Red Wine Braised Pork Tenderloin

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    Red Wine Braised Pork Tenderloin

    Red Wine Braised Pork Tenderloin
    Red Wine Braised Pork Tenderloin

    "Red Wine-Braised Pork! Braising comes from the French word “braiser”. It is a combination of moist and dry heat cooking methods. The dry heat cooking method is when you sear at a high temperature. Then once it is seared and browned, it is put in a pot and cover it with liquid to cook at a low temp for several hours. The braising liquid can impart flavor and make the pork roast very tender and delicious. The key to flavorful braised pork is a low heat setting over a long period. There’s nothing more satisfying than the aroma of simmered pork in a red wine gravy."

    Serves9

    Preparation Time25 min

    Cooking Time50 min

    Cooking MethodOven

    Ingredients

    • 29 ounces pork tenderloin
    • 1 cup olive oil
    • 3 ounces onions
    • 1 teaspoon cracked black pepper
    • 1 teaspoon ground nutmeg
    • 2 tablespoons all-purpose flour
    • 2 cups light red wine
    • 2 cups beef stock
    • 1 tablespoon tomato puree
    • 2 ounces carrots

    Instructions

    1. Cut the meat into slices an inch thick. Season with salt and pepper.

    2. In a large skillet, add oil and brown the meat.

    3. Add chopped onions until translucent.

    4. Stir in tomato puree for 2 minutes.

    5. Add the beef stock, red wine, diced carrots, cloves, nutmeg, and black pepper.

    6. Bring to a boil and reduce to simmer for 15 minutes.

    7. Transfer the pork to a baking tray.

    8. Roast the pork tenderloin at 350 degrees Fahrenheit for 30 minutes.

    9. While waiting, create a quick gravy by adding flour to the braising liquid until thickened.

    10. Cover the pork with gravy.

    11. Serve with your favorite salad and a bottle of light red wine.

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