This is due to the fact that it was swimming in Burgundy Red Wine. Place the sliced pork in a dish. 4. This recipe is great, and making it is about as easy as falling off a log. 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. A little work but the results are worth the effort. Whisk in the butter and keep warm. 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. Be sure to use BURGUNDY red wine, as the title suggests. Close the bag and … Top … It is usuall near the mogen david and other cheap wines. Place pork in a 9x13 inch baking dish, and sprinkle meat with salt, pepper and garlic powder. Ingredients You can vary this recipe, depending on how much pork tenderloin you use, and adjust accordingly. For the sauce… 1 cup (s) red wine. You saved Burgundy Pork Tenderloin to your. … Info. P.S. In a heavy skillet, heat 2 tablespoons of the olive oil and once sizzling add the onion. Add the mushrooms, 3 cloves minced garlic, shallot, red wine & remaining 1 tbsp fresh chopped thyme to the baking dish around the pork tenderloin. 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. Add the chicken broth and continue to cook down the sauce until there is about 1 cup remaining and it thickens. 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. Let pork rest for 10 minutes before slicing. 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. Your daily values may be higher or lower depending on your calorie needs. 2.1 lb. Place your seared roast (s) in a baking pan or skillet. 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 dish uses a fattier cut of pork, so a moderate red enhances the flavors. Learn how to make this classic winter warmer with recipes from around the world. Be sure to use BURGUNDY red wine, as the title suggests. Open your red wine and pour yourself a glass. Step 2 Pour wine into saucepan; cook, stirring regularly, until reduced in volume by half, 3 to 4 minutes. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Very tasty. Once the tenderloin is cooked, and if you are using a meat thermometer, the center of the tenderloin should read about 150 degrees. 1 tablespoon (s) tomato paste. 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. Heat a heavy, ovenproof skillet over high heat. Bake in the preheated oven for 45 minutes. Medallions of lean, tender pork tenderloin cook fast in a hot pan. Cook pork, turning often, until lightly browned on all sides, 5 minutes. 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. Once the tenderloin has reached an internal temperature of 160 degrees F., remove it from the oven, and cover with aluminum foil. 3/4 C. cranberry sauce (jellied or whole berry) In a small bowl, combine onion, red wine vinegar, and 1/4 tsp. You need to know some things though, so yours will turn out wonderfully, like mine does every time i make this recipe. Coat pork with 1 1/2 tsp olive oil; rub with rosemary, 1/4 tsp salt and 1/4 tsp pepper. Also, the first time I made this I thought I would be smart and braise the roast first to make it more tender. Secure the tenderloin with butcher’s twine. 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!! Allrecipes is part of the Meredith Food Group. It's wonderful. We drizzled it over bread when we ran out of pork! The gravy and the tenderloin were to die for. I doubled the gravy mix because we are gravy people too. Add red wine and chicken broth; heat to boiling over medium-high heat. Thank you Kathleen - this is a keeper in this house ! 400 calories; protein 47.8g; carbohydrates 8.2g; fat 8.6g; cholesterol 147.6mg; sodium 676.3mg. 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. Heat 1-2 teaspoons of vegetable oil in a grill pan over high heat. I've been making it for the past two years now and figured it's about time that I finally rate it. Information is not currently available for this nutrient. 3. Preheat oven to 400°F. Firmly roll the tenderloin keeping the filling in place. Melt butter with ... cup of the wine , 1/4 cup of the ... to 15 minutes to finish cooking with water and wine . Pan-frying pork medallions is a terrific way to cook pork tenderloin. The pork needs the full 8 hours of marinate time and then the flavor is great. The fun thing about burgundy is that there is no such thing as an expensive burgundy wine. Measure in the merlot, apple cider vinegar, olive oil, mustard, Sriracha, Worcestershire sauce, salt and pepper. 1/4 cup (s) capers. Have fun! Melt 5 tablespoons of the butter in a medium saucepan and add the shallots. Percent Daily Values are based on a 2,000 calorie diet. Nutrient information is not available for all ingredients. Serve. 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. 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). My guests loved this recipe. Very tasty dish! Pork tenderloin seemed the best choice. pork tenderloin in wine sauce Rub pork tenderloin with pepper. 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 !!!!!!!!!! Meanwhile, preheat oven to 450°. 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