Purple Pork Tenderloin
Presented by: Paula Nemzek, KCTS 9 Cooks
Cook's Note: This recipe is falling-off-a-log easy. A packet of gravy mix creates a sauce shortcut that's delicious over steamed and smashed new potatoes. Serve with fresh asparagus or green beans.
serves 4 to 6
- 2 1-pound pork tenderloins
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3-4 cloves garlic, minced
- 1 small red onion, thinly sliced
- 1 cup brown mushrooms, sliced
- 2 stalks celery, sliced
- 1 1/2 cups red wine, such as a Burgundy
- 1.75 ounce packet dry brown gravy mix
Preheat oven to 350 degrees. Trim fat and silverskin from tenderloins, and sprinkle pork with salt and pepper. Place pork in a 7 x 11-inch baking dish, top with garlic, onion, mushrooms and celery, and pour wine over all. Add a little more wine if necessary to cover about halfway, and bake for 45 minutes. Turn meat over at the halfway point. Pork will turn a beautiful shade of purple after cooking in the wine. Test meat; internal temperature should be 160 degrees.
Transfer meat to a serving platter to rest. Pour gravy mix into the baking dish with the wine and stir until mixed and slightly thickened. Slice meat, and drizzle with the gravy to serve.
Note: You may braise the pork first before placing it in the pan, but the pork is just as flavorful as is.