How to Make Pork Tenderloin in Red Wine (9 Steps)

Pork is one of the most common and popular meats throughout the world and is present in almost every culinary region. Although commonly associated with fatty bacon, one cut of pork --- the tenderloin --- is as lean and as tender as chicken breast. Cooking the loin in red wine enhances its subtle flavors. However, using too much can overpower the meat, while too little will hardly affect the taste. With the right recipe and a few other ingredients, a dish that will amaze guests with its depth of flavor can be achieved.

Things You'll Need

1 pork tenderloin
Paper towels
1 tsp. salt
3 tsp. freshly ground pepper
Large bowl
Dutch oven, with lid
4 tbsp. olive oil
2 cups shallots, cut into chunks
4 garlic cloves, crushed
1 large carrot, cut into chunks

1 large celery stalk, cut into chunks
1/2 cup mushrooms, sliced
3 large bay leaves, crushed
3 tbsp. fresh thyme leaves
2 tbsp. fresh oregano leaves
1 tbsp. fresh rosemary leaves
3 cups dry red wine, such as Merlot
2 tsp. sugar
3 bouillon cubes
Aluminum foil

Instructions

Preheat the oven to 350 degrees. Pat the pork loin dry with paper towels. Place it in the bowl and sprinkle the salt and pepper evenly over the outside.
Heat the olive oil in the dutch oven on the stove at medium-high. Add the tenderloin and cook until brown all over, turning occasionally, about five minutes.
Remove the tenderloin and place it back in the bowl. Add the shallots and garlic to the remaining oil in the dutch oven and fry them until lightly browned, about three minutes, stirring constantly.
Add the carrots, celery, mushrooms and herbs to the pot, and cook them until lightly browned and slightly cooked, about four minutes, stirring constantly.
Deglaze the pot by adding the red wine. Add the bouillon cubes and sugar to the pot, and let the mixture simmer for 10 minutes.
Place the pork tenderloin back in the pot, careful not to splash yourself with hot liquid. Set the lid on top and insert the pot into the oven.
Cook the tenderloin for 20 minutes in the oven. Turn the loin over, cover and cook for another 20 minutes.
Remove the pot from the oven and place it back on the stove. Take the tenderloin out and cover it with foil. Set one of the burners to medium-high and simmer the remaining liquid until it is reduced by a quarter.
Cut the tenderloin into thick slices and serve with the remaining reduced liquid drizzled on top.

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