Pork Tenderloin With Red Wine
Pork tenderloin slow-cooked in a rich red wine sauce with aromatic herbs and vegetables, resulting in tender, flavorful meat paired with a savory, thickened sauce. Perfect for a cozy dinner or special occasion, this dish combines robust flavors with a comforting, hearty appeal.
Ingredients
- 1.5-2 lb. pork tenderloin
- salt and pepper ⓘ
- 2 Tbsp. butter ⓘ
- 1 onion
- 1 carrot ⓘ
- 1 celery rib ⓘ
- parsley root or parsley sprigs ⓘ
- a few whole peppercorns ⓘ
- a few whole allspice ⓘ
- 1 tsp. caraway seed ⓘ
- 1 tsp. crushed dry marjoram ⓘ
- dash ground ginger ⓘ
- 1/2 cup dry red wine ⓘ
- 1 beef bouillon cube ⓘ
- 1/2 cup water ⓘ
Instructions
- Bring 1/2 cup water to a boil in a heavy pot and add the beef bouillon cube.
- Sear the pork tenderloin in hot butter, turning with tongs until browned on all sides.
- Lower the heat and add the bouillon liquid, herbs, vegetables, and a little red wine to the pot.
- Cook uncovered for 1 hour, turning the meat occasionally.
- Add more red wine to the pot and continue cooking for another hour.
- Remove the meat from the pot and keep warm.
- Drain the vegetables from the cooking liquid and mash them.
- Return the mashed vegetables and the cooking liquid to the pot.
- Mix cornstarch with cold water to make a slurry.
- Add the slurry to the sauce in the pot to thicken, stirring constantly.
- Serve the sauce over the sliced pork tenderloin.
Tips & Substitutions
For enhanced flavor, consider marinating the pork tenderloin overnight with salt, pepper, and herbs. If you don't have beef bouillon, chicken bouillon can be a suitable substitute. You can also add mushrooms for a richer sauce. Remember to let the meat rest for a few minutes before slicing to retain its juices.
Serving Suggestions
Serve the pork tenderloin sliced with the rich red wine sauce drizzled over the top. This dish pairs beautifully with roasted vegetables or creamy mashed potatoes. A side salad or steamed green beans can add a fresh contrast, making it a well-rounded meal.
Storage & Reheating
Leftover pork tenderloin can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the sliced meat in a skillet over low heat with a splash of water or wine to prevent drying out. Cover with a lid to retain moisture while warming.
Nutrition & Diet Analysis (per serving)
Each serving of Pork Tenderloin With Red Wine contains roughly 378 calories, with 9g protein, 22g carbohydrates, and 30g fat. It is an excellent source of iron (33% of the Daily Value) and dietary fiber (22% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 1974mg per serving (86% 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 loin or pork shoulder, but cooking times may vary. Ensure the internal temperature reaches at least 145°F for safe consumption.
What type of red wine is best for this dish?
A dry red wine like Cabernet Sauvignon or Merlot works best for cooking, as it enhances the sauce's flavor. Avoid sweet wines to keep the dish savory.
Can I make this recipe in advance?
Absolutely! You can prepare the pork and sauce a day ahead, then refrigerate. Just reheat gently before serving. This allows the flavors to meld beautifully, similar to making Creole Stuffed Peppers.
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).