin were to die for. 400 calories; protein 47.8g; carbohydrates 8.2g; fat 8.6g; cholesterol 147.6mg; sodium 676.3mg. In a heavy skillet, heat 2 tablespoons of the olive oil and once sizzling add the onion. Coat pork with 1 1/2 tsp olive oil; rub with rosemary, 1/4 tsp salt and 1/4 tsp pepper. Let stand at room temperature for 2 hours, stirring occasionally. Boil 3 … We like meat braised in wine and I did not change that at all. 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). … Slice into about 1-2 inch thick medallions. 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. 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). Heat olive oil in a small saucepan over medium heat. Pork tenderloin is a fairly inexpensive cut of meat and the addition of the sauce makes it spectacular. I used a little flour and some beef soup mix. 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. The sauce would be slightly sweet, so a savory crust for the pork would be perfect. Just one more thing. Get the recipe from Food & Wine. 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 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. 1.1-lb. 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. Make sure to serve on warm plates so that you can take your time to enjoy this fabulous dish. 4 %. 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. Also, the first time I made this I thought I would be smart and braise the roast first to make it more tender. 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). Also, the first time I made this I thought I would be smart and braise the roast first to make it more tender. You need to know some things though, so yours will turn out wonderfully, like mine does every time i make this recipe. 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 Heat 1-2 teaspoons of vegetable oil in a grill pan over high heat. Add in the red wine, thyme or rosemary and honey and cook down for 10 minutes. Slice meat, and cover with the gravy. The fun thing about burgundy is that there is no such thing as an expensive burgundy wine. Whisk together flour, salt, pepper, and cinnamon in a small bowl; set … DIRECTIONS Preheat the oven to 400 degrees. 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. Add the mushrooms, 3 cloves minced garlic, shallot, red wine & remaining 1 tbsp fresh chopped thyme to the baking dish around the pork tenderloin. Have fun! make more red wine mix than advised and make with mashed potatoes the gravy wine mixture is great with mashed potatoes. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. 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. 3/4 C. cranberry sauce (jellied or whole berry) In a small bowl, combine onion, red wine vinegar, and 1/4 tsp. Melt 5 tablespoons of the butter in a medium saucepan and add the shallots. 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 !!!!!!!!!! This is due to the fact that it was swimming in Burgundy Red Wine. 2 medium yellow onions, sliced. This will depend on the size of your pork tenderloin but it is usually around 30-40 minutes. 3tbs). 5. 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… Once the tenderloin has reached an internal temperature of 160 degrees F., remove it from the oven, and cover with aluminum foil. I can see why some people said it tasted to strongly of wine this will help that problem. Place the pork tenderloin filet into a gallon-sized plastic bag. Next, I am not sure how this recipe was called Burgundy Pork Tenderloin and it calls for red wine. This was EXCEPTIONAL, make no mistake - it's great. This is due to the fact that it was swimming in Burgundy Red Wine. Whisk in butter, salt & pepper and serve over the pork medallions. The fun thing about burgundy is that there is no such thing as an expensive burgundy wine. But make sure to use fresh (not previously frozen) tenderloin. 1/4 cup (s) sliced almonds. It is very easy to fix, and it is very rich tasting. I hesitated on this recipe because it sounded WAY TOO EASY to be that wonderful, but I was wrong. Congrats! Add apple to the remaining walnuts; cook and stir 1 minute longer. Place the tenderloin in a baking pan and cook for about 40 minutes, or until a meat thermometer registers 160 degree F. internal temperature. My husband doesn't care for pork much, but he loves this. A little work but the results are worth the effort. Once the tenderloin is cooked, and if you are using a meat thermometer, the center of the tenderloin should read about 150 degrees. Add the spinach in parts, stirring it into the onion mixture until it becomes softened. It only takes a minute and the meat turns out juicy and delicious every single time. Information is not currently available for this nutrient. This is due to the fact that it was swimming in Burgundy Red Wine. The pork slices should be rosy pink in the center after cooking (they will finish to the perfect doneness as they rest). Add comma separated list of ingredients to include in recipe. Place the meat on the work surface, drizzle it with the olive oil, and season it with thyme, salt, and pepper. Serve with baked potato. I doubled the gravy mix because we are gravy people too. Have fun! I would definitely recommend this recipe to anyone. this link is to an external site that may or may not meet accessibility guidelines. Open your red wine and pour yourself a glass. 4. 1/4 cup (s) capers. Remove 1/2 cup for serving. It is usuall near the mogen david and other cheap wines. Don't bother changing the Bbrown gravy amount. 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. Be sure to use BURGUNDY red wine, as the title suggests. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Season pork with salt and pepper. This recipe is great, and making it is about as easy as falling off a log. 1 tablespoon (s) tomato paste. First of all, the pork should be relatively pink when it is done. Pour the mixture over the pork and marinate for 10 minutes. Slice the tenderloin into 1 1/2 inch thick slices, and serve with a drizzle of the red wine sauce. A beef tenderloin roast can be the centerpiece of an elegant dinner for your family or guests. I removed them immediately (the real issue with this is, don't over cook). 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. 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. Taste, and season as needed with salt and pepper. Cook pork, turning often, until lightly browned on all sides, 5 minutes. You need to know some things though, so yours will turn out wonderfully, like mine does every time i make this recipe. Total Carbohydrate I've been making it for the past two years now and figured it's about time that I finally rate it. Top with the butter. Place pork in a 9x13 inch baking dish, and sprinkle meat with salt, pepper and garlic powder. pork tenderloin in wine sauce Rub pork tenderloin with pepper. Top … Serve. Let rest for 10 minutes. Double the recipe if you have more meat to … Serve it with a Bordelaise-style sauce is made with red wine and … 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. How to make Beef Tenderloin with Red Wine Sauce Step 1: Make the Sauce I removed them immediately (the real issue with this is, don't over cook). 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. Place pork in a 9x13 inch baking dish, and sprinkle meat with salt, pepper and garlic powder. Add the mushrooms, and cook for 5 to 8 minutes until softened and beginning to brown. The fun thing about burgundy is that there is no such thing as an expensive burgundy wine. 12.6 g For the sauce… For an added touch saute mushrooms in the pan you browned the pork in then pour over the finished dish. Enjoy! Preparation. Whisk in the butter and keep warm. Thank you Kathleen - this is a keeper in this house ! Remove, and let it rest for about 10 minutes. You need to know some things though, so yours will turn out wonderfully, like mine does every time i make this recipe. How to Cook Pork Tenderloin With Red Wine and Plum Sauce. This recipe is great, and making it is about as easy as falling off a log. Ingredients You can vary this recipe, depending on how much pork tenderloin you use, and adjust accordingly. I do agree that you must cut the wine down and add beef broth. Meanwhile, preheat oven to 450°. Transfer to the baking pan with the wine/broth mixture. P.S. It is an excellent match for roasted pork and roasted vegetables. Cook for about 6 minutes. Don't bother changing the Bbrown gravy amount. Rub the tenderloin with the remaining olive oil, and then rub on the cracked pepper. First of all, the pork should be relatively pink when it is done. Season tenderloin on all sides with salt and pepper. 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. Dark cherry wine sauce with some kind of pork. Very tasty dish! First of all, the pork should be relatively pink when it is done. Measure in the merlot, apple cider vinegar, olive oil, mustard, Sriracha, Worcestershire sauce, salt and pepper. Info. A more robust red wine is the perfect accompaniment to a classic pork roast with savory, earthy root vegetables. Spoon the stuffing mixture evenly over the meat, leaving a 1 inch border all around. Learn how to make this classic winter warmer with recipes from around the world. Combine the ginger, thyme, bay leaf, clove, wine, vinegar and honey in a bowl and blend well. Add the chicken broth and continue to cook down the sauce until there is about 1 cup remaining and it thickens. Pork tenderloin seemed the best choice. Have fun! In a heavy skillet, heat 2 tablespoons of the olive oil and once sizzling add the onion. Add the sun-dried tomatoes, and cook an additional two minutes. This recipe is great, and making it is about as easy as falling off a log. Place the sliced pork in a dish. The red wine sauce is a definite must. Pan-frying pork medallions is a terrific way to cook pork tenderloin. Add the coated pork … Make sure to serve on warm plates so that you can take your time to enjoy this fabulous dish. Plate with the wild rice and generously drizzle with the red wine gravy. © 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 The coated pork … ingredients you can take your time to enjoy this dish... Die for into 1 1/2-inch-wide medallions, then lightly pound with meat mallet to 3/4-inch thickness ; with. Dish, and making it is very easy to fix, and place on a 2,000 calorie.... Every single time stirring constantly the sauce would be smart and braise the roast first to make more. 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