Are you craving a delightful and tender pork dish that will impress your taste buds? Look no further than Kathleen's Burgundy Pork Tenderloin. This delectable recipe features juicy pork tenderloin marinated in a rich and flavorful blend of red wine, herbs, and spices, resulting in an explosion of flavors that will tantalize your palate. Experience the perfect harmony of tender pork and aromatic sauce, making this dish an unforgettable culinary experience. Embark on a culinary journey with us as we unveil the secrets behind this remarkable recipe, ensuring that you can recreate Kathleen's Burgundy Pork Tenderloin in the comfort of your own kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
BURGUNDY PORK TENDERLOIN
My husband doesn't care for pork much, but he loves this. It is very easy to fix, and it is very rich tasting. Serve with baked potato.
Provided by BROWNDOG
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h30m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place pork in a 9x13 inch baking dish, and sprinkle meat with salt, pepper and garlic powder. Top with onion and celery, and pour wine over all.
- Bake in the preheated oven for 45 minutes.
- When done baking, remove meat from baking dish, and place on a serving platter. Pour gravy mix into baking dish with wine and cooking juices, and stir until thickened. Slice meat, and cover with the gravy.
Nutrition Facts : Calories 399.8 calories, Carbohydrate 8.2 g, Cholesterol 147.6 mg, Fat 8.6 g, Fiber 0.6 g, Protein 47.8 g, SaturatedFat 2.9 g, Sodium 676.3 mg, Sugar 1.6 g
BURGUNDY PORK TENDERLOIN
This recipe is from Dijon, France, from a colleague with whom I worked while living there. It is very simple, yet very elegant, and very tasty, which is typical of many dishes in Burgundy. It is great served with mashed potatoes, or rice and a light green salad.
Provided by TJW2725
Categories Pork
Time P1DT45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix together all marinade ingredients and marinate the pork, covered overnight (24 hrs)in the fridge.
- Remove pork and gently pat dry with a paper towel.
- Cook the pork over medium high heat in a skillet with the butter and the oil for about twenty minutes, or until well browned on all sides.
- Deglaze with the marinade and braise for 3-5 minutes.
- Remove the filets when fully cooked(170° inside), set aside, and keep warm.
- Reduce the sauce by about one third, about 20-25 minutes and then incorporate the cream and estragon sprigs.
- Cook for another 5 minutes, or until thickened.
- Cut the pork into medallions, and pour the sauce on top to serve.
Nutrition Facts : Calories 902.6, Fat 61.9, SaturatedFat 28.5, Cholesterol 276.1, Sodium 292.5, Carbohydrate 6.6, Sugar 1.1, Protein 48.4
KATHLEEN'S BURGUNDY PORK TENDERLOIN
Make and share this Kathleen's Burgundy Pork Tenderloin recipe from Food.com.
Provided by ousoonerjill
Categories Pork
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Place pork in a 9x13 inch baking dish and sprinkle meat with salt, pepper and garlic powder. Top with onion and celery and pour wine over all.
- Bake in preheated oven for 45 minutes.
- When done baking, remove meat from baking dish and place on a serving platter. Pour gravy mix into baking dish with wine and cooking juices and stir until thickened. Slice meat and cover with the gravy.
PORK TENDERLOIN WITH BURGUNDY PEPPERCORN SAUCE
You'll love this Pork Tenderloin With Burgundy Peppercorn Sauce recipe! So delicious and easy to prepare!
Provided by Ali
Time 35m
Number Of Ingredients 9
Steps:
- To prepare the tenderloin: Preheat oven to 425 degrees. Trim pork tenderloin of any excess fat, and remove silver skin. (For a helpful video on how to remove silver skin, see here.)
- Heat 1 Tbsp. olive oil in a large skillet over medium-high heat. Generously season the tenderloin with the freshly-cracked black pepper, and press to be sure it sticks. Add to the skillet and cook, turning as needed, for 4 to 5 minutes (about 1 minute per side), until evenly browned. Transfer tenderloin to a greased baking dish, and place it in the oven to roast for 12 to 15 minutes, until an instant-read thermometer inserted into the thickest part of the tenderloin reads 140 degrees. Remove dish from oven and transfer the tenderloin to a plate and cover loosely with aluminum foil to keep warm.
- To make the sauce: Meanwhile, in a skillet or saucepan over medium-high heat, add the shallots and sauté for 2 minutes. Then add the garlic and saute 1 more minute. Add the red wine and as it boils, deglaze the pan by scraping the bottom of the pan with a wooden spoon (helps to have one with a straight edge) to dislodge all the browned bits. Once the wine is almost cooked away, add the beef stock and turn the heat to high. Boil the sauce down until there's a noticeable trail when you drag a wooden spoon through the center of it (4-5 minutes).
- Pour in the heavy cream and resume boiling. Again, boil down until you can make that telltale trail from the wooden spoon. Turn off the heat and add the parsley and any remaining black pepper (no more than 1 Tbsp, the rest should have already been used to pepper the tenderloin). Taste for salt and add if needed.
- Cut the tenderloin on a slight diagonal (in 1/2″ or 1″ slices), and then spoon the sauce over to serve.
BURGUNDY PORK TENDERLOIN FROM ALL RECIPE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place pork in a 9x13 inch baking dish, and sprinkle meat with salt, pepper and garlic powder. Top with onion and celery, and pour wine over all. Bake in the preheated oven for 45 minutes. When done baking, remove meat from baking dish, and place on a serving platter. Pour gravy mix into baking dish with wine and cooking juices, and stir until thickened. If juices have excessive alcohol flavor, heat in pot to get rid of alcohol. Slice meat, and cover with the gravy.
Tips:
- Use a sharp knife to cut the pork tenderloin into 1-inch thick slices. This will help ensure that the pork cooks evenly.
- Sear the pork tenderloin slices in a hot skillet over medium-high heat for 2-3 minutes per side. This will help to brown the pork and seal in the juices.
- Reduce the heat to medium-low and cook the pork tenderloin slices for an additional 8-10 minutes, or until the pork is cooked through. This can also be done in the oven at 375 degrees Fahrenheit for 20-25 minutes.
- Remove the pork tenderloin slices from the skillet and let them rest for 5 minutes before slicing. This will help the juices redistribute throughout the pork.
- Serve the pork tenderloin slices with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.
Conclusion:
Pork tenderloin is a delicious and versatile cut of meat that can be cooked in a variety of ways. This recipe for Burgundy pork tenderloin is a great way to enjoy this flavorful cut of meat. The pork is marinated in a mixture of red wine, Dijon mustard, garlic, and herbs, then seared and cooked until tender. The resulting dish is a juicy and flavorful pork tenderloin that is sure to please everyone at the table.
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