Molasses Pork Tenderloin with Red Wine Sauce
Transform your dinner table into a gourmet feast with this Molasses Pork Tenderloin with Red Wine Sauce, a perfect balance of smoky-sweet flavors and savory sophistication. Marinated in a luscious blend of molasses, garlic, paprika, and cumin, the pork tenderloin boasts tender, juicy perfection, enhanced by a golden sear and a quick roast in the oven. The crowning touch? A rich, silky red wine reduction infused with shallots, honey, and fresh thyme, drizzled over each slice for an elevated finish. Ideal for dinner parties or an intimate meal, this impressive yet approachable dish is ready in just 45 minutes and pairs beautifully with roasted vegetables or buttery mashed potatoes. Keywords: molasses pork tenderloin, red wine sauce, impressive dinner recipes, pork tenderloin marinade, savory red wine pairing.
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Recipe Information
Ingredients
- 2 pieces (1-1.5 lbs each) Pork tenderloin
- 0.25 cup Molasses
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Red wine
- 0.5 cup Chicken stock
- 1 medium Shallot, finely diced
- 2 tablespoons Unsalted butter
- 1 tablespoon Honey
- 3 sprigs Fresh thyme sprigs
Instructions
In a small bowl, whisk together the molasses, olive oil, minced garlic, paprika, cumin, salt, and pepper to create a marinade.
Place the pork tenderloins in a resealable plastic bag and pour the marinade over the meat. Seal the bag, ensuring the tenderloins are well coated, and refrigerate for at least 2 hours or overnight for best results.
Preheat your oven to 375°F (190°C).
Heat a large oven-safe skillet over medium-high heat. Remove the pork from the marinade and pat dry with paper towels. Reserve the marinade.
Add a little olive oil to the skillet and sear the pork tenderloins on all sides until browned, about 3-4 minutes per side.
Transfer the skillet with the pork to the preheated oven and roast for 15-20 minutes or until the internal temperature of the pork reaches 145°F (63°C). Once cooked, transfer the pork to a cutting board, tent with foil, and let rest for 10 minutes.
While the pork rests, prepare the red wine sauce. In the same skillet, over medium heat, add the diced shallot and cook until softened, about 2-3 minutes.
Pour in the red wine, scraping the bottom of the skillet to release any browned bits. Add the reserved marinade, chicken stock, honey, and thyme sprigs. Bring to a simmer and reduce the sauce by half, about 8-10 minutes.
Remove from heat and whisk in the unsalted butter to create a glossy finish. Discard the thyme sprigs.
Slice the rested pork tenderloins into medallions and arrange them on a serving platter. Drizzle the red wine sauce over the pork and serve immediately.
Nutrition Facts
Calories |
639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.9 g | 29% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 211 mg | 70% | |
| Sodium | 1474 mg | 64% | |
| Total Carbohydrate | 24.2 g | 9% | |
| Dietary Fiber | 0.4 g | 2% | |
| Total Sugars | 20.2 g | ||
| Protein | 72.1 g | 144% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 83 mg | 6% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1752 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
