• For the pork:
  • 2 tablespoons finely chopped fresh rosemary
  • 4 garlic cloves, minced
  • 1 (1-pound) pork tenderloin, trimmed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • For the sauce
  • 2 tablespoons butter
  • ½ cup finely chopped shallot
  • 2 cups dry red wine
  • 1 teaspoon chopped fresh thyme or rosemary
  • 1 teaspoon honey
  • 2 cups low-salt chicken broth
  • 2 tablespoons butter
  • Salt and pepper

Since I’m usually cooking for 2 I have to condense recipes down as to not end up with tons of leftovers. Because of this, I had to cut my pork tenderloin in 2 this week and find a second recipe. Fine by me! I really enjoy making pan sauces and adding an extra kick of flavor to my dishes. This pork offers a great burst of herb flavor with a light wine sauce. Serve this up with some rice pilaf and you’ve got yourself a meal!

Start with your pork; Prepare the pork by rolling the outside in the rosemary, salt and pepper. Cut small slits along the top of the pork and wedge the garlic into them. Grill the pork until the internal temperature is 150° and allow to rest for 10 minutes before slicing.

While the pork is cooking you can prepare the sauce. Melt the butter in a saucepan and then add the shallots. Cook for about 6 minutes. Add in the red wine, thyme or rosemary and honey and cook down for 10 minutes.  Add the chicken broth and continue to cook down the sauce until there is about 1 cup remaining and it thickens. Whisk in butter, salt & pepper and serve over the pork medallions.

red wine pork tenderloin

red wine pork tenderloin