Wednesday, July 21, 2010

Rosemary Pork Tenderloin with Red Wine Sauce

Im not a pork fan at all.I will however eat pork tenderloin. Did you know tenderloin is actually just as lean as a skinless chicken breast? I eat alot of chicken, but sometimes its nice to throw something different and just as healthy in the mix! I usually make my tenderloin in a crockpot but decided to try out the oven this time. I have to say, I prefer the oven method now! The meat turned out moist and packed with flavor. I poured a little of the red wine sauce over it and it was heavenly!

Rosemary Pork Tenderloin
2 lb pork tenderloin
1/2 t kosher salt
1/2 t pepper
1.5 t onion powder
1 t garlic powder
1 T dried rosemary leaves
1 T olive oil
1/4 c red wine


-Place tenderloin on a large piece of saran wrap. Drizzle olive oil over pork. Mix all the seasonings in a small bowl and rub into meat. Wrap meat tightly in saran wrap and refridgerate at least 1 hour.
-Pre-heat oven to 400F
-Place in a shallow baking dish with 1/4 cup red wine in the bottom. Bake about 40 minutes or until internal temp reaches 155 degrees.

Red Wine Sauce


2 T butter
1 T all purpose flour
1/2 t garlic
1/2 small onion chopped
3/4 c red wine
1/2 c beef broth
1/2 T dried rosemary leaves


In a small sauce pan melt butter. Add onions and garlic cooking about 1 minute. Add flour and whisk. Cook an additional minute. Stir in red wine, broth, and rosemary. Bring to a boil stirring frequently. Reduce heat and simmer 5 minutes.

** I poured a little of the sauce over each individual serving.

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