Are you on the lookout for a hearty and delicious dinner recipe that’s sure to impress your guests? Look no further than this mouthwatering Molasses Pork Tenderloin With Red Wine Sauce! Combining savory and sweet flavors, this recipe is perfect for entertaining or enjoying with your family at home.
Pork tenderloin is infused with the rich and complex flavors of molasses, soy sauce, garlic, ginger, and lemon juice. The result is a perfectly tender and juicy cut of meat that’s sure to satisfy any craving. Plus, the accompanying red wine sauce is the perfect finishing touch, binding together all of the flavors into one tantalizing dish.
Not only is it delicious, but this molasses pork tenderloin recipe is also surprisingly easy to make. With just a few simple steps, you’ll have a gourmet-worthy dinner on your table in no time. Whether you’re an experienced chef or a beginner in the kitchen, this recipe is sure to be a crowd-pleaser.
So why settle for boring, uninspired meals when you can enjoy a restaurant-quality dish at home? Give this Molasses Pork Tenderloin With Red Wine Sauce a try and see for yourself why it’s quickly become one of our household favorites.
Why You’ll Love This Recipe
Looking for a hearty and delicious meal that’s perfect for a cozy night in or a special occasion with friends and family? Look no further than this amazing Molasses Pork Tenderloin with Red Wine Sauce recipe! I promise you’ll love it.
There are so many reasons why this recipe is simply irresistible. First of all, it’s incredibly easy to make – even if you’re not a seasoned cook. And who doesn’t love the aroma of tender pork and savory red wine sauce wafting through their kitchen?
But more than just being simple to prepare, the flavors of this dish are absolutely amazing. The tender pork tenderloin is coated in a sweet and tangy molasses mustard glaze that adds just the right amount of flavor without overpowering the natural taste of the meat. And the homemade red wine sauce is the perfect complement, bringing an earthy richness that’s simply to die for.
And let’s not forget that this dish is wonderfully customizable, too. Whether you’re making it for two or need to feed a crowd, you can easily adjust the ingredient quantities to suit your needs. Plus, there are plenty of ways to play with the recipe by adding your own personal touch.
So what are you waiting for? Whether you’re looking for a cozy dinner or something special to impress your guests at your next dinner party, this Molasses Pork Tenderloin with Red Wine Sauce recipe is sure to be a hit. Trust me – your taste buds will thank you!
Here is a list of ingredients you’ll need for this delicious Molasses Pork Tenderloin with Red Wine Sauce recipe:
For the Pork Tenderloin:
- 2 pork tenderloins
- ½ cup molasses
- ¼ cup low-sodium soy sauce
- 3 tablespoons fresh lemon juice
- 3 garlic cloves, minced
- 2 tablespoons minced fresh ginger
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Red Wine Sauce:
- 2 cups dry red wine
- 2 cups beef broth
- 1 sweet onion, finely diced
- 4 garlic cloves, minced
- 2 tablespoons unsalted butter
- 2 tablespoons cornstarch mixed with 2 tablespoons water
Don’t forget to adjust the ingredient list based on the servings you want.
The Recipe How-To
Now, let’s dive into the recipe how-to.
Sear Pork Tenderloin
First, preheat the oven to 375°F.
Next, in a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat.
Sear the pork tenderloin on all sides until it is golden brown, about 2-3 minutes per side. This will help to keep it moist and flavorful while it’s roasting in the oven.
Make Molasses Mustard Glaze
While waiting for the pork tenderloin to sear, make the molasses mustard glaze in a small bowl.
Mix together 1/4 cup of molasses, 3 tablespoons of low-sodium soy sauce, 2 tablespoons of fresh lemon juice, 2 cloves of minced garlic, 2 tablespoons of minced fresh ginger, and 1/4 teaspoon of black pepper in a small bowl until well combined.
Glaze Pork Tenderloin
Once the pork tenderloin is seared on all sides, remove it from the heat and brush it generously with the molasses mustard glaze.
Return the skillet to the oven and roast for 20-25 minutes or until an internal temperature of 145°F is reached.
Make Red Wine Sauce
While the pork tenderloin is roasting in the oven, make the red wine sauce.
In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add in one finely diced sweet onion and cook until it becomes soft and translucent.
Stir in 1/4 cup of cornstarch until well combined with the onions. Slowly whisk in two cups of low-sodium beef broth and one cup of dry red wine.
Bring the mixture to a simmer while stirring constantly until it thickens into a smooth sauce. Season to taste with salt and pepper.
Once the pork tenderloin is cooked through, remove it from the oven and allow it to rest for 5-10 minutes before slicing.
Serve the pork tenderloin with the red wine sauce on top, garnished with chopped fresh parsley or rosemary if desired.
Substitutions and Variations
This recipe can be easily customized to suit your preferences or ingredient availability. Here are some substitutions and variations you can try:
– Instead of pork tenderloin, you can use pork loin or pork chops for this recipe. Adjust the cooking time accordingly.
– If you don’t have molasses, you can use maple syrup or honey instead. Keep in mind that the flavor will be slightly different.
– Soy sauce can be substituted with tamari or coconut aminos for a gluten-free option.
– For more depth of flavor, add some herbs and spices to the marinade or rub. Rosemary, thyme, cumin, or smoked paprika work well with pork.
– If you’re not a fan of red wine, you can use white wine or port wine in the sauce. Just make sure it’s a dry variety and not too sweet.
– If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and whisk it into the sauce 5 minutes before it’s done cooking.
– To make this recipe vegan-friendly, substitute the pork with portobello mushrooms or tofu and use vegetable broth instead of beef broth.
Experimenting with different ingredients and flavor combinations is what makes cooking fun and exciting. Don’t be afraid to try new things and find your own twist on this delicious molasses pork tenderloin with red wine sauce recipe!
Serving and Pairing
Once your molasses pork tenderloin with red wine sauce is done, it’s time to plate it and enjoy the fruits of your labor. This dish is a showstopper and sure to impress any dinner guests.
To serve, slice the pork tenderloin into medallions and arrange them on a serving platter. Pour the red wine sauce over the top, making sure each medallion is generously coated in the sauce. Garnish the dish with freshly chopped parsley leaves.
When it comes to pairing this dish, you want to look for a red wine that will absorb the flavors of the pork without overwhelming it completely. I recommend using a dry red wine like Pinot Noir or Grenache. These wines are complex enough to hold their own against the molasses and soy flavors in the recipe, but not too overpowering to steal the show from the other ingredients.
As for side dishes, you have so many options! The sweet and savory flavor profile of this dish goes well with a variety of sides including roasted vegetables, mashed sweet potatoes, or even a simple green salad with vinaigrette dressing. If you’re feeling adventurous, try pairing this dish with garlic mashed potatoes or quinoa pilaf.
In summary, when it comes to serving and pairing this beautiful molasses pork tenderloin with red wine sauce recipe, keep it simple and let the flavors speak for themselves. Don’t forget to pour yourself a glass of your favorite red wine and savor every bite!
Make-Ahead, Storing and Reheating
This Molasses Pork Tenderloin with Red Wine Sauce recipe is a great dish to make ahead of time for gatherings or special occasions. The pork tenderloin can be cooked up to 2 days in advance and stored in the refrigerator until ready to serve. To reheat, preheat your oven to 375°F (190°C) and place the tenderloin in an oven-safe dish with a cup of beef broth or water, covered with foil. Heat in the oven for 15-20 minutes, until it reaches an internal temperature of 145°F (63°C), then remove from the oven and let rest for a few minutes before slicing.
The red wine sauce can also be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the sauce in a small saucepan over low heat, stirring occasionally until it’s heated through. If the sauce has thickened too much, you can simply stir in a little bit of water or beef broth to reach your desired consistency.
If you plan on making the whole dish ahead of time, follow the steps for cooking the pork and preparing the sauce, then store them separately in the fridge until ready to serve. When it’s time to reheat, simply warm up the pork tenderloin as instructed above then pour the red wine sauce over it while serving.
This Molasses Pork Tenderloin with Red Wine Sauce also makes great leftovers. The flavors tend to meld together even more after being stored overnight. You can easily store leftover pork tenderloin and sauce separately in airtight containers in your fridge for up to 3 days. Just remember that reheating pork tenderloin more than once can affect its quality, so try to use all of leftovers within 2-3 days after initially cooking it.
Overall, whether you’re making this recipe for a dinner party or simply looking for leftovers to enjoy later on, this is a great make-ahead option that you can rely on for great flavor and ease of use.
Tips for Perfect Results
When it comes to making the perfect Molasses Pork Tenderloin with Red Wine Sauce, there are some important tips to keep in mind. These tips will help ensure that your dish turns out tender, flavorful, and visually appealing.
Firstly, when searing the pork tenderloin, make sure that you get a good crust on the meat. This will add color and texture to the finished dish. Use a spice blend of your choice to add even more flavor to the tenderloin.
Secondly, for the wine sauce, use a dry red wine that you would actually drink. Remember, the quality of your ingredients will have a direct impact on the final product! It’s also essential to use low-sodium beef broth and soy sauce so you can control the saltiness of the dish.
Thirdly, don’t skip the step where you create a slurry of cornstarch and water. This mixture will help thicken the sauce and provide a smooth texture.
Fourthly, aim to slice your pork tenderloin into even pieces that are about 1/2 inch thick. This will help ensure that each piece is cooked evenly and is tender throughout.
Fifthly, if you have any leftovers or plan to make this dish ahead of time, storing it in an airtight container in the refrigerator will keep it fresh for up to 3 days. When reheating, be sure to do so slowly over low heat so as not to overcook or dry out the pork.
By following these tips, you’ll be able to create a truly delicious Molasses Pork Tenderloin with Red Wine Sauce that will impress all of your dinner guests!
Now, you might have some questions in mind about this molasses pork tenderloin with red wine sauce recipe. You might be wondering if it’s possible to use beef tenderloin instead of pork, or if there are any possible substitutions for some of the ingredients. Don’t worry, as we’ve got you covered in this section of frequently asked questions or FAQs. So keep reading to learn more about this delectable and savory recipe!
Is red wine good on pork tenderloin?
When it comes to pairing wine with Pork Tenderloin, juicy white wines like Riesling, Chardonnay, and Pinot Blanc are a great choice. For red wine lovers, go for lighter-bodied options that still have a refreshing juiciness to them, like Beaujolais Villages, Zinfandel, or Côtes du Rhône. These pairings are sure to bring out the best in your meal.
What kind of red wine to cook pork tenderloin?
When it comes to creating a delightful marinade for pork tenderloin, different types of red wine would suffice. Among the varieties, Merlot, Cabernet Sauvignon, and Moscato all make great options. For those with a sweet tooth, the latter options would be a perfect fit. However, to maintain low sodium levels, it’s recommended to opt for low-sodium soy sauce.
Is red wine good for cooking pork?
When it comes to pairing wine with French-style braised pork, there are a variety of red wine options that can enhance the flavors of the dish. You don’t necessarily have to stick to French wine choices. A mellow or slightly robust red wine, such as pinot noir, a French-style blend, or an affordable Bordeaux, can complement the pork’s flavors superbly. Moreover, a Syrah, Italian blend, or even a Carmenere can also be great options to enjoy with this dish.
Is it better to sear pork tenderloin before baking?
Achieving a succulent pork tenderloin requires a two-step cooking process. Firstly, sear the meat on all sides in a skillet before transferring it to the oven to finish cooking. The choice of seasoning depends on one’s preference, although I recommend either a fiery steak spice blend or using freshly cut herbs like thyme and rosemary for a herbaceous flavor.
If you’re looking for a delicious and flavorful dish that will make your taste buds sing, look no further than this Molasses Pork Tenderloin with Red Wine Sauce recipe. With its perfect balance of sweet, savory, and tangy flavors, this dish is sure to be a hit with everyone at your table.
This recipe offers a lot of flexibility in terms of substitutions and variations, making it easy to adapt to any dietary restrictions or personal preferences. You can even make the sauce ahead of time to save time on busy weeknights.
So why not try out this recipe tonight? Your taste buds (and your family or dinner guests) will thank you!
Molasses Pork Tenderloin With Red Wine Sauce Recipe
- 1 cup low sodium soy sauce
- 1 1/4 cups molasses
- 1/4 cup fresh lemon juice
- 1/4 cup olive oil
- 3 tablespoons minced fresh ginger
- 2 large garlic cloves, minced
- 3 (3/4 lb) pork tenderloin
Red Wine Sauce
- 1/2 small sweet onion, minced
- 2 tablespoons butter
- 1/2 cup dry red wine
- 1 (14 1/2 ounce) can beef broth
- 1/4 cup water
- 2 tablespoons cornstarch
- Combine the first 6 ingredients in a shallow dish or zip-lock freezer bag; add tenderloins.
- Cover or seal; refrigerate 8 hours.
- Remove tenderloins from marinade; discard marinade.
- Grill tenderloins, covered with grill lid, over med-high heat for 20 minutes or until an internal thermometer reads 160°, turning occasionally.
- Let stand 10 minutes before slicing.
- To make the sauce: saute onion in melted butter in a saucepan over med-high heat for 3 minutes.
- Add in wine; cook 3 minutes; add beef broth; bring to a boil, and cook 5 minutes.
- Stir together ¼ cup water and cornstarch; add to broth mixture, stirring constantly, 1 minute or until thickened; remove from heat.
- Serve tenderloin with sauce.