Pork Tenderloin with Wine Sauce

I always see those little pork tenderloins in the grocery store and more times than not, they are on sale.  They can be cooked in a lot of different ways but this recipe uses them to make a really quick and easy dinner.  The meat is flavorful and tender and ready in about 20 minutes.  Perfect for a weeknight when you don’t want to spend a lot of time cooking.

The pork tenderloin is one piece when it comes out of the package.  Cutting it into about 2 inch sections creates little pork medallions and saves a ton of cooking time.  The medallions are sprinkled with pepper and browned for about 5 minutes each side over medium heat.  They are cooked in a combination of olive oil and butter which builds the base for the wine sauce.

Once they are browned and cooked through, set them aside and cover them to keep them warm.  Into the same pan add beef broth and scrape to loosen the browned bits.  Whisk in the wine, mustard, thyme and rosemary.

Bring the combination to a boil and then reduce heat to simmer for about 5 minutes, stirring occasionally, until thickened and reduced by half. 

We had this with a side of mashed potatoes and veggies.  The kids couldn’t believe how tender the pork was and the flavor was really really good.  I found this recipe in a Taste of Home magazine and modified it to feed my family of four.  Enjoy!

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Pork Tenderloin with Wine Sauce

Servings 4

Ingredients

• 1 pork tenderloin about 1 1/4 lb
• pepper to taste
• 1 tbsp olive oil
• 1 tbsp butter
• 1/2 cup beef broth
• 1/2 cup red wine can substitute beef broth instead
• 2 tsp dijon mustard
• 1/2 tsp dried thyme
• 1/4 tsp dried rosemary crushed

Instructions

• Cut pork into 2 inch medallions.
• Sprinkle both sides with pepper to taste.
• In a large skillet over medium heat, cook pork in oil and butter for 5 minutes each side or until the pork is no longer pink. Remove and keep warm.
• Add broth to the pan, scraping to loosen the browned bits. Whisk in the wine, mustard, thyme and rosemary. Bring to a boil.
• Reduce heat and simmer about 5 minutes, stirring occasionally, until thickened and reduced by half.
• Serve sauce drizzled over pork. Enjoy!