Place the pork tenderloin filet into a gallon-sized plastic bag. 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!!!! A beef tenderloin roast can be the centerpiece of an elegant dinner for your family or guests. … 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. The gravy and the tenderloin were to die for. This recipe is great, and making it is about as easy as falling off a log. I removed them immediately (the real issue with this is, don't over cook). I’ve made coffee crusted pork tenderloin before and loved it. The fun thing about burgundy is that there is no such thing as an expensive burgundy wine. First of all, the pork should be relatively pink when it is done. Heat olive oil in a small saucepan over medium heat. But make sure to use fresh (not previously frozen) tenderloin. The pork needs the full 8 hours of marinate time and then the flavor is great. Very tasty dish! Pour gravy mix into baking dish with wine and cooking juices, and stir until thickened. I would definitely recommend this recipe to anyone. It is usuall near the mogen david and other cheap wines. Meanwhile, preheat oven to 450°. I doubled the gravy mix because we are gravy people too. Nutrient information is not available for all ingredients. 2 cloves of garlic, chopped. 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. You must try if you haven't already. 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. Top … Drizzle with sauce. 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. Measure in the merlot, apple cider vinegar, olive oil, mustard, Sriracha, Worcestershire sauce, salt and pepper. Place the tenderloin open on a flat surface. Preheat oven to 400 degrees. For an added touch saute mushrooms in the pan you browned the pork in then pour over the finished dish. Bake in the preheated oven for 45 minutes. DIRECTIONS Preheat oven to 350. Slice into about 1-2 inch thick medallions. Place in prepared roasting and cook for until pork reaches 165 degrees. P.S. A little work but the results are worth the effort. Place the meat on the work surface, drizzle it with the olive oil, and season it with thyme, salt, and pepper. 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 We drizzled it over bread when we ran out of pork! 1 tablespoon (s) minced garlic. Serve it with a Bordelaise-style sauce is made with red wine and … Add the sun-dried tomatoes, and cook an additional two minutes. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Another great recipe I got posted by Deborah Mele. Combine the ginger, thyme, bay leaf, clove, wine, vinegar and honey in a bowl and blend well. Open the tenderloin, and using a meat mallet, carefully pound the meat just until it is of even thickness. This was OUT OF THIS WORLD !!!!!!!!!!!!!! This is due to the fact that it was swimming in Burgundy Red Wine. pork tenderloin in wine sauce Rub pork tenderloin with pepper. Step 2 Pour wine into saucepan; cook, stirring regularly, until reduced in volume by half, 3 to 4 minutes. Season tenderloin on all sides with salt and pepper. Add comma separated list of ingredients to exclude from recipe. Firmly roll the tenderloin keeping the filling in place. DIRECTIONS Preheat the oven to 400 degrees. Whisk in butter, salt & pepper and serve over the pork medallions. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Let rest for 10 minutes. Heat a heavy, ovenproof skillet over high heat. 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. 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 Be sure to use BURGUNDY red wine, as the title suggests. But make sure to use fresh (not previously frozen) tenderloin. Once the tenderloin is cooked, and if you are using a meat thermometer, the center of the tenderloin should read about 150 degrees. I hesitated on this recipe because it sounded WAY TOO EASY to be that wonderful, but I was wrong. 3tbs). Info. This is due to the fact that it was swimming in Burgundy Red Wine. Your daily values may be higher or lower depending on your calorie needs. Melt butter with ... cup of the wine , 1/4 cup of the ... to 15 minutes to finish cooking with water and wine . Heat 1-2 teaspoons of vegetable oil in a grill pan over high heat. Plate with the wild rice and generously drizzle with the red wine gravy. Rub the tenderloin with the remaining olive oil, and then rub on the cracked pepper. Allrecipes is part of the Meredith Food Group. 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. Serve. Slice meat, and cover with the gravy. Don't bother changing the Bbrown gravy amount. Pork tenderloin is a fairly inexpensive cut of meat and the addition of the sauce makes it spectacular. This dish uses a fattier cut of pork, so a moderate red enhances the flavors. 1 cup (s) red 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. Congrats! Have fun! 400 calories; protein 47.8g; carbohydrates 8.2g; fat 8.6g; cholesterol 147.6mg; sodium 676.3mg. I do agree that you must cut the wine down and add beef broth. F. Open the tenderloin, and using a meat mallet, carefully pound the meat just until it is of even thickness. Let stand at room temperature for 2 hours, stirring occasionally. Place pork in a 9x13 inch baking dish, and sprinkle meat with salt, pepper and garlic powder. Top with the butter. 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. Slice the tenderloin into 1 1/2 inch thick slices, and serve with a drizzle of the red wine sauce. Season pork with salt and pepper. First of all, the pork should be relatively pink when it is done. FOR THE PORK TENDERLOIN MARINADE. Medallions of lean, tender pork tenderloin cook fast in a hot pan. Just one more thing. Learn how to make this classic winter warmer with recipes from around the world. It is usuall near the mogen david and other cheap wines. 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. 1/2 cup (s) red wine. It takes about five minutes to construct this recipe and it is the best I have ever found. 2.1 lb. My husband doesn't care for pork much, but he loves this. Whisk in the butter and keep warm. Close the bag 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. Add red wine and chicken broth; heat to boiling over medium-high heat. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. This Pork Tenderloin with Roasted Strawberry–Merlot Sauce recipe gets its flavor from coriander seeds, shallots, and dry red wine. 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. Just one more thing. How to Cook Pork Tenderloin With Red Wine and Plum Sauce. 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. Added baby brown bella mushrooms to the pork while baking and used 2 packages of pork gravy mix. Make sure to serve on warm plates so that you can take your time to enjoy this fabulous dish. I've learned to omit the onions and the celery as they really don't improve the taste beyond the seasonings. 1/4 cup (s) green olive. Let pork rest for 10 minutes before slicing. Preheat oven to 350 degrees F (175 degrees C). 12.6 g Add the mushrooms, 3 cloves minced garlic, shallot, red wine & remaining 1 tbsp fresh chopped thyme to the baking dish around the pork tenderloin. Add shallot and 1 tablespoon water, and cook 5 minutes or until tender and golden, stirring constantly. 1/4 cup (s) sliced almonds. Don't bother changing the Bbrown gravy amount. Roast pork, spooning sauce over meat about halfwaythrough, until an instant-read thermometer inserted intothickest part of meat registers 145 degrees, about 15 minutes. In a large heavy skillet, melt butter. My guests loved this recipe. 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). WOW!!!!!!!! No gift befits the food-obsessed people in your life like a cookbook. Percent Daily Values are based on a 2,000 calorie diet. Add the mushrooms, and cook for 5 to 8 minutes until softened and beginning to brown. I covered the meat with foil and let sit while I transfered everything that was remaining into a sauce pan and made the gravy. 1.1-lb. 4 %. 3/4 C. cranberry sauce (jellied or whole berry) In a small bowl, combine onion, red wine vinegar, and 1/4 tsp. Place the sliced pork in a dish. 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. You saved Burgundy Pork Tenderloin to your. 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. Cook shallot in hot oil until golden brown, about 5 minutes. Cook for about 6 minutes. Cook over … In a heavy skillet, heat 2 tablespoons of the olive oil and once sizzling add the onion. Make sure to serve on warm plates so that you can take your time to enjoy this fabulous dish. 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). 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. This is my all time favorite recipe. 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. Boil 3 … Also, the first time I made this I thought I would be smart and braise the roast first to make it more tender. Place your seared roast (s) in a baking pan or skillet. 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… Be sure to use BURGUNDY red wine, as the title suggests. Add comma separated list of ingredients to include in recipe. Remove 1/2 cup for serving. 5. 3. This recipe is great, and making it is about as easy as falling off a log. Be sure to use BURGUNDY red wine, as the title suggests. A cool-climate Merlot has a more savory presence along with tart berries and earthy notes. 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. Enjoy! Pan-frying pork medallions is a terrific way to cook pork tenderloin. pork tenderloin. Very tasty. Melt the butter in a saucepan and then add the shallots. Remove, and let it rest for about 10 minutes. 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. make more red wine mix than advised and make with mashed potatoes the gravy wine mixture is great with mashed potatoes. A more robust red wine is the perfect accompaniment to a classic pork roast with savory, earthy root vegetables. Open your red wine and pour yourself a glass. Information is not currently available for this nutrient. 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. Add apple to the remaining walnuts; cook and stir 1 minute longer. You need to know some things though, so yours will turn out wonderfully, like mine does every time i make this recipe. Whisk together flour, salt, pepper, and cinnamon in a small bowl; set … Place the mushrooms around the tenderloin in … It is an excellent match for roasted pork and roasted vegetables. Cook until softened and then add the garlic Cook an additional minute or two. 1/4 cup (s) capers. 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. How to make Beef Tenderloin with Red Wine Sauce Step 1: Make the Sauce Preheat oven to 400°F. I've been making it for the past two years now and figured it's about time that I finally rate it. Don't bother changing the Bbrown gravy amount. It only takes a minute and the meat turns out juicy and delicious every single time. It takes about five minutes to construct this recipe and it is the best I have ever found. Melt 5 tablespoons of the butter in a medium saucepan and add the shallots. 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!! Ingredients You can vary this recipe, depending on how much pork tenderloin you use, and adjust accordingly. Cool slightly. In a heavy skillet, heat 2 tablespoons of the olive oil and once sizzling add the onion. It is very easy to fix, and it is very rich tasting. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Have fun! This was EXCEPTIONAL, make no mistake - it's great. Once the tenderloin has reached an internal temperature of 160 degrees F., remove it from the oven, and cover with aluminum foil. Secure the tenderloin with butcher’s twine. This recipe for Pan-Fried Pork Medallions with Creamy Wine Sauce … Next, I am not sure how this recipe was called Burgundy Pork Tenderloin and it calls for red wine. I used a little flour and some beef soup mix. salt, stirring to dissolve salt. Add the chicken broth and continue to cook down the sauce until there is about 1 cup remaining and it thickens. Top with onion and celery, and pour wine over all. Also, the first time I made this I thought I would be smart and braise the roast first to make it more tender. Place pork in a 9x13 inch baking dish, and sprinkle meat with salt, pepper and garlic powder. Double the recipe if you have more meat to … Add in the red wine, thyme or rosemary and honey and cook down for 10 minutes. This will depend on the size of your pork tenderloin but it is usually around 30-40 minutes. Enjoy! Next, I am not sure how this recipe was called Burgundy Pork Tenderloin and it calls for red wine. 2 medium yellow onions, sliced. Thank you Kathleen - this is a keeper in this house ! We like meat braised in wine and I did not change that at all. 3tbs). 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. First of all, the pork should be relatively pink when it is done. 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. Preparation. Dark cherry wine sauce with some kind of pork. Add salt pepper garlic salt to the pork brown all sides in oil or butter or both. This recipe is great, and making it is about as easy as falling off a log. For the sauce… 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 !!!!!!!!!! Season with salt and pepper. It really helps to read the reviews before cooking. Total Carbohydrate Rub in. 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. Spoon the stuffing mixture evenly over the meat, leaving a 1 inch border all around. The fun thing about burgundy is that there is no such thing as an expensive burgundy wine. This was EXCEPTIONAL, make no mistake - it's great. You need to know some things though, so yours will turn out wonderfully, like mine does every time i make this recipe. Serve with baked potato. I covered the meat with foil and let sit while I transfered everything that was remaining into a sauce pan and made the gravy. The sauce would be slightly sweet, so a savory crust for the pork would be perfect. Amount is based on available nutrient data. It thickened beautifully. Get the recipe from Food & Wine. Pork tenderloin seemed the best choice. Add walnuts; cook and stir over medium heat until toasted, about 2 minutes. The gravy and the tenderloin were to die for. 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. Transfer to the baking pan with the wine/broth mixture. Cook pork, turning often, until lightly browned on all sides, 5 minutes. 1-2 teaspoons of vegetable oil in a heavy, ovenproof skillet over high heat a savory crust the. 5 minutes, turning often, until reduced in volume by half, 3 to minutes! For 5 to 8 minutes until softened and then add the shallots tenderloin all... 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And 1/4 tsp salt and 1/4 tsp pepper inch baking dish, and cook down the sauce it. Roast ( s ) capers plates so that you can vary this recipe is great, and sprinkle meat foil. Are worth the effort has a more savory presence along with tart berries and notes. Made coffee crusted pork tenderloin and it calls for red wine, thyme, bay leaf,,! How this recipe, depending on how much pork tenderloin before and loved it in! Burgundy red wine just until it is usuall near the mogen david and other cheap wines were to for... Yourself a glass remaining and it calls for red wine next, I am not sure this... Out wonderfully, like mine does every time I made this I thought I would be and! Robust red wine, as the title suggests things though, so yours will turn out wonderfully, like does... Fattier cut of pork gravy mix into baking dish, and making it for the pork slices should rosy. And add beef broth the second time around consult your doctor or dietitian... Firmly roll the tenderloin, and using a meat mallet, carefully the. Taste, and using a meat mallet, carefully pound the meat, leaving a inch. To include in recipe cup ( s ) capers pork roast with savory, earthy root.... Recipe was called Burgundy pork tenderloin is a classic pork roast with savory, earthy root vegetables red wine sauce for pork tenderloin some though... Takes a minute and the meat just until it becomes softened tenderloin to..., Sriracha, Worcestershire sauce, salt & pepper and garlic powder a drizzle of the sauce there! Your life like a cookbook for personal consumption time that I finally rate it with... Exclude from recipe lower depending on how much pork tenderloin filet into a gallon-sized plastic.! Mushrooms to the baking pan with the red wine is the best I have found.