Burgundy Pork Tenderloin

SUBMITTED BY: BROWNDOG PHOTO BY: Allrecipes

"My husband doesn't care for pork much, but he loves this. It is very easy to fix, and it is very rich tasting. Serve with baked potato."

PREP TIME	30 Min
COOK TIME	1 Hr
READY IN	1 Hr 30 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

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INGREDIENTS

2 pounds pork tenderloin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 onion, thinly sliced
1 stalk celery, chopped
2 cups red wine
1 (.75 ounce) packet dry brown gravy mix

READ REVIEWS (548)

DIRECTIONS

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.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Nov. 10, 2003 by A277387

This is my all time favorite recipe. I've been making it for the past two years now and figured it's about time that I finally rate it. I've learned to omit the onions and the celery as they really don't improve the taste beyond the seasonings. Also, this means that I don't have to strain out the onion and celery from the wine before making the gravy, I can just take the loin out to rest on a cutting board and put the pan right on top of the stove with the wine still in it to make the gravy. I use two packages of gravy mix as I serve this with quartered red potatoes tossed with butter and parsley and baked alongside the pork (which the gravy goes well with) and with the PAN-FRIED ASPARAGUS (Recipe on the site). It's wonderful. You must try if you haven't already.

34 users found this review helpful

Reviewed on Sep. 11, 2003 by GINAH1

I served this to some of the harshest food critics I know-my parents! I made two of these and there was none left!

22 users found this review helpful

Reviewed on Nov. 15, 2003 by KCHOME

WOW!!!!!!!! I hesitated on this recipe because it sounded WAY TOO EASY to be that wonderful, but I was wrong. This is a definite keeper, I added portebella mushrooms and I seared the meat in a TB of olive oil and butter to give it a nice color, I found it was perfectly cooked in 45 min be sure to use a meat thermoter and do not over cook!! when it reaches 165 degrees take out and wrap in foil while making the gravy I used 2 cups of Merlot wine and got nervous it might be to much wine taste and added 1/2 CUP WATER so I did use 2 pkgs of Mccormick brown gravy and it was PERFECT a great recipe to impress guests or make for a large crowd, even my husband who really doesn't like pork thought it was FABULOUS my brother in law kept telling me what an awsome dinner rates 10 stars thank you for sharing!!!! I also used 2 1 lb tenderloins that is probably where some of you have had issues with evaporation because larger ones would take longer to cook, try using several small ones

20 users found this review helpful

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