Friday, August 27, 2010

Burgundy Pork Tenderloin

I had a pork tenderloin in the freezer so I did my favorite search on I search by ingredient and then sort by ratings. 858 people can't be wrong, right?? We made this for Emilie's birthday dinner and everyone around the table really enjoyed it.

2 pounds pork tenderloin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 onion, thinly sliced
1 stalk celery, chopped (I omitted this based on reviews)
2 cups red wine
1 (.75 ounce) packet dry brown gravy mix

Preheat oven to 350 degrees F (175 degrees C).
Place pork in a 9x13 inch baking dish, and sprinkle meat with salt, pepper and garlic powder. Top with onion and celery, and pour wine over all.
Bake in the preheated oven for 45 minutes.
When done baking, remove meat from baking dish, and place on a serving platter. Pour gravy mix into baking dish with wine and cooking juices, and stir until thickened. Slice meat, and cover with the gravy.

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