Recipe courtesy of Mary Berg
Pork Tenderloin with Red Wine Sauce
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 388
- Total Fat
- 19
- Saturated Fat
- 5
- Carbohydrates
- 12
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 32
- Cholesterol
- 103
- Sodium
- 627
- Total: 1 hr 20 min (includes marinating time)
- Active: 40 min
Ingredients
1 1/4 cups dry red wine
1/4 cup plus 1 tablespoon olive oil
5 tablespoons stone-ground Dijon mustard
4 garlic cloves
Kosher salt and freshly ground black pepper
3 sprigs fresh sage
2 pork tenderloins (about 15.9 to 17.6 ounces/450 to 500 grams each)
1 red onion, thinly sliced
4 small bunches red grapes
1 to 2 tablespoons maple syrup
Pinch freshly grated nutmeg
1 tablespoon unsalted butter, optional
Directions
- Whisk together the 1/2 cup of the wine, 1/4 cup of the olive oil and 3 tablespoons of the mustard in a large bowl. Roughly chop 3 of the garlic cloves and add to the marinade along with 2 teaspoons of salt and 1 teaspoon of pepper. Add in 2 sprigs of the sage as well as the pork tenderloins and toss until well coated. Cover the bowl with plastic wrap or a dinner plate and leave the pork to marinate and come up to room temperature for 30 minutes. If working ahead, you can also transfer the marinating pork to the fridge for up to 1 day before moving to the counter for 30 minutes before cooking.
- Meanwhile, heat your oven to 425 degrees F.
- Heat a large oven-safe skillet over medium-high heat. Remove the pork from the marinade and pat off any excess with paper towel. Drizzle the pork with about 2 teaspoons of the olive oil and add to the pan to sear until golden brown, 2 to 3 minutes per side, then set aside. Add the remaining 1 teaspoon of oil and the onion to the pan. Season with salt and pepper and cook until softened and lightly golden, about 3 minutes.
- Mince the remaining garlic clove and add to the pan along with the bunches of grapes. Nestle the seared pork tenderloins on top and transfer the pan to the oven until the pork is cooked to your liking and an instant-read thermometer registers 145 degrees F, 15 to 18 minutes.
- Remove the tenderloins and grapes from the pan, cover loosely with foil and set aside to rest while you prepare the pan sauce.
- Place the pan over medium-high heat and deglaze with the remaining 3/4 cup of wine, scraping up any stuck-on bits from the bottom of the pan. Add the remaining sprig of sage and bring to a boil to reduce the wine by about half. Stir in the maple syrup and remaining 2 tablespoons of mustard. Remove the sage sprig and season to taste with the nutmeg, salt and pepper. To make a slightly richer sauce, whisk in the butter if using.
- Thickly slice the pork tenderloin and serve alongside the roasted grapes and red wine sauce.