We had a dinner party recently and I tried out a new recipe I found here for Burgundy Pork Tenderloin. It was very low maintenance and really tender. Thought I should pass along my version, as I changed quite a few things.
Our Version Pork Tenderloin
- 4pounds pork tenderloin
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 cloves garlic, minced
- 4 shallots, halved
- Two apples, cut into thick wedges
- Whole potatoes
- 2 cups red wine
- 2 cups beef broth
- Water and flour for gravy
- Preheat oven to 350 degrees F (175 degrees C).
- Heat cast iron skillet to medium-hot. Once hot, sear pork on each side for about 1-2 minutes, until well browned.
- Place pork in a large roasting pan. Sprinkle meat with salt, pepper and minced garlic. Poke a meat thermometer in thickest part.
- Arrange potatoes, apples and shallots around the pork in the roasting pan. Pour wine and broth over everything.
- Bake in the preheated oven until the meat thermometer reaches 160 degrees, about 45 minutes. The meat will still be pink from being cooked in red wine. When done baking, remove meat from baking dish, and place on a serving platter.
- Whisk a couple tablespoons of flour with a couple cups of water. Pour wine and cooking juices into the skillet used for browning the meat and stir in the water and flour mixture. Boil mixture while stirring constantly until thickened. Add more flour or more water to reach your desired consistency.
- Slice meat and cover with the gravy.
The recipe was really easy and really tasty. The apples were a little mushy, so you might try throwing them in halfway through the cooking time. This is a good for a low-key evening when you have friends over and want something hardy for wintertime!