This was EXCEPTIONAL, make no mistake - it's great. 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 into about 1-2 inch thick medallions. The gravy and the tenderloin were to die for. Secure the tenderloin with butcher’s twine. Add salt pepper garlic salt to the pork brown all sides in oil or butter or both. The fun thing about burgundy is that there is no such thing as an expensive burgundy wine. The sauce would be slightly sweet, so a savory crust for the pork would be perfect. Used fresh minced garlic vs powder and seared the pork prior to baking as it makes a much better presentation when finished. 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. Season 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. 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. Add red wine and chicken broth; heat to boiling over medium-high heat. 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. Congrats! For an added touch saute mushrooms in the pan you browned the pork in then pour over the finished dish. Place the tenderloin in a baking pan and cook for about 40 minutes, or until a meat thermometer registers 160 degree F. internal temperature. Double the recipe if you have more meat to … Also, the first time I made this I thought I would be smart and braise the roast first to make it more tender. It only takes a minute and the meat turns out juicy and delicious every single time. Let rest for 10 minutes. Very tasty. Information is not currently available for this nutrient. My husband doesn't care for pork much, but he loves this. You need to know some things though, so yours will turn out wonderfully, like mine does every time i make this recipe. 1/4 cup (s) capers. I used a little flour and some beef soup mix. Add comma separated list of ingredients to include in recipe. Close the bag and … Bake in the preheated oven for 45 minutes. Nutrient information is not available for all ingredients. Learn how to make this classic winter warmer with recipes from around the world. Roast pork, spooning sauce over meat about halfwaythrough, until an instant-read thermometer inserted intothickest part of meat registers 145 degrees, about 15 minutes. 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 !!!!!!!!!! Pork tenderloin seemed the best choice. Very tasty dish! This is due to the fact that it was swimming in Burgundy Red Wine. Next, I am not sure how this recipe was called Burgundy Pork Tenderloin and it calls for red wine. make more red wine mix than advised and make with mashed potatoes the gravy wine mixture is great with mashed potatoes. I covered the meat with foil and let sit while I transfered everything that was remaining into a sauce pan and made the gravy. You need to know some things though, so yours will turn out wonderfully, like mine does every time i make this recipe. 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. Just one more thing. It thickened beautifully. Ingredients You can vary this recipe, depending on how much pork tenderloin you use, and adjust accordingly. 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. Rub the tenderloin with the remaining olive oil, and then rub on the cracked pepper. In a large heavy skillet, melt butter. How to Cook Pork Tenderloin With Red Wine and Plum Sauce. Top with the butter. 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). 1 orange. Spoon the stuffing mixture evenly over the meat, leaving a 1 inch border all around. I've learned to omit the onions and the celery as they really don't improve the taste beyond the seasonings. 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. Place your seared roast (s) in a baking pan or skillet. Place the mushrooms around the tenderloin in … Thank you Kathleen - this is a keeper in this house ! I would definitely recommend this recipe to anyone. Just one more thing. Serve. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. 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