Pork Tenderloin with Red Wine Sauce

Pork Tenderloin with Red Wine Sauce

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Pork Tenderloin with Red Wine Sauce

I’ve got to come up with something for dinner tonight that doesn’t involve my spending hours and hours in the kitchen.  My sciatica has reached an all-time high!  Ugh.

I got the nicest surprise in the mail yesterday.  My eldest daughter used to get me this Avocado, Olive and Basil Bath and Shower Gel from Crabtree & Evelyn every year for my birthday.  I absolutely adore the stuff and haven’t had any for many years.  The minute it arrived, I limped upstairs and made myself a hot bubble bath.  There used to be a Crabtree & Evelyn store in the mall when we lived in Portland, but I don’t know if they still exist or not today.  Anyway, my daughter ordered this on Amazon, so if you’re looking for an amazing gift for a friend or yourself, check out the link above.

So, thanks, honey!  I’m going to give myself a nice, long soak before I hit the kitchen tonight!

This is a very fast recipe and it’s healthy and really good, too.  The American Heart Association actually recommends wine sauces, which is how I started using them with so many of my dinners.

Pork Tenderloin with Red Wine Sauce

Red Wine Sauce

3 cups beef broth

1 cup dry red wine

1 Tablespoon cornstarch

¼ cup water

Kosher Salt

Freshly ground black pepper

Pork Tenderloin

Pork tenderloin, sliced into one inch medallions

1/2 teaspoon dried thyme

Freshly ground black pepper

2 Tablespoons extra virgin olive oil

Pork Chops with Red Wine Sauce

Taking the silver skin off pork tenderloin is the biggest pain in the rear end!  I made the mistake of letting my pork tenderloin fully defrost, so it was like trimming moss off wet, limp grass.  Do yourself a favor and trim it when it is slightly frozen; even 10 minutes in the freezer will help.  That makes the process so much faster and easier!

To cook the pork: Heat a non-reactive skillet over medium high heat.  Season the pork lightly with salt and pepper.  Brush the pork medallions with oil and sprinkle with thyme, then cook until barely pink at the center, just a few minutes per side.  Remove pork to a pie plate and allow it to rest for 5 minutes, covered with foil.

To make the sauce:  Deglaze your hot skillet by pouring in red wine and letting it cook a minute or two, then add the beef broth.  Bring to a bubble over medium high heat and reduce by one third.  Meanwhile, in a small bowl whisk the cornstarch with ¼ cup water until smooth.  Whisk the cornstarch mixture into the bubbling sauce, and continue whisking until the sauce thickens.  Keep warm over low heat.  Since you’ve already salted your pork, don’t add more salt until you’ve tasted the sauce, right before serving.  Some beef broth can be pretty salty!

Pour sauce over the pork and serve!  Dinner in minutes!

Rosemary New Potatoes

I’m serving this pork with new potatoes.  We might even have some potatoes down in the garden, but somehow we never got around to harvesting them this past Fall.  I can’t do it, because of my back, but Bill will get to it one of these days.  I hope they haven’t rotted in the rain, but I’m not counting on it.

Anyway, I am capable (barely) of getting some potatoes out of the horrible little closet under our stairs.  The ceiling is so low that it’s a killer to grab anything in there!  I’ll pick a couple of yellow potatoes, then wash, dry and quarter them.  The skins have seen better days, so I’ll peel them, first.

I’m heating my oven to 400° and putting a large cast iron skillet in there to heat.

After cutting up my potatoes, I’ll pat them dry and toss them with some olive oil.  Then I’ll sprinkle them with salt, pepper and some chopped, dried Rosemary, from the garden.  (Actually, tonight I didn’t use Rosemary.  I thought there would be leftovers, maybe for some hashbrowns for Bill, so I left it out.)  Turns out we ate every last bite.  We should have gone with the Rosemary!

They’ll take about 25 minutes in the oven, flipping half way through.

Pork Chops with Red Wine Sauce

I hope you’ll try this easy and flavorful dinner!

Cheers – Vicky



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