I would like to share a recipe that I made last Tuesday (see - almost a week behind schedule here!) for dinner. I am always trying new recipes, so it is really rare that Mike gets to eat something that we call "Tried and True", but this is one of those. And seriously, folks, I have an old-school, blue, three-ring binder with a label on it that reads "Tried and True". The really really good recipes go in there. You should see this binder. Maybe I will actually take a picture of it one of these days. Some of the recipes have been printed off blog posts or All Recipes (www.allrecipes.com), and most of them are covered in my handwriting with all the changes I have made. And to be honest, most of them are also covered in... well... things like chocolate fingerprints, butter smears, tomato sauce splatters, and other things that I have decided not to examine too closely. In other words, it's a real cookbook.
This recipe is in that cookbook, and I have written all over it, and it is liberally splattered with red wine. Burgundy wine, to be exact. The recipe is Burgundy Pork Tenderloin. It's easy, it's delicious, and it is made with two cups of wine. What's not to love?
So this particular journey begins with a pork tenderloin, a baking dish, and some spices. Not a lot, oddly enough. I know most of the recipes that I share have a long list of spices, but this one has salt, pepper, and garlic powder.
|Rub spices into the pork loin.|
|Yes, that's the wine. Two cups of it. And the really nice part is that there are two cups left over for drinking!|
I originally got this recipe off of All Recipes (original recipe can be found here), but these are the modifications that I have made:
Burgundy Pork TenderloinMakes about 8 servings. Cooks for 45 minutes.
Ingredients:2 pounds pork tenderloin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
1 sweet onion, coarsely chopped
2 cups burgundy wine
1-2 (.75 ounce) packet(s) dry brown gravy mix, depending on your taste preferences
Directions: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. Pat it into the meat so it is well stuck. That way the wine won't wash it off. Top with onion, and pour wine over all. Bake for 45 minutes.
When done baking, remove meat from baking dish, and place on a serving platter (or if you are like me, a plate). Pour gravy mix into baking dish with wine and cooking juices, and stir until thickened. Slice meat, and cover with the gravy and onions.