Kathleen's Burgundy Pork Tenderloin

Indulge in the rich and savory flavors of Kathleen’s Burgundy Pork Tenderloin, a showstopping dish that pairs tender, seared pork with a luxurious wine-infused sauce. Highlighted by the deep, bold notes of burgundy wine, earthy mushrooms, and a touch of sweetness from brown sugar, this recipe transforms everyday ingredients into an elegant meal. Finished in the oven for perfectly juicy pork, the dish is complemented by a thickened glaze infused with garlic, thyme, and soy sauce for a beautifully balanced flavor profile. Ideal for family dinners or special occasions, this one-pan masterpiece is easy to prepare, taking just 15 minutes of prep time, and pairs beautifully with mashed potatoes or roasted vegetables. Whether you're entertaining guests or treating yourself, this comforting yet refined dish will impress any crowd. Perfect for searches like "easy pork tenderloin recipes" or "red wine pork dinner ideas," this recipe is a must-try for home cooks looking to elevate their meals.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 2 lbs pork tenderloin
• 2 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced
• 1.5 cups burgundy wine or dry red wine
• 1 cup low-sodium chicken broth
• 8 oz button mushrooms, sliced
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tsp dried thyme
• 1 tbsp cornstarch
• 2 tbsp water
• 0.5 tsp salt
• 0.5 tsp black pepper
• 2 tbsp fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Trim any excess fat or silver skin from the pork tenderloins and season them with salt and black pepper on all sides.

Step 3

Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.

Step 4

Sear the pork tenderloins in the hot skillet, turning occasionally, until they are browned on all sides, about 5-6 minutes. Remove the pork and set aside.

Step 5

In the same skillet, reduce the heat to medium and add the chopped onion. Sauté for 3-4 minutes until softened.

Step 6

Add the minced garlic and cook for an additional 1 minute until fragrant.

Step 7

Pour in the burgundy wine and chicken broth, scraping the bottom of the skillet to deglaze and release any browned bits.

Step 8

Stir in the sliced mushrooms, soy sauce, brown sugar, and dried thyme. Bring the mixture to a gentle simmer.

Step 9

Return the pork tenderloins to the skillet, spoon the sauce over the top, and cover tightly with a lid or aluminum foil.

Step 10

Transfer the skillet to the preheated oven and bake for 30-35 minutes, or until the internal temperature of the pork reaches 145°F (63°C).

Step 11

Remove the skillet from the oven and transfer the pork to a cutting board to rest for 10 minutes.

Step 12

While the pork rests, whisk together the cornstarch and water in a small bowl to make a slurry.

Step 13

Place the skillet back on the stove over medium heat and bring the sauce to a simmer. Stir in the cornstarch slurry and cook until the sauce thickens, about 2-3 minutes.

Step 14

Slice the pork tenderloin into medallions and return them to the skillet, spooning the sauce over the top.

Step 15

Serve immediately, garnished with fresh parsley if desired. Pair with mashed potatoes or roasted vegetables for a complete meal.

Nutrition Facts

Serving size	(1966.9g)

Amount per serving	% Daily Value*
Calories	1975.2

Total Fat 60.2g	0%
Saturated Fat 14.9g	0%
Polyunsaturated Fat 7.1g
Cholesterol 616.9mg	0%
Sodium 5523.0mg	0%
Total Carbohydrate 51.8g	0%
Dietary Fiber 6.6g	0%
Total Sugars 21.6g
Protein 237.7g	0%

Vitamin D 95.3IU	0%
Calcium 173.7mg	0%
Iron 14.6mg	0%
Potassium 5771.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.9%

Protein: 55.9%

Carbs: 12.2%