Pork In Wine Sauce
Juicy pork tenderloins cooked in a rich wine sauce with onions, offering a savory and slightly tangy flavor profile perfect for a comforting dinner.
Ingredients
Instructions
- Slice the onion into thin rings and sauté in olive oil until soft and beginning to brown slightly.
- Remove the onions and keep warm.
- Season both sides of the pork tenderloins with black pepper and garlic powder.
- Brown both sides of the pork in the same pan.
- Return the onions to the pan, then add white wine or dry vermouth and soy sauce.
- Cover and simmer for 35 to 40 minutes until the pork is cooked through.
Tips & Substitutions
For an extra flavor boost, consider marinating the pork tenderloins in the soy sauce and wine mixture for a few hours before cooking. If you don't have white wine, dry vermouth makes an excellent substitute. You can also add garlic cloves or mushrooms for additional depth. For a gluten-free version, use tamari in place of soy sauce.
Serving Suggestions
Serve the Pork in Wine Sauce with a side of creamy mashed potatoes or roasted vegetables for a complete meal. A light salad, such as a Clear Bowl Fruit Salad, pairs well to balance the richness of the dish. Consider a glass of white wine or dry vermouth to complement the flavors.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the pork and sauce in a skillet over medium heat, covering to retain moisture, or microwave in short intervals, checking to avoid overcooking.
Nutrition & Diet Analysis (per serving)
Each serving of Pork In Wine Sauce contains roughly 129 calories, with 11g protein, 2g carbohydrates, and 3g fat. It is an excellent source of protein (22% of the Daily Value). Note that it is relatively high in sodium, at 542mg per serving (24% 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 make this recipe with chicken instead of pork?
Yes, you can substitute chicken breasts or thighs for the pork. Cook until the internal temperature reaches 165°F, adjusting the cooking time as necessary based on the thickness of the chicken.
What can I use instead of soy sauce?
If you need a soy sauce alternative, you can use tamari for a gluten-free option or coconut aminos for a lower sodium alternative. Both will provide a similar umami flavor.
Can I prepare this dish in advance?
Yes, you can prepare the dish up to the simmering step and store it in the refrigerator for up to 2 days. Simply reheat gently in a skillet, adding a splash of wine or water to keep it moist.
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).