Just in case you have a little red wine left over.
Pork Tenderloin With Red Wine & Mushroom Sauce
The red wine brings a little tartness to traditional gravy which pairs up nicely with the mushrooms and pork tenderloin.
- 2 pork tenderloins about 2 pounds
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. garlic powder
- 1 tbsp. butter
- 1 tbsp. olive oil extra virgin
- 1 cup sliced mushrooms
- 1/2 cup shallots finely chopped
- 1 cup dry red wine merlot etc.
- 1 cup beef stock
- 1/2 tsp. chopped thyme
Preheat oven to 350° F. Prepare a 9x13 baking pan with cooking spray. Generously sprinkle the tenderloins with the salt, pepper, and garlic powder on all sides. Heat the butter and olive oil in a large skillet on medium and then sear the tenderloins until just browned on all sides. Place them in the baking pan and bake for 35 minutes or until internal temperature reaches 160° F.
While the tenderloins are cooking, saute the sliced mushrooms in the skillet until just browned, about 2 minutes stirring constantly. Remove from the skillet and set aside.
Add the chopped shallots to the skillet and saute for a minute. Then add the red wine, beef stock, and chopped thyme. Simmer (do not boil) until the sauce is reduced by half. If you prefer a thicker sauce you can add a tbsp. of corn starch and simmer until thickened. Stir the mushrooms back into the sauce and heat for another minute. That's it, slice the pork tenderloin about a half inch thick and top with the sauce.
Did you know: It might come as a surprise, but several human trial studies have shown moderate red wine consumption to be better for you than not drinking at all. Why? The antioxidants found in red wine lower incidences of cardiovascular disease, mortality, and type-2 diabetes. Of course, if you drink more than you’re supposed to, the benefits are replaced by increased health risks. So, do yourself a favor, drink red wine in moderation.