Red Wine and Mushroom Pork Tenderloin
User Reviews
5
Red Wine and Mushroom Pork Tenderloin
Description
Red Wine and Mushroom Pork Tenderloin features a whole pork tenderloin seasoned with garlic powder and black pepper, quickly seared in butter, then roasted with sliced mushrooms. The cooking liquid, a blend of red wine, beef broth, and brown gravy mix, infuses the pork with a robust flavor. After roasting, the meat rests to retain its juices before being sliced. The leftover pan sauce is boiled down or thickened with a cornstarch slurry to create a rich gravy, lending a smooth texture and concentrated taste to the dish.
The sear creates a slightly crusted exterior while the oven finishes cooking the pork evenly. Mushrooms in the roasting pan add earthiness and moisture to the sauce. This method delivers pork tenderloin that is tender and flavorful, served sliced with the mushroom gravy poured over to complement the meat’s mild flavor.
The pork can be accompanied by mashed potatoes or roasted vegetables to balance the richness. It's a versatile recipe suitable for a hearty family meal or an impressive dinner.
This recipe allows for 1-3 tenderloins to be roasted at once by seasoning and searing each before sharing the same pan, making it suitable for different serving sizes. The sauce can be thickened either by reduction or cornstarch slurry depending on your preferred consistency.
Ingredients
- 2-3 pounds tenderloin
- 1/2 teaspoon garlic powder
- 1 tablespoon butter
- 1 teaspoon black pepper
- 1 cup red wine
- 1 cup beef broth
- 1 cup white mushroom sliced
- 1 packet brown gravy mix or 1 cup prepared gravy
Cornstarch Slurry (if needed)
- 1 tablespoon corn starch
- 1/4 cup water cold
Instructions
- Preheat your oven to 350 °F .
- Sprinkle the garlic and pepper over the tenderloin(s), then melt your butter 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. Place your seared roast(s) in a baking pan or skillet. Place the mushrooms around the tenderloin in the pan.
- Mix the wine, beef broth, and gravy mix together.
- Pour the red wine mix over the pork.
- Place in the oven and cook until the internal temperature reaches 145 °F.
- Pull it out of the oven and remove the roast(s). Cover it on the plate with foil to keep the heat in.
- Pour the remaining sauce into a pot to make a gravy. You can bring it to a boil and boil off the excess liquid to thicken, or you can make a cornstarch slurry. Whisk together the slurry ingredients and then whisk into the gravy to thicken, Cook for a few minutes until thickened, then remove.
- Slice the tenderloin then serve with the gravy.
Notes
- You can cook multiple tenderloins together; just season and sear each one before roasting.
- Use cornstarch slurry or reduce sauce on stovetop to adjust gravy thickness.
- Allow the cooked pork to rest covered to keep it warm and juicy before slicing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Serving | 6g | |
| Calories | 257kcal | 13% |
| Carbohydrates | 4g | 1% |
| Protein | 32g | 64% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 98mg | 33% |
| Sodium | 484mg | 20% |
| Potassium | 717mg | 15% |
| Sugar | 1g | 2% |
| Vitamin A | 85IU | 2% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 15mg | 2% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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