Burgundy Pork Tenderloin
I love this recipe. Now, some common sense is required. Would I use any recipe with package gravy mix for Easter Dinner? No! It's a good everyday meal for your family. I've read that people think it's too winey...you have to taste your food people...before you serve it. I tasted it when the pork was done, decided it was a little too winey for my kids. So, I poured it into a saucepan, boiled it down a bit and then added the gravy mix. This is all done while the tenderloin is resting...so don't slice it until the sauce is ready to pour on top. My kids loved it and didn't mention any "funny" taste.
I omit the celery and use celery salt instead of salt. I also make sure to slice the onions super thin...you can also saute them a bit first if you like. In a pinch, I have used onion powder...works just fine.
Also, before baking, pour the wine on first, then add the salt, etc. Common sense tells you that the wine will just wash it all off the pork.
One last thing...I can't believe all the complaints about the cooking time. Use a meat thermometer! pork needs to be 150 degrees F, when it comes out of the oven. It needs to rest 10 minutes - to lock in the juices. The temperature will continue to rise 5-10 degrees as it sits.
7 users found this review helpful
Jun. 13, 2013