Burgundy Pork Tenderloin
First time I've tried a pork tenderloin recipe. This one turned out really well, not to mention that it was really simple to make. I was a bit skeptical, with just salt, pepper and garlic powder, but it does a good job flavoring the meat along with the onions and celery basically acting as an insulator for the juices.
I used a convection oven to cook my tenderloin, and it took about 33-35 minutes or so to cook it all the way through.
Note: for the gravy, one pack of the gravy mix didn't make the gravy quite thick enough, so I thickened it with a roux.
2 users found this review helpful
Jul. 24, 2005