Pork Tenderloin with Red Wine Sauce
This is a great and flavorful recipe that everyone enjoys.
Yield
6 servingsPrep
10 minCook
60 minReady
70 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | whole |
pork tenderloin
There should be 2 in a package |
*
|
| ¼ | cup |
port wine
|
*
|
| 12 | ounces |
beef stock
1 smaller can |
|
| 2 | tablespoons |
all-purpose flour
|
|
| 3 | tablespoons |
margarine
|
|
| 2 | tablespoons |
olive oil, extra-virgin
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | whole |
pork tenderloin
There should be 2 in a package |
*
|
| 59 | ml |
port wine
|
*
|
| 346.8 | ml/g |
beef stock
1 smaller can |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 45 | ml |
margarine
|
|
| 3E+1 | ml |
olive oil, extra-virgin
|
|
Directions
Preheat oven 375 to 400℉ (200℃).
Season Pork (both sides) with aalt/pepper/basil/garlic powder.
In a pan heat up the margarin and oil and place the seasoned pork in the pan to brown all sides.
Once pork has browned place in a baking dish for 45 minutes to 1 hour until done.
While pork is cooking make the sauce:
Put 2 tablespoons of flour in the pan w/oil (dont dump from pork).
Slowly add the beef broth - stir so its not clumpy – make a rue.
Once all broth has been added and there isnt any clumps add the wine and stir.
Simmer while pork is cooking – it might take a while but the sauce will get thicker.
Once pork and sauce is done cut the pork, pour the sauce and enjoy.
