Burgundy Pork Tenderloin

A pork tenderloin lightly seasoned and baked, and served with the simple red wine sauce that cooks along with the pork. This is very easy to fix, and it is very rich tasting. Serve with baked potato.

Yield

4 servings

Ingredients

2 pounds pork tenderloin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 onion, thinly sliced
1 stalk celery, chopped
2 cups red wine
1 (.75 ounce) packet dry brown gravy mix

Directions

Preheat oven to 350°F (177°C).

Place pork in a 13 x 9-inch baking dish, and sprinkle meat with salt, pepper and garlic powder. Top with onion and celery, and pour wine over all.

Bake in the preheated oven for 45 minutes. When done baking, remove meat from baking dish, and place on a serving platter. Pour gravy mix into baking dish with wine and cooking juices, and stir until thickened. Slice meat, and cover with the gravy.

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