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Kathleen’s Burgundy Pork Tenderloin

I remember the first time I tasted this pork tenderloin. It was at a cozy family gathering hosted by my Aunt Kathleen. The aroma alone, a heady mix of red wine and savory spices, filled her warm kitchen. But the taste… the taste was pure comfort. The pork, incredibly tender, practically melted in my mouth, infused with the rich, deep flavors of the Burgundy wine sauce. It was a dish that spoke of home, of love, and of Kathleen’s unwavering ability to create culinary magic. From that moment, I was hooked, and it has remained a cherished recipe in my repertoire.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Dietary Type: Gluten-Free (if using gluten-free gravy mix)

Ingredients

2 lbs pork tenderloin
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
½ onion, sliced
1 stalk celery, chopped
2 cups red wine
1 (¾ ounce) package brown gravy mix

Equipment Needed

9×13 inch baking dish
Measuring spoons and cups
Knife
Cutting board
Whisk

Instructions

Preheat your oven to 350 degrees F (175 degrees C). Ensuring the oven is properly preheated is vital for even cooking.
Prepare the pork tenderloin by placing it in a 9×13 inch baking dish. A glass or ceramic dish works best, allowing for even heat distribution.
Season the pork generously. Sprinkle the salt, pepper, and garlic powder evenly over the meat. Don’t be shy with the seasonings; they are crucial for developing the flavor.
Add the aromatics. Top the seasoned pork with the sliced onion and chopped celery. These vegetables will infuse the wine sauce with a subtle, earthy sweetness.
Pour the wine. Gently pour the 2 cups of red wine over the pork and vegetables. The wine will act as a marinade and braising liquid, tenderizing the pork and imparting a rich flavor. I prefer to use a dry Burgundy, but any dry red wine will work.
Bake in the preheated oven for 45 minutes. This cooking time should result in a perfectly cooked tenderloin, moist and flavorful.
Check for doneness. The pork is done when a meat thermometer inserted into the thickest part registers 145 degrees F (63 degrees C). Be careful not to overcook the pork, as it can become dry.
Remove the pork from the baking dish and place it on a serving platter. Tent the pork with foil while you prepare the gravy to keep it warm.
Make the gravy. In the baking dish, containing the wine and cooking juices, add the brown gravy mix.
Whisk constantly until the gravy is smooth and thickened. This usually takes a few minutes over medium heat on the stovetop if you transfer the juices to a saucepan, or you can continue in the oven for a bit longer, stirring occasionally. Be sure to scrape up any browned bits from the bottom of the dish; they contain valuable flavor.
Slice the pork tenderloin. Using a sharp knife, slice the pork into medallions about ½ inch thick.
Cover the sliced meat with the gravy. Pour the thickened Burgundy gravy generously over the sliced pork on the serving platter.

Expert Tips & Tricks

Sear for extra flavor: For an even deeper flavor profile, sear the pork tenderloin in a hot skillet with a little olive oil before placing it in the baking dish. Sear on all sides until browned. This adds a beautiful crust and locks in the juices.
Deglaze the pan: If you sear the pork, deglaze the skillet with a little red wine after searing. Scrape up any browned bits from the bottom of the pan and add this flavorful liquid to the baking dish.
Herbs enhance the flavor: Add a sprig of fresh thyme or rosemary to the baking dish for an extra layer of flavor. Remove the herbs before serving.
Marinate ahead of time: For maximum flavor, marinate the pork in the red wine and seasonings for at least 2 hours, or even overnight, in the refrigerator.
Gravy consistency: If the gravy is too thin, whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). If the gravy is too thick, add a little more red wine or broth.
Wine Choice: A dry red wine, such as Pinot Noir or Merlot, works best in this recipe. Avoid sweet red wines. You can also use a dry rosé in a pinch.

Serving & Storage Suggestions

Serve Kathleen’s Burgundy Pork Tenderloin immediately after cooking. It pairs beautifully with mashed potatoes, roasted vegetables, or a simple green salad. To elevate the presentation, garnish the platter with fresh parsley or thyme sprigs.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat or in the microwave. You may need to add a little broth or water to the gravy to prevent it from drying out during reheating. While freezing is possible, the texture of the gravy might change slightly upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	437 kcal	N/A
Total Fat	12.8g	19%
Saturated Fat	4.4g	22%
Cholesterol	149.8mg	49%
Sodium	672.6mg	28%
Total Carbohydrate	8.3g	2%
Dietary Fiber	0.6g	2%
Sugars	1.6g	N/A
Protein	47.5g	95%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

Gluten-Free: Use a gluten-free brown gravy mix to make this recipe gluten-free.
Vegetarian “Pork”: Use firm tofu or portobello mushrooms as a substitute for the pork tenderloin. Marinate them in a similar wine mixture for added flavor.
Different Wine: While Burgundy is classic, experiment with other red wines like Cabernet Sauvignon or Merlot. Each will impart a slightly different flavor.
Spice it up: Add a pinch of red pepper flakes to the gravy for a touch of heat.
Mushroom Medley: Sauté sliced mushrooms with the onions and celery for an earthier flavor profile.
Add Balsamic: Include a tablespoon of balsamic vinegar for a touch of sweetness and tanginess to the sauce.

FAQs (Frequently Asked Questions)

Q: Can I use pork loin instead of pork tenderloin?

A: While you can, pork loin is a leaner cut and may become drier during cooking. If using pork loin, consider reducing the cooking time slightly and monitoring the internal temperature closely.

Q: Can I make this recipe in a slow cooker?

A: Yes, this recipe can be adapted for a slow cooker. Sear the pork first, then place it in the slow cooker with the vegetables and wine. Cook on low for 6-8 hours. Thicken the gravy on the stovetop after cooking.

Q: How do I know when the pork is done?

A: The best way to check for doneness is to use a meat thermometer. The internal temperature should reach 145 degrees F (63 degrees C).

Q: Can I make this recipe ahead of time?

A: Yes, you can prepare the pork and vegetables ahead of time and store them in the baking dish in the refrigerator. Add the wine just before baking. You can also make the gravy ahead of time and reheat it when ready to serve.

Q: What side dishes pair well with this pork tenderloin?

A: Mashed potatoes, roasted vegetables (such as Brussels sprouts, carrots, or asparagus), a simple green salad, or rice pilaf all pair well with Kathleen’s Burgundy Pork Tenderloin.

Final Thoughts

Kathleen’s Burgundy Pork Tenderloin is more than just a recipe; it’s a memory, a feeling, and a taste of home. It’s a dish that’s easy enough for a weeknight meal yet elegant enough for a special occasion. I encourage you to try this recipe and experience the magic for yourself. Feel free to experiment with variations and substitutions to make it your own. And, most importantly, share it with loved ones and create your own cherished memories. Bon appétit!

Kathleen’s Burgundy Pork Tenderloin Recipe