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.
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 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.
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 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??
Turned out very good. I used no veggies - just sprinkled mixed herb seasoning over roast. Used 1 1/2 c red burgundy wine and 1 c water but would skip water next time and use only 2 c wine. After roast was done, I finished the gravy by adding 2 jars Heinz pork gravy and added a bit more wine to intensify the gravy flavor. After carving the roast, I kept it hot in the crockpot and poured some of the gravy over it to keep it moist. Definitely a keeper!
I just married the pickiest eater in the world! Needless to say... impressing my husband is a very hard task. HOWEVER, this dish totally did the job! This is so easy to make and the flavor is awesome. Thanks for sharing, we will definitely be making this in the near future!