• Burgundy Pork Tenderloin

  Filed under Main Dishes - Pork
  Jun 13
  
  Please excuse the poor photography – it was too dark in my kitchen, so I went outside, but then I got lots of shadows…..

  I am not a food snob – I swear, I’m not. Just because the last time my husband and I went out to eat and I complained that I could have made my meal better than the restaurant doesn’t make me a food snob. And just because I laugh to myself at people that think they can substitute cooking wine for the real deal in recipes does not make me a food snob. You want proof? Last night’s dinner was made with gravy packets. Yep, I’m sure that many people will stop reading right now and I will be shunned, but I made gravy out of a packet. And I have to say, the gravy was the best part of the meal (besides the potatoes.)

  I have really been wanting to make a pork tenderloin, so I put it on the menu for this week. I was going to make Janet’s Chili Cumin Pork Tenderloin, but I didn’t want to have to get the grill out. I remembered a pork tenderloin recipe that I had used awhile ago. I remembered that it did not look pretty at all, but the flavor surprised me and I liked it. So I decided to give it a go again so I could blog about it and actually remember it. (I have a horrible memory!!)

  This is a super easy recipe – it took all of 7 minutes to prepare. I decided to do some roasted red potatoes as well, so I quartered some red potatoes, threw some olive oil and random spices (salt, pepper, rosemary, and some fresh thyme and oregano) and threw those into the oven at the same time as the pork. 60 minutes later, dinner was ready. As I was eating, I wasn’t as impressed with the recipe as I remembered the first time around. I didn’t have quite 2 cups of red wine, so I substituted chicken broth for the remaining, and maybe that made the difference?? It just didn’t have a whole lot of flavor to me. The gravy is made by mixing the remaining pan juices and and gravy mix. I’ll be honest and admit that I don’t make gravy very often. I do make it from scratch when I make chicken fried steak and mashed potatoes (a true comfort meal!!) But I don’t make gravy much besides that. I might try it next time, but this was just so easy!! I don’t think that I would make this tenderloin recipe again, but I will post it because my husband really liked it. I was going to eat the leftovers in a sandwich at lunch today, but ate something else instead. I will have to try it out tomorrow and see if the pork redeems itself in sandwich form. The original recipe calls for only one package of gravy, but I used 2 so we could have it on the potatoes as well.

  Burgundy Pork Tenderloin
  adapted from allreicpes.com

  INGREDIENTS

  • 2 pounds pork tenderloin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 onion, thinly sliced
  • 2 cups red wine
  • 2 (.75 ounce) packages dry brown gravy mix

  
  

  DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place pork in a 9×13 inch baking dish, and sprinkle meat with salt, pepper and garlic powder. Top with onion and pour wine over all.
  3. Bake in the preheated oven for 45 minutes.
  4. When done baking, remove meat from baking dish, and place on a serving platter. Remove onions and measure remaining pan juices and wine. Add enough chicken stock to equal 2 cups. Put liquid in a small saucepan, add gravy mix, and stir until thickened. Slice meat, and cover with the gravy.

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  7 Comments

7 Responses to “Burgundy Pork Tenderloin”

1. 

   Ellie said on June 14th, 2007 at 5:44 am

   Ohhhh nyum!

   And hey, there’s nothing wrong with gravy from a packet now and then – they make the stuff pretty tasty and it can beat trying to make it from scratch when you’re hungry and can’t be arsed scraping down the pan and going through the rigamarole of doing it yerself

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2. 

   Sara said on June 14th, 2007 at 4:46 pm

   This sounds delicious, I love pork tenderloin. And I love anything from a package that makes my life easier.

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3. 

   kellypea said on June 14th, 2007 at 4:55 pm

   I keep those packets in my cupboard because you never know. And how coincidental. I’ve got a pork tenderloin thawing on the counter right now. It’s some recipe I tore out of a magazine — sauce, salad.

   I just read in Food & Wine that the “out” thing with chefs now is anything out of a can. Sheesh. I’m sure Dole and Libby are shaking in their boots! Not. And what about those delectable San Marzano tomatoes? S-N-O-B-S I say.

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4. 

   Patricia Scarpin said on June 14th, 2007 at 5:40 pm

   I think the photo looks great, Deborah – much better with natural light!

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5. 

   Janet said on June 15th, 2007 at 3:46 am

   ha ha… I think what’s even worse than a “food snob” who refuses to use packaged gravy mixes, is a “food fraud” who uses them and tries to pass them off as homemade!! Am I guilty?? I’ll never tell!

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6. 

   Janet said on June 15th, 2007 at 3:47 am

   Oh – and thanks so much for the link!!

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7. 

   burgundy wines said on February 5th, 2009 at 6:29 pm

   Burgundy Wine lies at the very heart of France, and is one of the world’s finest wine producing regions. Located two hours to the southeast of Paris, the wine area starts in Chablis in the north of the region and then it follows the autoroute A6 southerly to Lyon.

   The Burgundy soil is mainly based on oolitic limestone, upon which both the Chardonnay and Pinot Noir grapes flourish. The red wines, made with the Pinot Noir, are more difficult to grow because these grapes are more sensitive to disease or to being badly handled. Towards the south of the region, from around Macon, the soil changes to a reddish granite schist and sand of the Beaujolais. Here, the Gamay grape flourishes, making excellent red wines, many of which are drunk while they are young.

   If you have not been to Burgundy, try it. It is a great part of France to visit for a holiday. Alternatively, stay at home and simply drink and enjoy the wine.
   You can more information for the Burgundy Wine in: http://www.burgundywinevarieties.com/

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