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 ounce pork tenderloin
- 1 cup olive oil
- 3 ounce onions
- 1 teaspoon cracked black pepper
- 1 teaspoon ground nutmeg
- 2 tablespoon all-purpose flour
- 2 cup light red wine
- 2 cup beef stock
- 1 tablespoon tomato puree
- 2 ounce carrots
Instructions
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Cut the meat into slices an inch thick. Season with salt and pepper.
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In a large skillet, add oil and brown the meat.
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Add chopped onions until translucent.
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Stir in tomato puree for 2 minutes.
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Add the beef stock, red wine, diced carrots, cloves, nutmeg, and black pepper.
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Bring to a boil and reduce to simmer for 15 minutes.
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Transfer the pork to a baking tray.
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Roast the pork tenderloin at 350 degrees Fahrenheit for 30 minutes.
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While waiting, create a quick gravy by adding flour to the braising liquid until thickened.
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Cover the pork with gravy.
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Serve with your favorite salad and a bottle of light red wine.