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Pork Tenderloin with Wine Sauce Recipe

Pork Tenderloin with Wine Sauce Recipe photo by Taste of Home

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“Here’s a fast and easy, great-tasting meal for someone special,” says Nancy LaVoice in Wexford, Pennsylvania. “And it’s as big on flavor as it is low in fat and calories!” NANCY’S TIP. I like to serve this with fresh green beans and mashed potatoes…instant company fare!

This recipe is:

Quick

Diabetic Friendly

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Pork Tenderloin with Wine Sauce Recipe

Prep/Total Time: 25 min.

Yield: 2 Servings

10 15 25

Ingredients

1 Pork tenderloin (3/4 pound)

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Looking for Versatility?

All natural Whole Pork Tenderloin is a great base for any meal. Mix it up with different marinades and sauces for a great dinner.

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Dash pepper
1 teaspoon canola oil
1 teaspoon butter
1/4 cup reduced-sodium beef broth
1/4 cup dry red wine or additional reduced-sodium beef broth
1/4 teaspoon Dijon mustard
1/4 teaspoon dried thyme
1/8 teaspoon dried rosemary, crushed

Directions

Cut pork into 2-in. slices; flatten to 1-1/2-in. thickness. Sprinkle with pepper. In a large skillet over medium heat, cook pork in oil and butter for 5 minutes on each side or until meat is no longer pink. Remove and keep warm.
Add broth to the pan, scraping to loosen browned bits. Stir in the wine, mustard, thyme and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes, stirring occasionally. Serve with pork. Yield: 2 servings.

Nutritional Facts 5 ounces cooked pork with 2-1/2 teaspoons sauce equals 259 calories, 10 g fat (3 g saturated fat), 100 mg cholesterol, 159 mg sodium, 1 g carbohydrate, trace fiber, 34 g protein. Diabetic Exchanges: 5 lean meat, 1 fat.

Originally published as Pork Tenderloin with Wine Sauce in Cooking for 2 Winter 2007, p48

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Pork Tenderloin with Wine Sauce

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Reviewed on Feb. 18, 2011 by rvgal237

I have made this several times and it is wonderful. I buy a one pound pork poin for $7.99...cut it into 2" slices (I get about 8 slices). I brown them for 3 minutes per side, remove them from the pan, then make the gravy using the wine, etc....then return the pork to the pan and cook for another 5 minutes. The pork is perfect and moist and tender and yummy !! You don't need to cook pork to death as we have believed in the past ! And pork is good for you.

Reviewed on Nov. 11, 2009 by freeskimom

i made this for my husband and i was surprised at how quick and delish it was!! he ate every bite!! i added a little more red wine and let it thicken up with the pork so it soaked up the flavor!