Braised Pork Tenderloins
Juicy braised pork tenderloins infused with soy, red wine, and onions offer a savory, tender dish perfect for hearty family dinners or special gatherings.
Ingredients
Instructions
- Cut the pork tenderloins into 1-inch steak-like pieces.
- In a bowl, combine soy sauce, water, sugar, and red wine; stir well.
- Drop the pork pieces into the marinade and refrigerate for 2 to 3 hours.
- Stir the mixture once or twice during marinating.
Tips & Substitutions
For enhanced flavor, consider adding garlic or ginger to the marinade. If you don’t have red wine, balsamic vinegar can be a great substitute. When dredging the pork in flour, ensure an even coating for better browning. To save time, marinate overnight for a deeper flavor infusion, and always let the meat rest before slicing.
Serving Suggestions
Serve the braised pork tenderloins over a bed of fluffy Nasa Grits for a comforting meal. Pair with sautéed vegetables or a fresh salad for balance. For a special touch, drizzle with the cooking sauce and garnish with fresh herbs. This dish is also excellent with roasted potatoes or Red Cabbage(German) for a hearty dinner.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pork in a covered skillet over low heat, adding a splash of water or broth to keep it moist. You can also microwave in short intervals, ensuring the meat heats evenly without drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Braised Pork Tenderloins contains roughly 448 calories, with 8g protein, 49g carbohydrates, and 21g fat. It is an excellent source of vitamin A (27% of the Daily Value) and vitamin C (21% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 2340mg per serving (102% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of pork for this recipe?
Yes, you can use pork shoulder or pork loin, but adjust the cooking time accordingly as these cuts may require longer braising to become tender. The marinade will work well with these alternatives, ensuring they absorb all the rich flavors.
How do I know when the pork is fully cooked?
The pork is fully cooked when it reaches an internal temperature of 145°F (63°C). A meat thermometer is the best way to check. After removing from heat, let it rest for a few minutes before slicing to retain its juices.
Can I freeze the braised pork tenderloins?
Absolutely! Allow the pork to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and gently warm it on the stovetop or in the oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).