low sodium soy sauce, pork tenderloin, cracked black pepper, Worcestershire sauce and 4 more Red Wine Marinade for Pork Tenderloin The Dinner Mom cinnamon, garlic cloves, soy sauce, red wine, fresh ginger, brown sugar and 3 more salt, stirring to dissolve salt. Be sure to use BURGUNDY red wine, as the title suggests. Slice the tenderloin into 1 1/2 inch thick slices, and serve with a drizzle of the red wine sauce. This is due to the fact that it was swimming in Burgundy Red Wine. Reduced the wine by 1 cup and subbed low sodium beef broth the second time around. Place in prepared roasting and cook for until pork reaches 165 degrees. Melt butter with ... cup of the wine , 1/4 cup of the ... to 15 minutes to finish cooking with water and wine . Roast pork, spooning sauce over meat about halfwaythrough, until an instant-read thermometer inserted intothickest part of meat registers 145 degrees, about 15 minutes. I've learned to omit the onions and the celery as they really don't improve the taste beyond the seasonings. Have fun! 3. I’ve made coffee crusted pork tenderloin before and loved it. Firmly roll the tenderloin keeping the filling in place. Just one more thing. Also, the first time I made this I thought I would be smart and braise the roast first to make it more tender. Next, I am not sure how this recipe was called Burgundy Pork Tenderloin and it calls for red wine. The fun thing about burgundy is that there is no such thing as an expensive burgundy wine. 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. Cook until softened and then add the garlic Cook an additional minute or two. The gravy and the tenderloin were to die for. It is very easy to fix, and it is very rich tasting. DIRECTIONS Preheat the oven to 400 degrees. Place the mushrooms around the tenderloin in … 3tbs). You saved Burgundy Pork Tenderloin to your. Very tasty. Remove, and let it rest for about 10 minutes. Place your seared roast (s) in a baking pan or skillet. Once the tenderloin has reached an internal temperature of 160 degrees F., remove it from the oven, and cover with aluminum foil. 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. Also, the first time I made this I thought I would be smart and braise the roast first to make it more tender. this link is to an external site that may or may not meet accessibility guidelines. Slice into about 1-2 inch thick medallions. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. 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… First of all, the pork should be relatively pink when it is done. Close the bag and … Meanwhile, preheat oven to 450°. 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. Be sure to use BURGUNDY red wine, as the title suggests. 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. Be sure to use BURGUNDY red wine, as the title suggests. Used fresh minced garlic vs powder and seared the pork prior to baking as it makes a much better presentation when finished. This is due to the fact that it was swimming in Burgundy Red Wine. FOR THE PORK TENDERLOIN MARINADE. Coat pork with 1 1/2 tsp olive oil; rub with rosemary, 1/4 tsp salt and 1/4 tsp pepper. Place the meat on the work surface, drizzle it with the olive oil, and season it with thyme, salt, and 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 !!!!!!!!!! 2 medium yellow onions, sliced. 4. 1 tablespoon (s) tomato paste. Another great recipe I got posted by Deborah Mele. Top with onion and celery, and pour wine over all. It is usuall near the mogen david and other cheap wines. It is usuall near the mogen david and other cheap wines. Step 2 Pour wine into saucepan; cook, stirring regularly, until reduced in volume by half, 3 to 4 minutes. This recipe is great, and making it is about as easy as falling off a log. Open the tenderloin, and using a meat mallet, carefully pound the meat just until it is of even thickness. Season pork with salt and pepper. Add the mushrooms, 3 cloves minced garlic, shallot, red wine & remaining 1 tbsp fresh chopped thyme to the baking dish around the pork tenderloin. make more red wine mix than advised and make with mashed potatoes the gravy wine mixture is great with mashed potatoes. Don't bother changing the Bbrown gravy amount. Boil 3 … Top with the butter. 3tbs). 12.6 g Measure in the merlot, apple cider vinegar, olive oil, mustard, Sriracha, Worcestershire sauce, salt and pepper. 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. Added baby brown bella mushrooms to the pork while baking and used 2 packages of pork gravy mix. I can see why some people said it tasted to strongly of wine this will help that problem. Place the tenderloin open on a flat surface. 1/4 cup (s) sliced almonds. I covered the meat with foil and let sit while I transfered everything that was remaining into a sauce pan and made the gravy. Add the sun-dried tomatoes, and cook an additional two minutes. 1/2 cup (s) red wine. For the sauce… No gift befits the food-obsessed people in your life like a cookbook. 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. In a heavy skillet, heat 2 tablespoons of the olive oil and once sizzling add the onion. Preheat oven to 350 degrees F (175 degrees C). How to make Beef Tenderloin with Red Wine Sauce Step 1: Make the Sauce Pan-frying pork medallions is a terrific way to cook pork tenderloin. 1/4 cup (s) green olive. 1.1-lb. It takes about five minutes to construct this recipe and it is the best I have ever found. A more robust red wine is the perfect accompaniment to a classic pork roast with savory, earthy root vegetables. Top … Don't bother changing the Bbrown gravy amount. Remove 1/2 cup for serving. Get the recipe from Food & Wine. 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 Next, I am not sure how this recipe was called Burgundy Pork Tenderloin and it calls for red wine. Preparation. Pork tenderloin is a fairly inexpensive cut of meat and the addition of the sauce makes it spectacular. I covered the meat with foil and let sit while I transfered everything that was remaining into a sauce pan and made the gravy. 2 cloves of garlic, chopped. Add the coated pork … Make sure to serve on warm plates so that you can take your time to enjoy this fabulous dish. Plate with the wild rice and generously drizzle with the red wine gravy. Double the recipe if you have more meat to … It takes about five minutes to construct this recipe and it is the best I have ever found. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. Red wine is not the dominant flavor here, but if you’d like to avoid it, use chicken stock and add a splash of cider or red wine vinegar. In a large heavy skillet, melt butter. It's wonderful. 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. I used a little flour and some beef soup mix. Combine the ginger, thyme, bay leaf, clove, wine, vinegar and honey in a bowl and blend well. Add the spinach in parts, stirring it into the onion mixture until it becomes softened. Place the sliced pork in a dish. 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. 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. 1 tablespoon (s) minced garlic. Melt the butter in a saucepan and then add the shallots. It is usuall near the mogen david and other cheap wines. Whisk together flour, salt, pepper, and cinnamon in a small bowl; set … This is my all time favorite recipe. I do agree that you must cut the wine down and add beef broth. Drizzle with sauce. Have fun! You need to know some things though, so yours will turn out wonderfully, like mine does every time i make this recipe. 4 %. Thank you Kathleen - this is a keeper in this house ! Just one more thing. This dish uses a fattier cut of pork, so a moderate red enhances the flavors. Percent Daily Values are based on a 2,000 calorie diet. Dark cherry wine sauce with some kind of pork. Don't bother changing the Bbrown gravy amount. Once the tenderloin is cooked, and if you are using a meat thermometer, the center of the tenderloin should read about 150 degrees. Add the mushrooms, and cook for 5 to 8 minutes until softened and beginning to brown. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Add apple to the remaining walnuts; cook and stir 1 minute longer. Preheat oven to 400 degrees. 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). Very tasty dish! 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. BECOME A STUDENT OF OUR FRENCH ONLINE CULINARY SCHOOL TODAY! 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 pork in a 9x13 inch baking dish, and sprinkle meat with salt, pepper and garlic powder. 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. Add comma separated list of ingredients to exclude from recipe. First of all, the pork should be relatively pink when it is done. Add shallot and 1 tablespoon water, and cook 5 minutes or until tender and golden, stirring constantly. Pour gravy mix into baking dish with wine and cooking juices, and stir until thickened. Slice meat, and cover with the gravy. The pork slices should be rosy pink in the center after cooking (they will finish to the perfect doneness as they rest). 1/4 cup (s) capers. The sauce would be slightly sweet, so a savory crust for the pork would be perfect. But make sure to use fresh (not previously frozen) tenderloin. It thickened beautifully. Whisk in butter, salt & pepper and serve over the pork medallions. A beef tenderloin roast can be the centerpiece of an elegant dinner for your family or guests. WOW!!!!!!!! For an added touch saute mushrooms in the pan you browned the pork in then pour over the finished dish. 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