I haven’t made a gif recipe in a REALLY long time, and I know this one needs some work. Too fast 😉 But I got a new camera and I wanted to test it out. Colors and lighting are still wonky but I’m learning I promise!!! (I’ve been saying that for 5 years)
But this recipe is really good!
* 2 teaspoons extra virgin olive oil * 1 pound pork tenderloin * 1 teaspoon kosher salt, plus more to taste * 1 teaspoon black pepper, plus more to taste * 8 ounces cremini mushrooms, wiped clean and sliced * 2 carrots, peeled and finely diced, see Note 1 * 1 rib celery, trimmed and finely diced, see Note 1 * 1 shallot, peeled and finely minced, see Note 1 * 6 cloves garlic, peeled and minced * 1 teaspoon dry thyme * ¼ cup brandy, or use more chicken broth * 2 tablespoons flour * 1 cup red wine * 1 cup chicken broth * 1 tablespoon parsley, minced optional, for garnish
**Brown the pork tenderloin:**
* Preheat the oven to 400ºF. * Pat the pork tenderloin dry and season with 1 teaspoon kosher salt and 1 teaspoon black pepper. * Heat 2 teaspoons extra virgin olive oil in a large, ovenproof skillet over medium-high heat. * Add the pork tenderloin and cook for 5 to 6 minutes until well-seared and golden brown. Flip and cook for 1 minute. Transfer to a plate.
**Cook the mushrooms and carrots:**
* Add the sliced mushrooms. Cook for 5 to 6 minutes over medium heat until they brown. If the skillet seems dry, add 1 teaspoon extra virgin olive oil. Season the mushrooms with salt and pepper. * Add the diced carrots, celery, and shallot. Season lightly with salt and black pepper to taste. Sauté for 5 to 6 minutes until the carrots soften.
**Add the aromatics:**
* Add the minced garlic and thyme. Sauté for 1 minute until fragrant.
**Deglaze the skillet:**
* Add the brandy and bring it to a boil. Stir to remove any fond stuck to the bottom of the skillet. Boil for 2 to 3 minutes until most of the brandy evaporates.
**Finish the red wine sauce:**
* Add the flour to the vegetables and stir to coat. Cook for 1 minute. Pour in the red wine and bring to a boil, stirring often, until thick and glossy. Reduce the heat to medium and allow the wine to simmer rapidly for 2 minutes until a thick slurry forms. Add the chicken broth and whisk until smooth. Continue simmering for 5 minutes until it thickens. Taste and add more salt and pepper if needed. Turn off the heat.
**Bake the pork:**
* Place the pork tenderloin in the sauce and transfer to the preheated oven. Bake for 12 to 15 minutes or until your desired internal temperature is met. I recommend cooking the pork to 135ºF.
**Rest the pork:**
* Remove the skillet from the oven. Transfer the pork to a cutting board and tent loosely with foil. Rest for 10 minutes. * Spoon the prepared red wine sauce into a large serving platter. Cover and keep warm. * Once the pork finishes resting, slice it thinly. Arrange the sliced pork on top of the red wine sauce.
**To serve:**
* Sprinkle freshly minced parsley over the sliced pork. Serve with mashed potatoes. Enjoy!
**Note 1:** You need about 1 cup total of carrots, celery, and shallot. Mix and match depending on what you have available, but try not to use more than 1 cup finely diced aromatics.
4 Comments
**Recipe here originally:** [**Pork Tenderloin in Red Wine Sauce**](https://www.triedandtruerecipe.com/pork-tenderloin-with-red-wine-sauce/)
I haven’t made a gif recipe in a REALLY long time, and I know this one needs some work. Too fast 😉 But I got a new camera and I wanted to test it out. Colors and lighting are still wonky but I’m learning I promise!!! (I’ve been saying that for 5 years)
But this recipe is really good!
* 2 teaspoons extra virgin olive oil
* 1 pound pork tenderloin
* 1 teaspoon kosher salt, plus more to taste
* 1 teaspoon black pepper, plus more to taste
* 8 ounces cremini mushrooms, wiped clean and sliced
* 2 carrots, peeled and finely diced, see Note 1
* 1 rib celery, trimmed and finely diced, see Note 1
* 1 shallot, peeled and finely minced, see Note 1
* 6 cloves garlic, peeled and minced
* 1 teaspoon dry thyme
* ¼ cup brandy, or use more chicken broth
* 2 tablespoons flour
* 1 cup red wine
* 1 cup chicken broth
* 1 tablespoon parsley, minced optional, for garnish
**Brown the pork tenderloin:**
* Preheat the oven to 400ºF.
* Pat the pork tenderloin dry and season with 1 teaspoon kosher salt and 1 teaspoon black pepper.
* Heat 2 teaspoons extra virgin olive oil in a large, ovenproof skillet over medium-high heat.
* Add the pork tenderloin and cook for 5 to 6 minutes until well-seared and golden brown. Flip and cook for 1 minute. Transfer to a plate.
**Cook the mushrooms and carrots:**
* Add the sliced mushrooms. Cook for 5 to 6 minutes over medium heat until they brown. If the skillet seems dry, add 1 teaspoon extra virgin olive oil. Season the mushrooms with salt and pepper.
* Add the diced carrots, celery, and shallot. Season lightly with salt and black pepper to taste. Sauté for 5 to 6 minutes until the carrots soften.
**Add the aromatics:**
* Add the minced garlic and thyme. Sauté for 1 minute until fragrant.
**Deglaze the skillet:**
* Add the brandy and bring it to a boil. Stir to remove any fond stuck to the bottom of the skillet. Boil for 2 to 3 minutes until most of the brandy evaporates.
**Finish the red wine sauce:**
* Add the flour to the vegetables and stir to coat. Cook for 1 minute. Pour in the red wine and bring to a boil, stirring often, until thick and glossy. Reduce the heat to medium and allow the wine to simmer rapidly for 2 minutes until a thick slurry forms. Add the chicken broth and whisk until smooth. Continue simmering for 5 minutes until it thickens. Taste and add more salt and pepper if needed. Turn off the heat.
**Bake the pork:**
* Place the pork tenderloin in the sauce and transfer to the preheated oven. Bake for 12 to 15 minutes or until your desired internal temperature is met. I recommend cooking the pork to 135ºF.
**Rest the pork:**
* Remove the skillet from the oven. Transfer the pork to a cutting board and tent loosely with foil. Rest for 10 minutes.
* Spoon the prepared red wine sauce into a large serving platter. Cover and keep warm.
* Once the pork finishes resting, slice it thinly. Arrange the sliced pork on top of the red wine sauce.
**To serve:**
* Sprinkle freshly minced parsley over the sliced pork. Serve with mashed potatoes. Enjoy!
**Note 1:** You need about 1 cup total of carrots, celery, and shallot. Mix and match depending on what you have available, but try not to use more than 1 cup finely diced aromatics.
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Wow this looks incredible!!
Looks fabulous, thanks for sharing!