Burgundy Pork Tenderloin Recipes

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BURGUNDY PORK TENDERLOIN

My husband doesn't care for pork much, but he loves this. It is very easy to fix, and it is very rich tasting. Serve with baked potato.

Provided by BROWNDOG

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h30m

Yield 4

Number Of Ingredients 8



Burgundy Pork Tenderloin image

Steps:

  • 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.

Nutrition Facts : Calories 399.8 calories, Carbohydrate 8.2 g, Cholesterol 147.6 mg, Fat 8.6 g, Fiber 0.6 g, Protein 47.8 g, SaturatedFat 2.9 g, Sodium 676.3 mg, Sugar 1.6 g

2 pounds pork tenderloin
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
½ onion, thinly sliced
1 stalk celery, chopped
2 cups red wine
1 (.75 ounce) packet dry brown gravy mix

KATHLEEN'S BURGUNDY PORK TENDERLOIN

Make and share this Kathleen's Burgundy Pork Tenderloin recipe from Food.com.

Provided by ousoonerjill

Categories     Pork

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 8



Kathleen's Burgundy Pork Tenderloin image

Steps:

  • Preheat oven to 350 degrees F.
  • 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 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.

2 lbs pork tenderloin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 onion, sliced
1 stalk celery, chopped
2 cups red wine
1 (3/4 ounce) package brown gravy mix

BURGUNDY PORK TENDERLOIN

This recipe is from Dijon, France, from a colleague with whom I worked while living there. It is very simple, yet very elegant, and very tasty, which is typical of many dishes in Burgundy. It is great served with mashed potatoes, or rice and a light green salad.

Provided by TJW2725

Categories     Pork

Time P1DT45m

Yield 6 serving(s)

Number Of Ingredients 10



Burgundy Pork Tenderloin image

Steps:

  • Mix together all marinade ingredients and marinate the pork, covered overnight (24 hrs)in the fridge.
  • Remove pork and gently pat dry with a paper towel.
  • Cook the pork over medium high heat in a skillet with the butter and the oil for about twenty minutes, or until well browned on all sides.
  • Deglaze with the marinade and braise for 3-5 minutes.
  • Remove the filets when fully cooked(170° inside), set aside, and keep warm.
  • Reduce the sauce by about one third, about 20-25 minutes and then incorporate the cream and estragon sprigs.
  • Cook for another 5 minutes, or until thickened.
  • Cut the pork into medallions, and pour the sauce on top to serve.

Nutrition Facts : Calories 902.6, Fat 61.9, SaturatedFat 28.5, Cholesterol 276.1, Sodium 292.5, Carbohydrate 6.6, Sugar 1.1, Protein 48.4

3 (1 lb) pork tenderloin
6 tablespoons oil
1 3/4 ounces butter
2 cups heavy cream
1 liter good dry red wine
1 bouquet garni
3 sprigs tarragon
30 juniper berries
1/4 teaspoon salt (to taste)
1/4 teaspoon pepper (to taste)

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