Red Wine Braised Pork Tenderloin


Red Wine Braised Pork Tenderloin

Red Wine Braised Pork Tenderloin
Red Wine Braised Pork Tenderloin

"Red Wine-Braised Pork! Braising comes from the French word “braiser”. It is a combination of moist and dry heat cooking methods. The dry heat cooking method is when you sear at a high temperature. Then once it is seared and browned, it is put in a pot and cover it with liquid to cook at a low temp for several hours. The braising liquid can impart flavor and make the pork roast very tender and delicious. The key to flavorful braised pork is a low heat setting over a long period. There’s nothing more satisfying than the aroma of simmered pork in a red wine gravy."


Preparation Time25 min

Cooking Time50 min

Cooking MethodOven


  • 29 ounces pork tenderloin
  • 1 cup olive oil
  • 3 ounces onions
  • 1 teaspoon cracked black pepper
  • 1 teaspoon ground nutmeg
  • 2 tablespoons all-purpose flour
  • 2 cups light red wine
  • 2 cups beef stock
  • 1 tablespoon tomato puree
  • 2 ounces carrots
  • 1 teaspoon cloves
  • Salt and pepper
  • 1 tablespoon soy sauce


  1. Cut the meat into slices an inch thick. Season with salt and pepper.

  2. In a large skillet, add oil and brown the meat.

  3. Add chopped onions until translucent.

  4. Stir in tomato puree for 2 minutes.

  5. Add the beef stock, red wine, diced carrots, cloves, nutmeg, and black pepper.

  6. Bring to a boil and reduce to simmer for 15 minutes.

  7. Transfer the pork to a baking tray.

  8. Roast the pork tenderloin at 350 degrees Fahrenheit for 30 minutes.

  9. While waiting, create a quick gravy by adding flour to the braising liquid until thickened.

  10. Cover the pork with gravy.

  11. Serve with your favorite salad and a bottle of light red wine.

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