Drunken Pork Tenderloin

Drunken Pork Tenderloin



Earlier this week I told you about the great deals that Costco has on pork this month in their stores and that I picked up some pork tenderloin. If you missed that post go take a look because there is a giveaway (giveaway has ended) for a Costco gift card and more. Cooking pork tenderloin is very easy and it is a versatile cut of pork. Today I’m sharing with you a family favorite pork tenderloin recipe. This recipe has become a comfort food in our home and everyone else’s home I know that has tried it. I have been making this pork recipe for several years and Hubby and Taylor ask for it often. Everyone who has ever eaten this loves it! The recipe did not really have a name before, but today I decided to call it Robyn’s Drunken Pork Tenderloin since I use a whole bottle of red wine in it. Don’t worry though, it does not have an intense alcohol flavor, I promise. Well, okay it doesn’t taste too boozy for us but I cook with wine a lot. If you want to use less wine that is okay or if you want to use something like red wine vinegar instead, which has just tiny traces of alcohol, that would be fine.  Thanks to TheMotherhood.com and Costco for asking me to share my family favorite pork tenderloin recipe with all of you. I hope it will become a comfort food for your family too! I have several other pork recipes here on my blog too.

Robyn’s Drunken Pork Tenderloin Recipe

by Robyn Wright
(printer friendly recipe at end of post also)

Ingredients:

  • 2 lb (or so – I use one packaged pork tenderloin which has two pieces in it) pork tenderloin
  • 1 tablespoon garlic powder
  • salt and freshly ground black pepper
  • 1 large white onion, thinly sliced
  • 1 bottle red wine of choice (I’ve used merlot, burgundy, and zinfandel and like them all in this recipe. The zinfandel is my favorite though)
  • 1 package brown gravy mix

Directions:

Preheat oven to 350°. Remove the pork tenderloin from the package and trim off any silver skin – this is a shiny fat type piece that may (or may not) be on part of the tenderloin. Honestly though if you don’t take it off now it is not a big deal, you can cut it off the cooked pork as you are eating it if you need to. Sprinkle the garlic powder, salt and pepper (to lightly cover) over all sides of each piece of pork. Heat a large skillet over medium-high heat and add the pork tenderloins. Let the pork sit without moving for about 3 minutes. Before that it will seem like they are “stuck” to the pan, but after 3 minutes or so the pork tenderloin pieces should release. Rotate the pork tenderloins so that you get each of the outside surfaces browned nicely. Remove the browned pork tenderloin from pan and place in a rectangular baking dish.

Drunken Pork Tenderloin

Season the pork tenderloin

Pork tenderloin - browned

Now add the onions to the same pan you used to brown the pork tenderloin and saute them for about 5 minutes. Then carefully add about 1/4 bottle of the wine to deglaze the pan. It will steam up a lot and you need to take a wooden spoon and scrape the bottom of the pan right away to loosen up all of those nice browned bits – they are full of pork flavor! Once you have the bits scraped up, add the rest of the bottle of wine and bring to a boil. Let simmer for 3 minutes. Now pour the onion and wine mixture over the browned pork tenderloin in the baking dish. Now place in the oven and bake for approximately 35-40 minutes. Use your meat thermometer to make sure the pork is at 145° in the thickest part. Remove from the oven and place the pork tenderloins on cutting board to rest. Now pour the liquid from the baking dish into your skillet on high heat and whisk in one package of brown gravy mix. Cook on medium for about 3 minutes to thicken and reduce. Slice your roasted pork tenderloin, after it has rested for about 10 minutes, into about 1/4” thick slices and serve with the onions and top with the red wine gravy.

saute the onions for the drunken pork tenderloin

This roasted pork tenderloin is wonderful with mashed potatoes (the way I normally serve it), but you could also serve it over rice, quinoa, noodles, orzo, or whatever you like. Make sure to have some fresh bread to sop up any extra sauce on your plate too. This is a very hearty and satisfying dish. Simple enough for everyday, but nice enough for company also.

Drunken Pork Tenderloin

You may have noticed that I said I only cook the pork tenderloin until the temperature reaches 145°, this is less cooked than what I many are used to cooking it, but  it is safe and it will taste much better. You can take a look at this article on Food Network about cooking pork to safe temperatures. In the past we were told to cook pork to 170° to kill trichinae parasites, but the way pork is produced now we have eliminated trichinosis for the most part. However, if you grow your own pork or buy pork from a local farmer instead of the grocery store then you have to use your best judgement. The trichinosis is pretty rare though these days it seems. If you have guests that might be leery of eating pork that is still a bit pink you have two choices. One is that you can share the same article with them about pork safety, the other option is to cook one of the pieces of pork tenderloin more well done by leaving it in the oven a little longer. That is one of the great things about how they package two tenderloins into one package, you can adjust the cooking time to suit your guests easier.

Do you think you will give this comfort food recipe a try?

Robyn

 

Drunken Pork Tenderloin Recipe

By author Robyn Wright

Ingredients

  • 2lb Pork Tenderloin
  • 1 tablespoon Garlic Powder
  • salt and fresh black pepper, to taste
  • 1 large white onion, thinly sliced
  • 1 bottle red wine of choice (Use any you like Merlot, Burgundy, Zinfandel, etc.)
  • 1 packet brown gravy mix

Directions

Preheat oven to 350°. Remove the pork tenderloin from the package and trim off any silver skin – this is a shiny fat type piece that may (or may not) be on part of the tenderloin. Honestly though if you don’t take it off now it is not a big deal, you can cut it off the cooked pork as you are eating it if you need to. Sprinkle the garlic powder, salt and pepper (to lightly cover) over all sides of each piece of pork. Heat a large skillet over medium-high heat and add the pork tenderloins. Let the pork sit without moving for about 3 minutes. Before that it will seem like they are “stuck” to the pan, but after 3 minutes or so the pork tenderloin pieces should release. Rotate the pork tenderloins so that you get each of the outside surfaces browned nicely. Remove the browned pork tenderloin from pan and place in a rectangular baking dish.

Now add the onions to the same pan you used to brown the pork tenderloin and saute them for about 5 minutes. Then carefully add about 1/4 bottle of the wine to deglaze the pan. It will steam up a lot and you need to take a wooden spoon and scrape the bottom of the pan right away to loosen up all of those nice browned bits – they are full of pork flavor! Once you have the bits scraped up, add the rest of the bottle of wine and bring to a boil. Let simmer for 3 minutes. Now pour the onion and wine mixture over the browned pork tenderloin in the baking dish. Now place in the oven and bake for approximately 35-40 minutes. Use your meat thermometer to make sure the pork is at 145° in the thickest part. Remove from the oven and place the pork tenderloins on cutting board to rest. Now pour the liquid from the baking dish into your skillet on high heat and whisk in one package of brown gravy mix. Cook on medium for about 3 minutes to thicken and reduce. Slice your roasted pork tenderloin, after it has rested for about 10 minutes, into about 1/4” thick slices and serve with the onions and top with the red wine gravy.

DISCLOSURE: This post is compensated as I work on this campaign with TheMotherhood.com Opinions are my own. Transparency is everything!