Community Pick
Pork Tenderloin with Merlot Mushrooms
photo by A Marsteller
- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1 package pork tenderloin, trimmed of fat
- 2 teaspoons minced garlic
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1⁄4 cup merlot
-
For The Mushrooms
- 1 (8 ounce) package button mushrooms or (8 ounce) package portabella mushrooms, halved
- 2 teaspoons butter
- reserved stock
- 2 teaspoons minced garlic
- 1⁄2 cup merlot or 1/2 cup cabernet sauvignon wine
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon fresh ground pepper
directions
- Rub the minced garlic into the tenderloins and sprinkle with the salt and pepper.
- Heat the olive oil in a non-stick pan and sear the tenderloins on both sides until browned.
- Place tenderloins in a shallow baking pan and add the wine to the saute pan and simmer for 1-2 minutes.
- Add the tbsp of butter and heat until just melted.
- Pour the half of the sauce from the saute pan over the tenderloins, reserving the rest of the sauce for the mushrooms.
- Bake the tenderloins at 350 for 30-35 minutes.
- During the last 5 minutes of baking, heat 2 tsp butter and the reserved sauce in a saute pan.
- Add 2 tsp minced garlic and the mushrooms and saute on high heat until golden brown.
- Add the 1/2 cup Merlot and simmer for 2-3 minutes.
- Season with the salt and pepper.
- Serve the mushrooms on the side or slice the pork tenderloins and serve a small amount of the mushrooms on top the tenderloins.
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Reviews
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My family loves pork tenderloin and your recipe was excellent. I have had great success cooking with merlot in the past and used it with the same result here. The meat was tender and juicy. The sauce had a full-bodied flavor that enhanced the mushrooms very well. Made a nice family meal but would also be good for entertaining. Thank-you for sharing such a lovely recipe.
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Very easy and very good. I followed recipe but I did saute a some thin sliced sweet onion in the butter and merlot before adding mushrooms. Also if you want to splurge a bit, I sliced tenderloins, topped with mushroom mixture then garnished with a sprinkle of crumbled bleu cheese which set off the wine just perfect! Served with a salad and jasmine rice.
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Tweaks
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This is an excellent recipe that is so easy to prepare. I have made it twice with the first time as written. The 2nd time, I used pork tenderloin medallions instead of a whole pork tenderloin. I rubbed them with the salt/pepper/garlic and seared before tossing in the oven in a cast iron skillet. They only needed about 10 minutes or so in the oven because the medallions are a much smaller portion of meat. This is a company worthy dish.
RECIPE SUBMITTED BY
<p>I'm 48 years of age and just moved to the lovely state of South Carolina. We have 2 grown children, 3 glorious grandsons and a new granddaughter. I'm a SAHW, DH works for a Ford dealership. Love to cook, grow tomatoes & herbs, read and shop.</p>