Burgundy Pork Tenderloin Recipe
Impress your guests with a pork tenderloin, lightly seasoned and baked, and served with the simple red wine sauce that cooks along with the pork. All you have to do is smile and accept the compliments.
This is my all time favorite recipe. I've been making it for the past two years now and figured it's about time that I finally rate it. I've learned to omit the onions and the celery as they really don't improve the taste beyond the seasonings. Also, this means that I don't have to strain out the onion and celery from the wine before making the gravy, I can just take the loin out to rest on a cutting board and put the pan right on top of the stove with the wine still in it to make the gravy. 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). It's wonderful. You must try if you haven't already.
My guests loved this recipe. It really helps to read the reviews before cooking. I seared the meat first, used 1c burgundy wine and 1c beef broth, deleted the celery, added mushrooms, chopped the onions,added 2pks of pork gravy mix to the wine sauce and put the sauce in a pan and brought it to a boil. It thickened beautifully.
This recipe has great flavors and is so easy! I'm just not sure what the problem is, but I've made it two times and it has come out dry both times! I don't think the problem is the recipe, but maybe my crockpot??
Like others, I found that the cooking time needed to be a lot longer. My pork loin was just barely over 2 lbs & it took 1 hr & 20 min to reach 160 degrees. By that time almost all of the wine had evaporated. The roast was tender and had good flavor & I will definitely try this again, but next time I will keep adding water & or wine as needed.
This recipe turned out great! The tenderloin was so moist! I added a few carrots to the red wine before baking and I used a recipe for brown gravy mix I already had: 1/4 cup cornstarch, 3 beef bouillon cubes, 1/4 teaspoon instant coffee crystals, 1/4 teaspoon onion powder, 1/8 teaspoon garlic powder, 1/8 teaspoon black pepper and a pinch of paprika. VERY, VERY YUMMY!!! I served this with another recipe on allrecipes.com: garlic red potatoes. The whole family loved it!!!
I am only 13 and am an aspiring chef, so I try to cook for my parents and sister (they are kind of like my recipe guinea pigs) my sister is also an EXTREMELY picky eater, and even she loved it, so far I haven’t found one person who didn’t like it. I would definitely recommend this recipe to anyone. P.S. make more red wine mix than advised and make with mashed potatoes, the gravy wine mixture is great with mashed potatoes.