BURGUNDY PORK TENDERLOIN
This recipe is from Dijon, France, from a colleague with whom I worked while living there. It is very simple, yet very elegant, and very tasty, which is typical of many dishes in Burgundy. It is great served with mashed potatoes, or rice and a light green salad.
Provided by TJW2725
Categories Pork
Time P1DT45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix together all marinade ingredients and marinate the pork, covered overnight (24 hrs)in the fridge.
- Remove pork and gently pat dry with a paper towel.
- Cook the pork over medium high heat in a skillet with the butter and the oil for about twenty minutes, or until well browned on all sides.
- Deglaze with the marinade and braise for 3-5 minutes.
- Remove the filets when fully cooked(170° inside), set aside, and keep warm.
- Reduce the sauce by about one third, about 20-25 minutes and then incorporate the cream and estragon sprigs.
- Cook for another 5 minutes, or until thickened.
- Cut the pork into medallions, and pour the sauce on top to serve.
Nutrition Facts : Calories 902.6, Fat 61.9, SaturatedFat 28.5, Cholesterol 276.1, Sodium 292.5, Carbohydrate 6.6, Sugar 1.1, Protein 48.4
KATHLEEN'S BURGUNDY PORK TENDERLOIN
Make and share this Kathleen's Burgundy Pork Tenderloin recipe from Food.com.
Provided by ousoonerjill
Categories Pork
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- 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.
- Bake in preheated oven for 45 minutes.
- When done baking, remove meat from baking dish and place on a serving platter. Pour gravy mix into baking dish with wine and cooking juices and stir until thickened. Slice meat and cover with the gravy.
BEEF TENDERLOIN WITH BURGUNDY SAUCE
Whenever a friend of mine from college comes to visit, we always stay in one night and cook a fabulous meal for ourselves. This was the product of one of our cooking extravaganzas. The sauce is absolutely fabulous, so make sure you have some bread on hand to soak it all up, or serve with mashed potatoes and use it as a gravy.
Provided by RedBird1
Categories Meat
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat 3 tbsp of oil in skillet over medium-high heat.
- Salt and pepper on both sides of . Brown in oil for 2-3 minutes. Remove and set aside.
- In the same pan, sauté bacon for 5 minutes; remove. Drain fat from pan, reserving 2 tablespoons. Add garlic and cook 30 seconds.
- Add wine and deglaze pan; cook on high for 1 minute. Add stock, tomato paste, thyme, 1 tsp salt, and ½ tsp pepper.
- Boil uncovered for 10 minutes. Strain the mixture and return to pan. Add onion and carrot; simmer 20-30 minutes.
- Mash 2 tablespoons of butter and the flour into a paste; whisk into the sauce. Simmer 2 minutes to thicken.
- Meanwhile, sauté mushrooms in a separate pan until soft in 1 tbsp butter and 1 tbsp oil. Also crumble the cooked bacon.
- Add beef, mushrooms, and bacon to the pan with sauce. Cover and reheat gently for 10 minutes before serving.
Nutrition Facts : Calories 487.4, Fat 32.4, SaturatedFat 11.4, Cholesterol 42.2, Sodium 749.7, Carbohydrate 27.1, Fiber 5.1, Sugar 9.4, Protein 8.9
BURGUNDY PORK TENDERLOIN
Steps:
- 1. Preheat oven to 350 degrees F. Place pork in 9x13 baking dish, and sprinkle with salt, pepper and garlic powder. Top with onion and celery. Pour wine over all.
- 2. Bake for 45 minutes.
- 3. When done, remove meat from baking dish, and place on platter. Pour gravy mix into cooking juices and stir until thickened. Slice meat and cover with gravy.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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