Last Updated on July 16, 2024 by Michelle Mundy
Pork Tenderloin with Wine Sauce features tender pork medallions, lightly browned and drizzled with a flavorful pan sauce. Easy and delicious!
Pork tenderloin is a versatile dinner choice because there are so many different ways that it can be prepared! This simple recipe is both easy and delicious and uses standard pantry ingredients.
Not a wine person? Use beef broth instead! The tender pork soaks in the flavorful sauce and makes a wonderful dinner any night of the week.
What You’ll Need to make Pork Tenderloin with Wine Sauce
- Pork Tenderloin – Boneless, 1.5 to 2 pounds, cut into medallions.
- Kosher Salt & Ground Black Pepper – to taste, for seasoning.
- Olive Oil – we usually use extra virgin olive oil because that’s what we have in the house but you can use any type of olive oil or vegetable oil.
- Butter – regular salted or unsalted butter.
- Red Wine & Beef Broth – any type of red wine can be used or skip the wine and use only beef broth instead.
- Dijon mustard, Dried Thyme & Dried Rosemary – standard pantry staples.
- Red Wine Vinegar – stirring this in at the very end adds the perfect amount of acid and tang to the sauce. Substitutions include White Wine vinegar, Balsamic vinegar or Apple Cider vinegar.
How to make Pork Tenderloin with Wine Sauce
Boneless pork tenderloin is a really versatile dinner choice. It can be cooked whole or cut, and the meat is always tender. A simple and flavorful pan sauce just makes it better. Perfect for a weeknight when dinner needs to be quick!
Cut pork into 1 1/2 – 2 inch medallions. Season both sides generously with kosher salt and ground black pepper.
Add olive oil and butter to a large skillet and heat over medium-high heat.
Once hot, add pork medallions in a single layer. Cook 5-7 minutes each side until lightly browned and cooked through.
The pork should reach 160 degrees F on an instant read thermometer.
Remove the medallions from the skillet to a plate and cover to keep warm. Set aside.
Add beef broth to the pan, scraping to loosen any browned bits from the bottom.
Whisk in the wine, mustard, thyme and rosemary. Bring to a bubble.
Reduce heat and simmer about 5 minutes, stirring occasionally, until reduced by half. Remove from heat and stir in red wine vinegar.
Serve pork medallions with wine sauce drizzled over the top. Enjoy!
Other Easy Weeknight Meals You May Like
Mom’s Easy Weeknight Chili – Hearty, satisfying and ready in about 30 minutes!
Easy One Pan Egg Roll Bowl – all the delicious flavors of an egg roll in a bowl.
Spinach and Sausage Spaghetti Pie – packed with good stuff and super easy to make.
Simple Baked Salmon with Green Goddess Sauce – flaky, lightly seasoned baked salmon with a vibrant, tangy dipping sauce.
Weeknight Pineapple Shrimp and Rice Bake – pineapple, shrimp and rice drizzled with a sweet island sauce.
Pork Tenderloin with Wine Sauce
Ingredients
- 1 pork tenderloin 1.5 to 2 pounds
- kosher salt & pepper to taste
- 1 tbsp olive oil
- 1 tbsp butter
- 3/4 cup beef broth
- 3/4 cup red wine can substitute beef broth instead
- 2 tbsp Dijon mustard
- 1/2 tsp dried thyme
- 1/4 tsp dried rosemary chopped or crushed
- 2 tsp red wine vinegar
Instructions
- Cut pork into 1 1/2 – 2 inch medallions. Season both sides generously with kosher salt and ground black pepper.
- Add olive oil and butter to a large skillet and heat over medium-high heat.
- Once hot, add pork medallions in a single layer. Cook 5-7 minutes each side until lightly browned and cooked through. The pork should reach 160 degrees F on an instant read thermometer.
- Remove the medallions from the skillet to a plate and cover to keep warm. Set aside.
- Add beef broth to the pan, scraping to loosen any browned bits from the bottom. Whisk in the wine, mustard, thyme and rosemary. Bring to a bubble.
- Reduce heat and simmer about 5 minutes, stirring occasionally, until reduced by half. Remove from heat and stir in red wine vinegar.
- Serve pork medallions with wine sauce drizzled over the top. Enjoy!
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