Recipe by JPsBarbie
I received this recipe while visiting my father recently. The family gave it a thumbs up and requested it again soon. It has a nice sweet and garlicky wine glaze. My son said he would have liked extra of the glaze to do some serious dipping. This recipe would probably work well with boneless chicken breasts.
Top Review by Jezski
I don't quite know just how to rate this. Where does the seasoning mix go? I finally decided to dredge each slice of pork tenderloin in the mix and then brown them. That actually worked out well; the meat browned very nicely. Then I poured in the red wine and butter, adding what was left of the seasoning mix to the sauce. Delicious! So I guess that's what I will do next time. Great tasting recipe, not so clear instructions. UPDATE: I did a little research online and found this recipe on the Publix supermarket web site. And yes, it does say to pat the seasoning mix into the individual slices of pork. So my guess was correct. Thus I'm giving this 4 stars. Thanks for sharing . . . Janet
- 1 1⁄2 lbs pork tenderloin
- 3 tablespoons butter (separated)
- 1 tablespoon McCormick's Montreal Brand steak seasoning
- 3 tablespoons light brown sugar
- 3 garlic cloves
- 1⁄3 cup red wine
Directions See How It's Made
- Slice pork into about 1 inch thick pieces.
- Crush garlic and mix in small bowl with steak seasoning and brown sugar.
- Heat saute' pan and melt 2 T butter.
- Place pork in pan and cook about 5 minutes on each side (until browned and cooked through).
- Remove pork and pour wine into pan along with 1 T butter scrape up any of the browned bits.
- Return pork to pan and simmer about 1 or 2 minutes more.