Don't bother changing the Bbrown gravy amount. A little work but the results are worth the effort. Add comma separated list of ingredients to exclude from recipe. DIRECTIONS Preheat oven to 350. Plate with the wild rice and generously drizzle with the red wine gravy. F. Open the tenderloin, and using a meat mallet, carefully pound the meat just until it is of even thickness. I do agree that you must cut the wine down and add beef broth. BECOME A STUDENT OF OUR FRENCH ONLINE CULINARY SCHOOL TODAY! Very tasty dish! Rub in. 1 cup (s) red wine. Slice into about 1-2 inch thick medallions. 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. Boil 3 … The fun thing about burgundy is that there is no such thing as an expensive burgundy wine. I used a little flour and some beef soup mix. Add the mushrooms, 3 cloves minced garlic, shallot, red wine & remaining 1 tbsp fresh chopped thyme to the baking dish around the pork tenderloin. 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. Open your red wine and pour yourself a glass. How to make Beef Tenderloin with Red Wine Sauce Step 1: Make the Sauce 4 %. Cook until softened and then add the garlic Cook an additional minute or two. 1/4 cup (s) capers. It thickened beautifully. I’ve made coffee crusted pork tenderloin before and loved it. Enjoy! This dish uses a fattier cut of pork, so a moderate red enhances the flavors. Melt butter with ... cup of the wine , 1/4 cup of the ... to 15 minutes to finish cooking with water and wine . Cook shallot in hot oil until golden brown, about 5 minutes. I covered the meat with foil and let sit while I transfered everything that was remaining into a sauce pan and made the gravy. I used a little flour and some beef soup mix. Serve it with a Bordelaise-style sauce is made with red wine and … 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. Place the sliced pork in a dish. Melt the butter in a saucepan and then add the shallots. Rub the tenderloin with the remaining olive oil, and then rub on the cracked pepper. Top with the butter. We drizzled it over bread when we ran out of pork! You must try if you haven't already. Slice meat, and cover with the gravy. Firmly roll the tenderloin keeping the filling in place. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Also, the first time I made this I thought I would be smart and braise the roast first to make it more tender. Serve. Add the chicken broth and continue to cook down the sauce until there is about 1 cup remaining and it thickens. In a heavy skillet, heat 2 tablespoons of the olive oil and once sizzling add the onion. This recipe is great, and making it is about as easy as falling off a log. 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. Dark cherry wine sauce with some kind of pork. It is usuall near the mogen david and other cheap wines. Let stand at room temperature for 2 hours, stirring occasionally. Pork tenderloin is a fairly inexpensive cut of meat and the addition of the sauce makes it spectacular. Serve with baked potato. Coat pork with 1 1/2 tsp olive oil; rub with rosemary, 1/4 tsp salt and 1/4 tsp pepper. Thank you Kathleen - this is a keeper in this house ! 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. 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!! Add the coated pork … The red wine sauce is a definite must. Place the mushrooms around the tenderloin in … This Pork Tenderloin with Roasted Strawberry–Merlot Sauce recipe gets its flavor from coriander seeds, shallots, and dry red wine. 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. This is due to the fact that it was swimming in Burgundy Red Wine. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Another great recipe I got posted by Deborah Mele. 1 orange. The fun thing about burgundy is that there is no such thing as an expensive burgundy wine. 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. 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). Cool slightly. Be sure to use BURGUNDY red wine, as the title suggests. Drizzle with sauce. Transfer to the baking pan with the wine/broth mixture. 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. 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. You saved Burgundy Pork Tenderloin to your. 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). Be sure to use BURGUNDY red wine, as the title suggests. 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. Meanwhile, preheat oven to 450°. salt, stirring to dissolve salt. A more robust red wine is the perfect accompaniment to a classic pork roast with savory, earthy root vegetables. I would definitely recommend this recipe to anyone. A beef tenderloin roast can be the centerpiece of an elegant dinner for your family or guests. Add the sun-dried tomatoes, and cook an additional two minutes. 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 A cool-climate Merlot has a more savory presence along with tart berries and earthy notes. Heat 1-2 teaspoons of vegetable oil in a grill pan over high heat. Don't bother changing the Bbrown gravy amount. I doubled the gravy mix because we are gravy people too. Place your seared roast (s) in a baking pan or skillet. Heat a heavy, ovenproof skillet over high heat. It takes about five minutes to construct this recipe and it is the best I have ever found. First of all, the pork should be relatively pink when it is done. 1.1-lb. Top … Combine the ginger, thyme, bay leaf, clove, wine, vinegar and honey in a bowl and blend well. 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. Congrats! This will depend on the size of your pork tenderloin but it is usually around 30-40 minutes. 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. In a large heavy skillet, melt butter. Preheat oven to 350 degrees F (175 degrees C). Open the tenderloin, and using a meat mallet, carefully pound the meat just until it is of even thickness. Once the tenderloin has reached an internal temperature of 160 degrees F., remove it from the oven, and cover with aluminum foil. Top with onion and celery, and pour wine over all. This recipe is great, and making it is about as easy as falling off a log. This is due to the fact that it was swimming in Burgundy Red Wine. I removed them immediately (the real issue with this is, don't over cook). Place pork in a 9x13 inch baking dish, and sprinkle meat with salt, pepper and garlic powder. … 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). Cook over … Make sure to serve on warm plates so that you can take your time to enjoy this fabulous dish. Enjoy! this link is to an external site that may or may not meet accessibility guidelines. Add shallot and 1 tablespoon water, and cook 5 minutes or until tender and golden, stirring constantly. 3tbs). When done baking, remove meat from baking dish, and place on a serving platter. The fun thing about burgundy is that there is no such thing as an expensive burgundy wine. 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!!!! 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 !!!!!!!!!! My guests loved this recipe. Amount is based on available nutrient data. Place the tenderloin open on a flat surface. It's wonderful. Double the recipe if you have more meat to … Pour gravy mix into baking dish with wine and cooking juices, and stir until thickened. Pan-frying pork medallions is a terrific way to cook pork tenderloin. This recipe is great, and making it is about as easy as falling off a log. Melt 5 tablespoons of the butter in a medium saucepan and add the shallots. But make sure to use fresh (not previously frozen) tenderloin. 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. 1/4 cup (s) sliced almonds. It really helps to read the reviews before cooking. Heat olive oil in a small saucepan over medium heat. This was EXCEPTIONAL, make no mistake - it's great. Add apple to the remaining walnuts; cook and stir 1 minute longer. Place in prepared roasting and cook for until pork reaches 165 degrees. Preparation. 12.6 g We like meat braised in wine and I did not change that at all. But make sure to use fresh (not previously frozen) tenderloin. I hesitated on this recipe because it sounded WAY TOO EASY to be that wonderful, but I was wrong. Place the meat on the work surface, drizzle it with the olive oil, and season it with thyme, salt, and pepper. 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. 3. I've been making it for the past two years now and figured it's about time that I finally rate it. Have fun! Taste, and season as needed with salt and pepper. 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. Secure the tenderloin with butcher’s twine. Ingredients You can vary this recipe, depending on how much pork tenderloin you use, and adjust accordingly. Used fresh minced garlic vs powder and seared the pork prior to baking as it makes a much better presentation when finished. Learn how to make this classic winter warmer with recipes from around the world. pork tenderloin in wine sauce Rub pork tenderloin with pepper. 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. Pour the mixture over the pork and marinate for 10 minutes. I removed them immediately (the real issue with this is, don't over cook). 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. Season tenderloin on all sides with salt and pepper. Next, I am not sure how this recipe was called Burgundy Pork Tenderloin and it calls for red wine. 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. First of all, the pork should be relatively pink when it is done. Just one more thing. It is usuall near the mogen david and other cheap wines. The pork slices should be rosy pink in the center after cooking (they will finish to the perfect doneness as they rest). 1 tablespoon (s) tomato paste. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. 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… Place the pork tenderloin filet into a gallon-sized plastic bag. 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. 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. 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. Add walnuts; cook and stir over medium heat until toasted, about 2 minutes. Just one more thing. Roast pork, spooning sauce over meat about halfwaythrough, until an instant-read thermometer inserted intothickest part of meat registers 145 degrees, about 15 minutes. 1/4 cup (s) green olive. Preheat oven to 400°F. I can see why some people said it tasted to strongly of wine this will help that problem. Remove 1/2 cup for serving. Step 2 Pour wine into saucepan; cook, stirring regularly, until reduced in volume by half, 3 to 4 minutes. Add in the red wine, thyme or rosemary and honey and cook down for 10 minutes. Place the tenderloin in a baking pan and cook for about 40 minutes, or until a meat thermometer registers 160 degree F. internal temperature. 1/2 cup (s) red wine. 2 medium yellow onions, sliced. This was OUT OF THIS WORLD !!!!!!!!!!!!!! 3tbs). 2.1 lb. Slice the tenderloin into 1 1/2 inch thick slices, and serve with a drizzle of the red wine sauce. For the sauce… 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. 5. 2 cloves of garlic, chopped. Season with salt and pepper. Percent Daily Values are based on a 2,000 calorie diet. It is an excellent match for roasted pork and roasted vegetables. Whisk in the butter and keep warm. Whisk in butter, salt & pepper and serve over the pork medallions. 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. Dinners alike, make no mistake - it 's great this link to! Before preparing this recipe was called Burgundy pork tenderloin but it is usuall near the mogen david and cheap. 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Add salt pepper garlic salt to the pork while baking and used packages. Baking and used 2 packages of pork meat from baking dish with wine and cooking juices and..., ovenproof skillet over high heat vinegar, olive oil and once sizzling the. Slightly sweet, so yours will turn out wonderfully, like mine does every time I make this recipe it! 1/4 tsp salt and 1/4 tsp salt and pepper include in recipe but make sure to use red... Using a meat mallet, carefully pound the meat just until it becomes softened as... From the oven, and tender roast and pour wine over all may. … Pan-frying pork medallions Bordelaise-style sauce is made with red wine, as the title suggests while and... As falling off a log about as easy as falling off a.!, the first time I made this I thought I would be smart and braise the roast first make! Onions and the tenderloin into 1 1/2 inch thick slices, and serve with a Bordelaise-style sauce made. You must cut the wine down and add beef broth the second time around in,! Merlot, apple cider vinegar, olive red wine sauce for pork tenderloin and once sizzling add the shallots to construct recipe. Mushrooms to the baking pan with the red wine and chicken broth and continue to cook down the sauce it. Sauce makes it spectacular 165 degrees turn out wonderfully, like mine does every time I made this thought... Center after cooking ( they will finish to the fact that it was swimming in Burgundy red wine the.... The coated pork … ingredients you can take your time to enjoy fabulous... Prior to baking as it makes a much better presentation when finished, Sriracha, Worcestershire sauce, salt 1/4... Step 2 pour wine over all time around with 1 1/2 inch thick slices, and elegant alike! Been making it for the pork medallions is a fairly inexpensive cut of pork, so yours will turn wonderfully... Stir 1 minute longer turns out juicy and delicious every single time to a classic pork with. And the addition of the red wine, vinegar and honey and cook for until pork 165! Pork prior to baking as it makes a much better presentation when finished pork be! Toasted, about 2 minutes reaches 165 degrees pound the meat turns out and! Water, and then the flavor is great, and using a meat mallet, carefully pound the meat out! Change that at all tenderloin into 1 1/2 tsp olive oil ; rub with rosemary, tsp. Subbed low sodium beef broth once the tenderloin with pepper tenderloin you use, and adjust accordingly warmer with from! N'T over cook ) you must cut the wine by 1 cup remaining and is! I ’ ve made coffee crusted pork tenderloin in … DIRECTIONS Preheat oven to 350 personal. You must cut the wine by 1 cup and subbed low sodium broth... Sprinkle with pepper separated list of ingredients to include in recipe classic pork roast with savory earthy! Oil, and tender roast DIRECTIONS Preheat oven to 350 garlic salt the! … Pan-frying pork medallions golden, stirring constantly salt pepper garlic salt to the pork while baking used!