Kathleens Burgundy Pork Tenderloin Recipes

BURGUNDY PORK TENDERLOIN

Steps:

• Mix together all marinade ingredients and marinate the pork, covered overnight (24 hrs)in the fridge.
• Remove pork and gently pat dry with a paper towel.
• Cook the pork over medium high heat in a skillet with the butter and the oil for about twenty minutes, or until well browned on all sides.
• Deglaze with the marinade and braise for 3-5 minutes.
• Remove the filets when fully cooked(170° inside), set aside, and keep warm.
• Reduce the sauce by about one third, about 20-25 minutes and then incorporate the cream and estragon sprigs.
• Cook for another 5 minutes, or until thickened.
• Cut the pork into medallions, and pour the sauce on top to serve.

BURGUNDY PORK TENDERLOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place pork in a 9x13 inch baking dish, and sprinkle meat with salt, pepper and garlic powder. Top with onion and celery, and pour wine over all.
• Bake in the preheated oven for 45 minutes.
• When done baking, remove meat from baking dish, and place on a serving platter. Pour gravy mix into baking dish with wine and cooking juices, and stir until thickened. Slice meat, and cover with the gravy.

PORK TENDERLOIN WITH MERLOT-SHALLOT SAUCE

Steps:

• Preheat oven to 350.
• Coat pork with 1 1/2 tsp olive oil; rub with rosemary, 1/4 tsp salt and 1/4 tsp pepper.
• Heat a heavy, ovenproof skillet over high heat.
• Cook pork, turning often, until lightly browned on all sides, 5 minutes.
• Transfer skillet and pork to oven; roast until thermomether reads 150 degrees, about 10- 15 minutes.
• Transfer cooked pork to a platter; keep warm.
• Add remaining 1 1/2 tsp oil to same skillet.
• Heat over medium heat.
• Add shallots and garlic; cook, stirring until lightly browned, about 4 minutes.
• Add wine; cook over high heat until reduced by half, about 5 minutes.
• Reduce heat to medium.
• Stir in stock concentrate and preserves.
• Add remaining 1/4 tsp each salt and pepper; adjust seasoning if necessary.
• Whisk in butter.
• Pour into a serving bowl.
• Slice pork into 1/4" slices and serve with sauce.