ROBYN'S DRUNKEN PORK TENDERLOIN RECIPE - (4/5)
Provided by á-39535
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Remove the pork tenderloin from the package and trim off any silver skin - this is a shiny fat type piece that may (or may not) be on part of the tenderloin. Honestly though if you don't take it off now it is not a big deal, you can cut it off the cooked pork as you are eating it if you need to. Sprinkle the garlic powder, salt and pepper (to lightly cover) over all sides of each piece of pork. Heat a large skillet over medium-high heat and add the pork tenderloins. Let the pork sit without moving for about 3 minutes. Before that it will seem like they are "stuck" to the pan, but after 3 minutes or so the pork tenderloin pieces should release. Rotate the pork tenderloins so that you get each of the outside surfaces browned nicely. Remove the browned pork tenderloin from pan and place in a rectangular baking dish. Now add the onions to the same pan you used to brown the pork tenderloin and saute them for about 5 minutes. Then carefully add about 1/4 bottle of the wine to deglaze the pan. It will steam up a lot and you need to take a wooden spoon and scrape the bottom of the pan right away to loosen up all of those nice browned bits - they are full of pork flavor! Once you have the bits scraped up, add the rest of the bottle of wine and bring to a boil. Let simmer for 3 minutes. Pour the onion and wine mixture over the browned pork tenderloin in the baking dish. Place in the oven and bake for approximately 35-40 minutes. Use your meat thermometer to make sure the pork is at 145° in the thickest part. Remove from the oven and place the pork tenderloins on cutting board to rest. Pour the liquid from the baking dish into your skillet on high heat and whisk in one package of brown gravy mix. Cook on medium for about 3 minutes to thicken and reduce. Slice your roasted pork tenderloin, after it has rested for about 10 minutes, into about 1/4" thick slices and serve with the onions and top with the red wine gravy.
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Saksham Xettri
[email protected]I wasn't sure what to expect from this recipe, but I was pleasantly surprised. The pork was tender and juicy, and the drunken sauce was flavorful and unique. I will definitely be making this again.
Charly Ken
[email protected]This was the best pork tenderloin I've ever had! The drunken sauce was incredible, and the pork was cooked to perfection. I will definitely be making this again and again.
Star Sylhet
[email protected]I've never had pork tenderloin before, but this recipe made me a fan. The meat was so tender and flavorful, and the drunken sauce was the perfect complement. I will definitely be making this again.
Milk Daraz
[email protected]This recipe is a must-try! The pork was tender and juicy, and the drunken sauce was to die for. I served it with a side of mashed potatoes and green beans, and it was a perfect meal.
Enette Powell
[email protected]I'm not a big fan of pork, but this recipe changed my mind. The drunken sauce was so flavorful and the pork was cooked perfectly. I will definitely be making this again!
Nancy Martinez
[email protected]This recipe was easy to follow and the pork turned out great. The drunken sauce was a bit too sweet for my taste, but overall it was a good dish.
David Saidman
[email protected]Delicious! The pork was cooked perfectly and the drunken sauce was amazing. I will definitely be making this again.
hzhsg Gddg
[email protected]This was my first time making pork tenderloin, and it turned out great! The drunken sauce was the perfect complement to the pork, and it made the meat so tender and juicy. I will definitely be making this again.
Koketso Francisco
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. The pork is always cooked perfectly, and the drunken sauce is so flavorful. I highly recommend this recipe!
Galane Gedefa
[email protected]This pork tenderloin recipe is a keeper! The meat was so tender and juicy, and the drunken sauce was absolutely delicious. I served it with a side of roasted potatoes and green beans, and it was a hit with my family.