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Red Wine & Mushroom Pork Tenderloin

Site Index Mushrooms Pork Pork tenderloin

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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!

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Red Wine & Mushroom Pork Tenderloin

Really amazing pork loin recipe with red wine and mushroom sauce.
5 from 2 votes
Prep Time
12 minutes
Cook Time
30 minutes
Total Time
42 minutes
Course
Dinner
Cuisine
American
Servings
6
Calories
257
Author
Karlynn Johnston

Ingredients

  • 2 lbs of tenderloin
  • 1/2 tsp garlic powder
  • 1 tbsp margarine
  • 1 tsp pepper
  • 1 cup red wine
  • 1 cup beef broth
  • 1 cup sliced mushrooms
  • 250 ml brown gravy mix

Instructions

  1. 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.
  2. 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. 

  3. 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. 

  4. Pour the red wine mix over the pork.
  5. Place in a 350 degree oven and cook until the internal temperature reaches 160. 

  6. Pull it out of the oven and remove the roast. Cover it on the plate with foil to keep the heat in. 

  7. 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!

Nutrition Information

Serving: 6g, Calories: 257kcal, Carbohydrates: 4g, Protein: 32g, Fat: 8g, Saturated Fat: 2g, Cholesterol: 98mg, Sodium: 484mg, Potassium: 717mg, Sugar: 1g, Vitamin A: 85IU, Vitamin C: 0.3mg, Calcium: 15mg, Iron: 1.8mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Mushrooms Pork Pork tenderloin

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Marla Gutermuth says

    Holy Mother of Pork!!!!! Just pulled this out of the oven tasted the pork and gravy and all I can say is this was absolutely wonderful Karlynn!!! When I think of all the work I have gone to in the past and wound up with something not even approaching the lusciousness of this recipe. Wowza – thanks so much Karlynn for such an easy and delectable pork roast. I was looking for something for an upcoming dinner party and the search is over.

  2. Marla Gutermuth says

    This sounds terrific Karlynn – I just reviewed dozens of recipes but yours sounds the best. I’m going to make it for my next dinner party. Thanks so much – Marla

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