Burgundy Pork Tenderloin
Holy Moly! Something that is so easy to make and tastes so good and that can be served at a formal dinner, deserves nothing but the highest rating! Like other reviewers, I was very skeptical, but since there were so many high reviews, I decided to try it.
I've made tenderloins so many ways trying to find something that is good, but even the most "fancy" and difficult recipes end up so-so. For this, I used a smaller tenderloin, it was 1.44lbs (only feeding 2 adults and a kid). I seasoned it per the recipe, and then seared in a hot pan, to avoid the off grey color it would have. I used 1.5c of inexpensive (but not dirt cheap) burgundy wine and a half cup of beef broth. Cooked until the meat red just under 160, took it out and prepared the sauce. Sliced and covered with the sauce. HOLY MOLY. This has to be the most tender and flavorful tenderloin ever. It was amazing. I served with mashed potatoes and covered them with the sauce :)
1 user found this review helpful
Oct. 23, 2013