Pork Tenderloin with Red Wine Sauce
Elevate your dinner table with this elegant Pork Tenderloin with Red Wine Sauce—a dish that combines tender, juicy pork with a rich and velvety red wine reduction for a meal that's as impressive as it is delicious. Perfectly seasoned and seared, the pork tenderloin is roasted to perfection, then paired with a sauce made from dry red wine, fragrant shallots, garlic, and fresh thyme for a depth of flavor that’s truly unforgettable. A touch of honey adds a subtle sweetness, while a cornstarch slurry ensures the perfect silky texture. This foolproof recipe comes together in just 35 minutes, making it an ideal choice for a stress-free gourmet dinner at home. Serve it with roasted vegetables, creamy mashed potatoes, or even a crisp green salad for a restaurant-quality meal your guests will rave about.
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Recipe Information
Ingredients
- 1 piece (about 1.5 lbs) pork tenderloin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons shallots, minced
- 2 cloves garlic, minced
- 1 cup dry red wine
- 1 cup chicken or beef stock
- 3 sprigs fresh thyme sprigs
- 1 teaspoon honey
- 1 teaspoon cornstarch
- 2 teaspoons water
Instructions
1. Preheat your oven to 400°F (200°C).
2. Pat the pork tenderloin dry with paper towels. Season it evenly with salt and black pepper.
3. In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the pork tenderloin on all sides until golden brown (about 3-4 minutes per side).
4. Transfer the skillet to the preheated oven and roast the pork tenderloin for 12-15 minutes, or until it reaches an internal temperature of 145°F (63°C). Remove the pork from the skillet and let it rest, covered loosely with foil.
5. Place the same skillet over medium heat. Melt the butter and add the minced shallots and garlic. Cook for 1-2 minutes, stirring frequently, until softened and fragrant.
6. Pour in the red wine, scraping up any browned bits from the bottom of the skillet. Let the wine reduce by half (about 3-5 minutes).
7. Add the stock, thyme sprigs, and honey. Simmer for 5 minutes to meld flavors.
8. In a small bowl, whisk together the cornstarch and water to create a slurry. Slowly whisk the slurry into the sauce to thicken. Cook for 1-2 more minutes until the sauce coats the back of a spoon.
9. Strain the sauce through a fine-mesh sieve to remove the thyme sprigs and any solids, if desired.
10. Slice the pork tenderloin into medallions and serve with the red wine sauce drizzled over the top. Pair with your favorite sides for a complete meal.
Nutrition Facts
Calories |
1639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.6 g | 97% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 525 mg | 175% | |
| Sodium | 5546 mg | 241% | |
| Total Carbohydrate | 22.7 g | 8% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 8.3 g | ||
| Protein | 170.5 g | 341% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 111 mg | 9% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 3586 mg | 76% | |
*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.
