Burgundy Pork Tenderloin

Name: Burgundy Pork Tenderloin
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 21 grams packet dry brown gravy mix; 1 stalk celery, chopped; 1 teaspoons garlic powder; 1 teaspoons ground black pepper; 1 onion, thinly sliced; 907 grams pork tenderloin; 473 milliliters red wine; 1 teaspoons salt

Need a gluten free and dairy free main course? Burgundy Pork Tenderloin could be an awesome recipe to try. One serving contains 385 calories, 47g of protein, and 8g of fat. This recipe serves 4. This recipe covers 30% of your daily requirements of vitamins and minerals. A mixture of brown gravy mix, onion, ground pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the red wine you could follow this main course with the Red Wine Chocolate Cake #SundaySupper as a dessert.

Instructions

Preheat oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

Place pork in a 9x13 inch baking dish, and sprinkle meat with salt, pepper and garlic powder. Top with onion and celery, and pour wine over all.

Ingredients you will need

Garlic Powder

Celery

Pepper

Onion

Meat

Pork

Salt

Wine

Equipment you will use

Baking Pan

Bake in the preheated oven for 45 minutes.

Equipment you will use

Oven

When done baking, remove meat from baking dish, and place on a serving platter.

Ingredients you will need

Meat

Equipment you will use

Baking Pan

Pour gravy mix into baking dish with wine and cooking juices, and stir until thickened. Slice meat, and cover with the gravy.

Ingredients you will need

Gravy

Meat

Wine

Equipment you will use

Baking Pan

Equipment

Oven

Baking Pan

Ingredients

Servings:

21grams

packet dry brown gravy mix 1stalk

celery, chopped 1teaspoons

garlic powder 1teaspoons

ground black pepper 1

onion, thinly sliced 907grams

pork tenderloin 473milliliters

red wine 1teaspoons

salt

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are my top picks for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. One wine you could try is Flechas De Los Andes Gran Malbec (OU Kosher). It has 4.7 out of 5 stars and a bottle costs about 22 dollars.