I love when recipes sound fancier than they are, and this recipe falls right into that category. It sounds time consuming, a recipe you might skip over in a book for that very reason, when in fact, it’s a couple of steps, ingredients that anyone can find and the taste…is fancy. Sure, let’s go with even the taste is fancy, it’s the red wine in it.
I also have been on a pork tenderloin kick lately; it’s harder to dry it out unlike chops, it’s as good as a roast for slicing, it’s very, very tender when cooked to the right temperature and the mild taste matches almost anything you want to pair it with.
You could do two smaller roasts as well, there is a lot of sauce to begin with.
Ingredients:
1-2 lbs of tenderloin
1/2 tsp of garlic powder
1 tbls margarine
1 tsp pepper
1 cup of red wine
1 cup of beef broth
1 cup sliced fresh mushrooms
1 package of brown gravy mix
Sprinkle the garlic and pepper over the tenderloin, then melt your margarine in a pan. When it’s nice and hot, quickly sear the tenderloin on all sides.
Open your red wine and pour yourself a glass. I used a pinot noir, I think most reds will work just fine with this recipe.
Place your seared roast(s) in a baking pan.
Mix the wine, beef broth, and gravy mix together. I know it’s weird to use beef broth, but it really does work well.
Wash and slice your mushrooms, I had about a cup and a half.
Pour the red wine mix over the pork. Place in a 350 degree oven and cook until the internal temperature reaches 160. Pull it out of the oven and remove the roast. Cover it on the plate with foil to keep the heat in.
Pour the remaining sauce into a pot. Now, I used a 9×9 pan, which means that I had less evaporation with my juices, so I needed to boil it off a bit. I would rather have to do this, than have too much evaporate in the oven and have no gravy at the end!
And as always, you can add a bit of cornstarch and water to thicken it up if you are pressed for time.
Serve, and enjoy!
- 1-2 lbs of tenderloin
- ½ tsp of garlic powder
- 1 tbls margarine
- 1 tsp pepper
- 1 cup of red wine
- 1 cup of beef broth
- 1 cup sliced fresh mushrooms
- 1 package of brown gravy mix
- Sprinkle the garlic and pepper over the tenderloin, then melt your margarine in a pan. When it’s nice and hot, quickly sear the tenderloin on all sides.
- Open your red wine and pour yourself a glass. I used a pinot noir, I think most reds will work just fine with this recipe.
- Place your seared roast(s) in a baking pan.
- Mix the wine, beef broth, and gravy mix together. I know it’s weird to use beef broth, but it really does work well.
- Wash and slice your mushrooms, I had about a cup and a half.
- Pour the red wine mix over the pork. Place in a 350 degree oven and cook until the internal temperature reaches 160. Pull it out of the oven and remove the roast. Cover it on the plate with foil to keep the heat in.
- Pour the remaining sauce into a pot. Now, I used a 9×9 pan, which means that I had less evaporation with my juices, so I needed to boil it off a bit. I would rather have to do this, than have too much evaporate in the oven and have no gravy at the end!
- And as always, you can add a bit of cornstarch and water to thicken it up if you are pressed for time.
- Serve, and enjoy!
thekitchenmagpie
thekitchenmagpie
thekitchenmagpie
thekitchenmagpie
thekitchenmagpie
thekitchenmagpie
