Juicy pork tenderloin pairs perfectly with a savory, aromatic red wine sauce for a perfect dinner party main course.
Savory mushroom red wine sauce and pork tenderloin are a match made in heaven.
I have been serving red wine sauce with everything, from chicken thighs to filet mignon to seared duck breast. And this pork tenderloin iteration is as equally delicious.
There’s something that feels so upscale about a red wine sauce, but it really doesn’t take that much effort to throw together. The longest part of this recipe is just prepping the vegetables and aromatics, but after that, it’s a breeze to whip up. You could make quick work of vegetable prep with a food processor and shorten the timing even more.
What I love most is that pork tenderloin is such an economical option! I swear, I keep expecting the day when people catch on to how delicious a pork tenderloin is and the prices are going to sky-rocket. I can usually grab a whole tenderloin for $5 to $7 dollars which gives us four meals!
How to make pork tenderloin with red wine sauce
What you need
You don’t need too many ingredients, but there is a decent amount of chopping and dicing.
- Pork tenderloin: I recommend a 1-pound pork tenderloin, but you can make this meal with a larger tenderloin if that’s all your grocery store has. I’ve made this recipe with tenderloins that weighed almost 1½ pounds!
- Vegetables and aromatics: I use carrots, celery, shallot, garlic, thyme, and mushrooms. You can mix and match depending on what you have in your crisper. Try to keep the aromatic vegetables (not including the mushrooms) to about 1 cup total.
- Brandy: I love the flavor brandy imparts to this red wine sauce. If you don’t have it, just use extra chicken broth or red wine.
- Flour: This will create your thick sauce!
- Red wine: I’ve made this with cabernet sauvignon and malbec. Use your favorite red wine, but no need to splurge. I love Tussock Jumper because it tastes good to me to drink, and it’s not very expensive.
- Chicken broth: I add chicken broth to round out the flavors of the sauce.
- Fresh parsley: I finish the dish with freshly minced parsley, though chives would be delicious too.
How to make it
- Step 1: After you’ve prepped all your ingredients, start by searing the pork tenderloin. It should be very golden brown! Remove it from the skillet and set aside.
- Step 2: Next, add the mushrooms and sauté until golden brown. If needed, add a bit more extra virgin olive oil. Then, add the carrots, celery, and shallot. Sauté until the carrots soften. Finish with the garlic and thyme and sauté for 1 minute until fragrant.
- Step 3: Next, add the brandy and bring to a boil. Cook until almost all the brandy evaporates.
- Step 4: Add the flour and stir to coat the vegetables. Cook for 1 minute.
- Step 5: Then, add the red wine and whisk until a thick slurry forms. Add the chicken broth and whisk until smooth. Place the pork tenderloin on top and transfer to the oven for 12 to 15 minutes or until it reaches your desired internal temperature. I recommend 135ºF.
- Step 6: Remove the skillet from the oven and transfer the pork to a cutting board. Rest it for 10 minutes before slicing.
Transfer the red wine sauce to a large platter. Once the pork rests, slice it up and arrange it on top of the sauce. Finish with fresh parsley and you’re ready to serve it up! Serve with mashed potatoes, roasted vegetables, or risotto would also be lovely!
Pork Tenderloin with Red Wine Sauce
Juicy pork tenderloin pairs perfectly with a savory, aromatic red wine sauce for a perfect dinner party main course.
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Servings: 4
Equipment
Ingredients
- 2 teaspoons extra virgin olive oil
- 1 pound pork tenderloin
- 1 teaspoon kosher salt (plus more to taste)
- 1 teaspoon black pepper (plus more to taste)
- 8 ounces cremini mushrooms (wiped clean and sliced)
- 2 carrots (peeled and finely diced, see Note 1)
- 1 rib celery (trimmed and finely diced, see Note 1)
- 1 shallot (peeled and finely minced, see Note 1)
- 6 cloves garlic (peeled and minced)
- 1 teaspoon dry thyme
- ¼ cup brandy (or use more chicken broth)
- 2 tablespoons flour
- 1 cup red wine
- 1 cup chicken broth
- 1 tablespoon parsley (minced optional, for garnish)
Instructions
Brown the pork tenderloin:
- Preheat the oven to 400ºF.
- Pat the pork tenderloin dry and season with 1 teaspoon kosher salt and 1 teaspoon black pepper.
- Heat 2 teaspoons extra virgin olive oil in a large, ovenproof skillet over medium-high heat.
- Add the pork tenderloin and cook for 5 to 6 minutes until well-seared and golden brown. Flip and cook for 1 minute. Transfer to a plate.
Cook the mushrooms and carrots:
- Add the sliced mushrooms. Cook for 5 to 6 minutes over medium heat until they brown. If the skillet seems dry, add 1 teaspoon extra virgin olive oil. Season the mushrooms with salt and pepper.
- Add the diced carrots, celery, and shallot. Season lightly with salt and black pepper to taste. Sauté for 5 to 6 minutes until the carrots soften.
Add the aromatics:
- Add the minced garlic and thyme. Sauté for 1 minute until fragrant.
Deglaze the skillet:
- Add the brandy and bring it to a boil. Stir to remove any fond stuck to the bottom of the skillet. Boil for 2 to 3 minutes until most of the brandy evaporates.
Finish the red wine sauce:
- Add the flour to the vegetables and stir to coat. Cook for 1 minute. Pour in the red wine and bring to a boil, stirring often, until thick and glossy. Reduce the heat to medium and allow the wine to simmer rapidly for 2 minutes until a thick slurry forms. Add the chicken broth and whisk until smooth. Continue simmering for 5 minutes until it thickens. Taste and add more salt and pepper if needed. Turn off the heat.
Bake the pork:
- Place the pork tenderloin in the sauce and transfer to the preheated oven. Bake for 12 to 15 minutes or until your desired internal temperature is met. I recommend cooking the pork to 135ºF.
Rest the pork:
- Remove the skillet from the oven. Transfer the pork to a cutting board and tent loosely with foil. Rest for 10 minutes.
- Spoon the prepared red wine sauce into a large serving platter. Cover and keep warm.
- Once the pork finishes resting, slice it thinly. Arrange the sliced pork on top of the red wine sauce.
To serve:
- Sprinkle freshly minced parsley over the sliced pork. Serve with mashed potatoes. Enjoy!
Notes
Note 1: You need about 1 cup total of carrots, celery, and shallot. Mix and match depending on what you have available, but try not to use more than 1 cup finely diced aromatics.
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