Pork Tenderloin with Wine Sauce Recipe

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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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Pork Tenderloin with Wine Sauce Recipe

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5 2 2
Publisher Photo
“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!
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 pork tenderloin (3/4 pound)
  • 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.
Originally published as Pork Tenderloin with Wine Sauce in Cooking for 2 Winter 2007, p48

Nutritional Facts

5 ounce-weight: 259 calories, 10g fat (3g saturated fat), 100mg cholesterol, 159mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 34g protein. Diabetic Exchanges: 5 lean meat, 1 fat.

  • 1 pork tenderloin (3/4 pound)
  • 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
  1. 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.
  2. 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.
Originally published as Pork Tenderloin with Wine Sauce in Cooking for 2 Winter 2007, p48

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rvgal237 User ID: 4951242 99836
Reviewed Feb. 18, 2011

"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."

MY REVIEW
freeskimom User ID: 4569291 74247
Reviewed Nov. 11, 2009

"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!"

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