Welcome to my kitchen! Today, I’m excited to share with you a recipe that will make your taste buds dance with joy: Pork Tenderloin with Red Wine Sauce.
This dish is perfect for impressing your guests or treating yourself to a special dinner at home. It’s a delicious and elegant meal that is surprisingly easy to make. With just a few simple ingredients and some patience, you can create a restaurant-worthy dish in the comfort of your own home.
Picture this: juicy and tender pork tenderloin, seasoned to perfection and smothered in a rich and flavorful wine sauce. The meat melts in your mouth and the sauce is so deliciously savory that you’ll be tempted to lick the plate clean. And the best part? You can pair it with your favorite sides, from roasted potatoes to grilled vegetables or even creamy polenta.
Whether you’re cooking for a crowd, planning a romantic dinner for two, or simply want to indulge in a comforting yet sophisticated meal, this pork tenderloin with red wine sauce recipe is sure to become one of your favorites. So grab your apron and let’s start cooking!
Why You’ll Love This Recipe
If you’re looking for a recipe that will impress your dinner guests, then look no further than this pork tenderloin with red wine sauce. Not only is it simple to make, but it’s packed full of flavor that will leave everyone wanting more.
The combination of tender pork and rich red wine sauce is a match made in heaven. Plus, the addition of sun-dried tomatoes and button mushrooms adds an extra layer of complexity to the dish.
But what really sets this recipe apart is its versatility. It’s perfect for both casual weeknight dinners or fancy dinner parties. And with easy substitutions and variations, you can customize it to your liking.
Whether you’re serving this dish up with roasted parsnip puree or pairing it with a juicy steak, your taste buds are in for a treat. So don’t hesitate to give this recipe a try – you won’t be disappointed!
Here are the recipe ingredients for the Pork Tenderloin with Red Wine Sauce:
- 1 (1-1/2 to 2 lb) pork tenderloin
- ¼ tsp freshly cracked black pepper, or to taste
- ½ tsp salt
- 2 tbsp olive oil
- 4 garlic cloves minced, divided
- 1 onion, sliced
- 6 oz button mushrooms, sliced
- 2 tbsp butter
- 1 cup red wine, dry red wine recommended
- 1 cup beef broth, reduced sodium recommended
- Fresh parsley leaves and additional cracked black pepper for garnish
These ingredients will be used to make a delicious pork loin dish that takes about an hour total to cook. It is recommended that you use a heavier red wine like Cabernet or Merlot for this recipe because it will complement the flavor of the tenderloin. The sauce should also have enough time to simmer in order to give the pork tenderloin time to cook to perfection.
The Recipe How-To
Now, let’s dive into the most exciting part of this recipe – how to cook a tender and juicy pork tenderloin with red wine sauce.
Step 1: Preheat Your Oven
Preheat your oven to 400°F (200°C).
Step 2: Season the Pork Tenderloin
Pat the pork tenderloin dry with a paper towel. Rub the pork with olive oil and season it generously with cracked black pepper and kosher salt.
Step 3: Sear the Pork Tenderloin
Heat a large skillet over medium-high heat. When hot, add a tablespoon of olive oil and swirl to coat. Use tongs to add the pork tenderloin and sear each side until golden brown, about 2-3 minutes per side.
Step 4: Roast the Pork Tenderloin in the Oven
Transfer the seared pork tenderloin to a baking dish or sheet tray lined with parchment paper. Bake for 15-20 minutes or until the internal temperature reads 145°F (63°C) on an instant-read thermometer.
Step 5: Rest and Slice the Pork Tenderloin
Once cooked, take out the baking dish from oven and rest for around five minutes. Slice the pork tenderloin into ½ inch slices.
Step 6: Make The Red Wine Sauce
While your pork tenderloin is resting, make your red wine mushroom sauce. In a separate saucepan, melt one tablespoon of butter over medium heat. Add half of chopped onion and cook until it is translucent. Add sliced button mushrooms and cook for around five minutes while stirring occasionally.
Then, add three garlic cloves at medium heat and cook for another minute. Sprinkle a pinch of salt and add herbs like rosemary or thyme in the pan according to your choice.
Add one cup of red wine, and scrape any bits left from the pork to add to the sauce. Add one cup of low-sodium beef broth, 1 tablespoon of dijon mustard, and 1 tablespoon of sun-dried tomato paste.
Stir well and bring this mixture to a boil. Reduce heat to simmer for around ten minutes or until the liquid reduces by half. Now add four tablespoons of cold butter, a few pieces at a time, and whisk constantly until fully incorporated into the sauce. Simmer for another few minutes until it thickens.
Step 7: Serving
Your juicy pork tenderloin with red wine mushroom sauce is ready to serve. Garnish with finely chopped parsley, thinly sliced sun-dried tomatoes or roasted garlic cloves, and pour some sauce on top of it. This dish pairs perfectly with a side of roasted vegetables like parsnips puree or cherry sauce.
This recipe would work well for any occasion – romantic dinner, dinner parties, or potluck events. Enjoy this dish, which pairs perfectly with a glass or two of red wine!
Substitutions and Variations
If you’re feeling adventurous or want to switch up this Pork Tenderloin with Red Wine Sauce recipe, there are a few substitutions and variations you can try out. Here are some ideas:
– Substitute the pork tenderloin for pork chops, braised pork, stuffed pork, or even beef fillet if you prefer red meat.
– For extra flavor, you can substitute the beef broth with chicken broth or vegetable broth.
– If you don’t have sun-dried tomatoes on hand, you can swap them out for cherry tomatoes or roasted peppers.
– To add some heat, you can throw in some diced jalapeños or crushed red pepper flakes to the mushroom sauce.
– Want to make this recipe with white wine instead of red? Go for it! Just keep in mind that white wine will change the overall flavor profile of the dish.
– If you’re looking for a sweeter sauce, try adding a few tablespoons of plum sauce to the wine and mushroom mixture.
– For a richer and creamier sauce, stir in 1/2 cup of heavy cream at the end of cooking.
– If you love Asian flavors, add 1 tablespoon of soy sauce and 1 teaspoon of grated fresh ginger to the sauce mixture.
– Another idea is to replace garlic with rosemary for herb lovers out there.
Experimentation makes easy yet luscious meals like this pork tenderloin recipe even more fun! Let your palate take over and see what creative kitchen adventures you’ll embark on next!
Serving and Pairing
This pork tenderloin with red wine sauce recipe is a versatile dish that can be served for any occasion. Whether it’s a cozy dinner at home or a special occasion with friends and family, this recipe will surely impress.
Pairing pork tenderloin with red wine is a classic pairing that never fails to please the palate. The rich flavors of red wine complement the tender texture and earthy flavors of the pork, creating an unbeatable flavor experience. And when you pair this flavorful dish with the right sides, it takes things up a notch even further.
For sides, you can serve either roasted vegetables or sautéed mushrooms. Both options are perfect for this dish as they perfectly compliment the savory flavor of the pork and the tangy, bold flavors of the red wine sauce.
If you’re craving something starchy, mashed potato, parsnip puree or rice are great sides to serve with this dish. They give a luxurious texture to your meal that’ll make you want to savor every bite.
When selecting a wine to pair with this dish, consider complementing the main flavors in the dish. A rich full-bodied dry red wine such as Merlot or Cabernet Sauvignon make excellent wine pairing choices as they blend harmoniously with the intense yet subtle flavors of pork tenderloin and red wine sauce.
Whether you’re someone who favors an elegant dining experience or looking for something to elevate your next meal time gathering, serving pork tenderloin with red wine sauce is an outstanding choice that promises to leave an unforgettable impression.
Make-Ahead, Storing and Reheating
This recipe for pork tenderloin with red wine sauce is perfect for advance preparation. A great approach is to cook the pork tenderloin a day ahead, slice it and store it separately from the sauce. This way, you can easily reheat them together when you’re ready to serve.
To store the cooked pork, wrap it tightly with plastic wrap, then put it in an airtight container or resealable bag. Make sure to create a separate container for the sauce, placing it in the refrigerator until needed.
When reheating, there are a few options available. You can bring both the pork and sauce to room temperature before combining and gently reheating on medium-low heat in a covered pan. Alternatively, you can use a microwave or oven to reheat both items at once without sacrificing moisture or flavor.
If you plan to make this dish ahead of time, make sure you don’t overcook the pork tenderloin as this will dry out the meat after reheating. By being mindful of your reheating process, this recipe can be made ahead of time by up to two days, leaving you with soft succulent meat that is bursting with flavors.
Tips for Perfect Results
Cooking pork tenderloin can be a tricky task as it is lean and can quickly become dry if overcooked. But with the right technique and some tips, you can achieve a perfect meal every time. Here are some tips for cooking pork tenderloin with red wine sauce:
1. Sear the tenderloin before roasting: Heat up your oven to 400°F and sear the pork tenderloin in a hot pan for 2-3 minutes on each side. This locks in the juices and gives it a beautiful crust.
2. Use a meat thermometer: It’s easy to overcook pork tenderloin because it is such a lean cut of meat. Using a meat thermometer will ensure that you cook it to the correct internal temperature of 145°F.
3. Let it rest: After cooking, let the meat rest for 5-10 minutes before slicing to keep all the delicious juices inside.
4. Don’t forget the sauce: The red wine sauce adds depth and richness to the dish. Make sure to spoon it generously over the sliced pork tenderloin before serving.
5. Pair with complementary sides: Consider serving your pork tenderloin with roasted vegetables, mashed potatoes or polenta, or even a light salad with vinaigrette dressing for a balanced meal.
By following these tips, you’ll have delicious and flavorful pork tenderloin with red wine sauce that will impress even the toughest food critics.
Now, let’s move to the FAQ section, where I’ll answer some of the most common questions I’ve encountered about this Pork Tenderloin With Red Wine Sauce Recipe.
Is red wine good on pork tenderloin?
Pairing a succulent Pork Tenderloin with your desired wine requires a careful selection of flavors that will tantalize your taste buds. For white wine enthusiasts, a Riesling, Chardonnay, or Pinot Blanc with a hint of juiciness complements the Pork Tenderloin. On the other hand, it is best to opt for a lighter-bodied but juicy red wine such as a Beaujolais Villages, Zinfandel, or Côtes du Rhône to accompany your Pork Tenderloin for red wine aficionados.
What is a good red wine to cook with pork tenderloin?
Burgundy made with Pinot Noir is a well-known choice, but Merlot also pairs nicely with mushrooms and goes well with pork. Thus, I wanted to experiment with it when presented with a pork tenderloin and mushroom recipe.
Does pork cook well with red wine?
When it comes to pairing wine with a pork roast, a fuller-bodied red wine works best. This dish typically uses a pork cut with a generous amount of fat, which calls for a moderately robust wine to balance out the flavors. A Merlot from a cooler climate region is particularly suitable for this pairing, offering a savory taste profile with tart berries and earthy undertones.
Should you cook pork with red or white wine?
When it comes to pairing wine with pork, the key is to choose a wine that can complement the delicate yet sweet flavor of the meat. This usually means opting for a full-bodied white wine or a juicy and fruit-forward red wine.
Now that you have all the necessary information about this Pork Tenderloin with Red Wine Sauce recipe, it’s time to try it out and impress your guests or family with your cooking skills. Trust me; they will love it!
One of the best things about this dish is that it pairs well with a variety of sides, from roasted vegetables to parsnip puree. And let’s not forget the star of the dish, the red wine sauce! Its rich and flavorful taste takes this dish to a whole new level.
So, what are you waiting for? Go ahead and try out this recipe today. And don’t be afraid to get creative and put your spin on it by trying out some of the substitutions and variations suggested in this article.
I hope you’ve enjoyed reading this article as much as I’ve enjoyed writing it. Remember, cooking is not just about following a recipe; it’s about experimenting and having fun in the kitchen. So let your culinary creativity run wild with this delicious Pork Tenderloin with Red Wine Sauce recipe!
Pork Tenderloin With Red Wine Sauce Recipe
- 2 lbs pork tenderloin, butterflied
- 4 cups Baby Spinach, fresh
- 8 ounces button mushrooms, chopped
- 1/2 cup diced onion
- 2 garlic cloves, Minced
- 1/4 cup diced sun-dried tomato
- salt & pepper
- 4 tablespoons olive oil, Divided in half
- 2 tablespoons cracked black pepper
- 2 cups robust red wine
- 2 cups beef broth
- 2 tablespoons butter
- salt & pepper
- Preheat the oven to 400 degrees. F.
- Open the tenderloin, and using a meat mallet, carefully pound the meat just until it is of even thickness.
- In a heavy skillet, heat 2 tablespoons of the olive oil and once sizzling add the onion. Cook until softened and then add the garlic Cook an additional minute or two.
- Add the mushrooms, and cook for 5 to 8 minutes until softened and beginning to brown.
- Add the spinach in parts, stirring it into the onion mixture until it becomes softened.
- Add the sun-dried tomatoes, and cook an additional two minutes. Season with salt and pepper.
- Place the tenderloin open on a flat surface. Spoon the stuffing mixture evenly over the meat, leaving a 1 inch border all around.
- Firmly roll the tenderloin keeping the filling in place.
- Secure the tenderloin with butcher’s twine.
- Rub the tenderloin with the remaining olive oil, and then rub on the cracked pepper.
- Place the tenderloin in a baking pan and cook for about 40 minutes, or until a meat thermometer registers 160 degree F. internal temperature.
- 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. Taste, and season as needed with salt and pepper. Whisk in the butter and keep warm.
- Once the tenderloin has reached an internal temperature of 160 degrees F., remove it from the oven, and cover with aluminum foil. Let rest for 10 minutes. Slice the tenderloin into 1 1/2 inch thick slices, and serve with a drizzle of the red wine sauce. Serve.