Drain on paper towels; reserve. I sauteed some onions ( thinly sliced ) just because this recipe was so fast and I had time so I threw them in the pan with the pork for a little extra zip -- if I had mushrooms in the house I would have done that too -- next time I will. I hesitated on this recipe because it sounded WAY TOO EASY to be that wonderful, but I was wrong. I doubled the gravy mix because we are gravy people too. I had 4 tenderloins (3lbs) which I marinated for 1 hour in a ¼ cup of olive oil and ½ cup of white wine, combined with one small bunch of chopped green onions, and 2 small peeled anneheim peppers (chopped), 5 cloves of crushed garlic, and a fair bit of fresh ground pepper (approx. Add olive oil until your desired consistency is achieved. It takes about five minutes to construct this recipe and it is the best I have ever found. Try also adding a couple of sweet-ripe passion-fruit into the cherry mix for a piquant – sweet touch. The fun thing about burgundy is that there is no such thing as an expensive burgundy wine. Pour gravy mix into baking dish with wine and cooking juices, and stir until thickened. I use two packages of gravy mix as I serve this with quartered red potatoes tossed with butter and parsley and baked alongside the pork (which the gravy goes well with) and with the PAN-FRIED ASPARAGUS (Recipe on the site). First of all, the pork should be relatively pink when it is done. Change ), You are commenting using your Google account. I've learned to omit the onions and the celery as they really don't improve the taste beyond the seasonings. Next, I am not sure how this recipe was called Burgundy Pork Tenderloin and it calls for red wine. Thank you Kathleen - this is a keeper in this house ! when it reaches 165 degrees take out and wrap in foil while making the gravy I used 2 cups of Merlot wine and got nervous it might be to much wine taste and added 1/2 CUP WATER so I did use 2 pkgs of Mccormick brown gravy and it was PERFECT a great recipe to impress guests or make for a large crowd, even my husband who really doesn't like pork thought it was FABULOUS my brother in law kept telling me what an awsome dinner rates 10 stars thank you for sharing!!!! DIRECTIONS Heat oven to 350°F Warm 1 tablespoon oil in ovenproof skillet over medium heat. https://www.allrecipes.com/recipe/16362/burgundy-pork-tenderloin Brush pork with 1 tablespoon oil and sprinkle with 1 teaspoon thyme, chile powder and 1/2 teaspoon salt. https://www.myrecipes.com/recipe/pork-tenderloin-cherries-shallots Slice the tenderloin in 2-inch-thick slices, arrange on a platter and pour the juices over the tenderloin. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition It is usuall near the mogen david and other cheap wines. The next time I made it I just threw all the ingredient into the pan as the recipe suggests and it came out way better. Be sure to use a meat thermometer and bring the temp to 160, and if any of your guests complains that they think they are going to get trichanosis, politely ask them to leave and go to applebees where they process and overcook everything. Info. The center should still be pink. I also used 2 1 lb tenderloins that is probably where some of you have had issues with evaporation because larger ones would take longer to cook, try using several small ones. this link is to an external site that may or may not meet accessibility guidelines. 3tbs). But make sure to use fresh (not previously frozen) tenderloin. You need to know some things though, so yours will turn out wonderfully, like mine does every time i make this recipe. In a large oven-proof skillet melt the butter on medium-high heat. It takes about five minutes to construct this recipe and it is the best I have ever found. A family-style meal is the perfect way to start the week on the right foot (or heel). Make sure to serve on warm plates so that you can take your time to enjoy this fabulous dish. Your daily values may be higher or lower depending on your calorie needs. To finish of this dish try adding pan fried pistachio nuts (with a small amount of salt and pepper). 400 calories; protein 47.8g 96% DV; carbohydrates 8.2g 3% DV; fat 8.6g 13% DV; cholesterol 147.6mg 49% DV; sodium 676.3mg 27% DV. I regularly need to intervene lest he has sauce with a side of chicken for dinner. I paired my protein with thyme roasted root vegetables and a homemade pesto sauce (made in my new. Reduced the wine by 1 cup and subbed low sodium beef broth the second time around. Have fun! Transfer to the baking pan with the wine/broth mixture. Place pork in a 9x13 inch baking dish, and sprinkle meat with salt, pepper and garlic powder. The green of the pistachios contrasts visually with the red of the cherries. Pork tenderloin is a long and narrow, boneless cut from the central spine portion of the pig. It thickened beautifully. Add the cherries, 1/2 cup wine, and balsamic vinegar and finish cooking in the oven for about 20 minutes.

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