Burgundy Pork Tenderloin Recipes

JUICIEST BAKED PORK TENDERLOIN

Steps:

• Preheat your oven to 400 degrees. Dry the pork tenderloins well with paper towels.
• Mix the paprika, onion powder, garlic powder, oregano, salt, and pepper together in a small bowl. Rub this spice mix over all sides of the pork.
• Heat the oil in a large frying pan over medium-high heat. Add the pork, working in 2 batches if your pan is not big enough to fit both tenderloins without them touching. Sear the pork on all sides until it is brown, about 6 minutes total. Take the pan off the heat.
• Move the pork to a baking dish. If the spices left in the pan are black, wipe them away with a paper towel. Return the pan to the heat and add the beef broth. Scrape the bottom of the pan to remove any stuck-on bits then boil for 1 minute until it reduces to about ¼ cup. Pour this sauce over the pork.
• Pour the apple cider vinegar over the pork then dot the top with the butter. Cover the baking dish with foil.
• Bake the pork for 20-25 minutes, or until it reaches an internal temperature of 145 degrees. Let the pork rest for 5 minutes before slicing into 1/4 inch thick rounds. Serve with a little minced parsley, for color.

BURGUNDY PORK TENDERLOIN

Steps:

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

KATHLEEN'S BURGUNDY PORK TENDERLOIN

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.

BURGUNDY PORK TENDERLOIN

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.

PORK TENDERLOIN WITH BURGUNDY PEPPERCORN SAUCE RECIPE

Steps:

• To Prepare the Tenderloin:
• Preheat oven to 425 degrees F. Trim pork tenderloin of any excess fat, and remove silver skin.
• Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Generously season the tenderloin with the freshly-cracked black pepper, and press to be sure it sticks.
• Add to the skillet and cook, turning as needed, for about 4 to 5 minutes (about 1 minute per side), until evenly browned.
• Transfer tenderloin to a greased baking dish, and place it in the oven to roast for about 12 to 15 minutes, until an instant-read thermometer inserted into the thickest part of the tenderloin reads 140 degrees F.
• Remove the dish from the oven and transfer the tenderloin to a plate and cover loosely with aluminum foil to keep warm.
• To Make the Burgundy Peppercorn Sauce:
• Meanwhile, in a skillet or saucepan over medium-high heat, add the shallots and sauté for about 2 minutes. Then add the garlic and sauté for 1 more minute.
• Add the red wine and as it boils, deglaze the pan by scraping the bottom of the pan with a wooden spoon (helps to have one with a straight edge) to dislodge all the browned bits.
• Once the wine is almost cooked away, add the beef stock and turn the heat to high. Boil the sauce down for about 4 to 5 minutes until there's a noticeable trail when you drag a wooden spoon through the center of it.
• Pour in the heavy cream and resume boiling. Again, boil down until you can make that telltale trail from the wooden spoon.
• Turn off the heat and add the parsley and any remaining black pepper (no more than 1 tablespoon, the rest should have already been used to pepper the tenderloin). Taste for salt and add if needed.
• To Assemble the Dish:
• Cut the tenderloin on a slight diagonal (in ½- or 1-inch slices), and then spoon the sauce over to serve.

PORK TENDERLOIN WITH BURGUNDY PEPPERCORN SAUCE

Steps:

• To prepare the tenderloin: Preheat oven to 425 degrees. Trim pork tenderloin of any excess fat, and remove silver skin. (For a helpful video on how to remove silver skin, see here.)
• Heat 1 Tbsp. olive oil in a large skillet over medium-high heat. Generously season the tenderloin with the freshly-cracked black pepper, and press to be sure it sticks. Add to the skillet and cook, turning as needed, for 4 to 5 minutes (about 1 minute per side), until evenly browned. Transfer tenderloin to a greased baking dish, and place it in the oven to roast for 12 to 15 minutes, until an instant-read thermometer inserted into the thickest part of the tenderloin reads 140 degrees. Remove dish from oven and transfer the tenderloin to a plate and cover loosely with aluminum foil to keep warm.
• To make the sauce: Meanwhile, in a skillet or saucepan over medium-high heat, add the shallots and sauté for 2 minutes. Then add the garlic and saute 1 more minute. Add the red wine and as it boils, deglaze the pan by scraping the bottom of the pan with a wooden spoon (helps to have one with a straight edge) to dislodge all the browned bits. Once the wine is almost cooked away, add the beef stock and turn the heat to high. Boil the sauce down until there's a noticeable trail when you drag a wooden spoon through the center of it (4-5 minutes).
• Pour in the heavy cream and resume boiling. Again, boil down until you can make that telltale trail from the wooden spoon. Turn off the heat and add the parsley and any remaining black pepper (no more than 1 Tbsp, the rest should have already been used to pepper the tenderloin). Taste for salt and add if needed.
• Cut the tenderloin on a slight diagonal (in 1/2″ or 1″ slices), and then spoon the sauce over to serve.

BURGUNDY PORK TENDERLOIN FROM ALL RECIPE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). 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 the 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. If juices have excessive alcohol flavor, heat in pot to get rid of alcohol. Slice meat, and cover with the gravy.