PORK TENDERLOIN RED WINE SAUCE RECIPES

PORK TENDERLOIN WITH RED WINE SAUCE RECIPE - FOOD.COM

Pork Tenderloin With Red Wine Sauce Recipe - Food.com image

Another great recipe I got posted by Deborah Mele. A little work but the results are worth the effort.

Total Time 1 hours 10 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 633, FatContent 32.5, SaturatedFatContent 9.8, CholesterolContent 165.3, SodiumContent 543.1, CarbohydrateContent 12.6, FiberContent 2.8, SugarContent 4, ProteinContent 51.5

PORK TENDERLOIN WITH WINE SAUCE RECIPE: HOW TO MAKE IT

Pork Tenderloin with Wine Sauce Recipe: How to Make It image

Here’s a fast and easy, great-tasting meal that's as big on flavor as it is low in fat and calories. I serve it with fresh green beans and mashed potatoes. —Nancy LaVoice, Wexford, Pennsylvania

Provided by Taste of Home

Categories Dinner

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 2 servings.

Number Of Ingredients 9

Ingredients

1 pork tenderloin (3/4 pound)
Dash pepper
1 teaspoon canola oil
1 teaspoon butter
1/4 cup reduced-sodium beef broth
1/4 cup dry red wine or additional reduced-sodium beef broth
1/4 teaspoon Dijon mustard
1/4 teaspoon dried thyme
1/8 teaspoon dried rosemary, crushed

Steps:

Cut pork into 2-in. slices; flatten to 1-1/2-in. thickness. Sprinkle with pepper. In a large skillet over medium heat, cook pork in oil and butter for 5 minutes on each side or until meat is no longer pink. Remove and keep warm. , Add broth to the pan, scraping to loosen browned bits. Stir in the wine, mustard, thyme and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes, stirring occasionally. Serve with pork.

Nutrition Facts : Calories 259 calories, FatContent 10g fat (3g saturated fat), CholesterolContent 100mg cholesterol, SodiumContent 159mg sodium, CarbohydrateContent 1g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 34g protein. Diabetic Exchanges 5 lean meat

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