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."
-- @Winosity
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  • Recipe Card
Prep time 25mins
Cook time 50mins
Serves or Makes: 9

Recipe Card


  • 29 ounce pork tenderloin
  • 1/4 cup olive oil
  • 3 ounce onions
  • 1/2 tsp cracked black pepper
  • 1/4 tsp ground nutmeg
  • 2 tabelspoons all-purpose flour
  • 2 cup light red wine
  • 2 cup beef stock
  • 1 tabelspoons tomato puree
  • 2 ounce carrots
  • 1 tsp cloves
  • Salt and pepper
  • 1 tabelspoons soy sauce


  • Step 1

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

  • Step 2

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

  • Step 3

    Add chopped onions until translucent.

  • Step 4

    Stir in tomato puree for 2 minutes.

  • Step 5

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

  • Step 6

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

  • Step 7

    Transfer the pork to a baking tray.

  • Step 8

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

  • Step 9

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

  • Step 10

    Cover the pork with gravy.

  • Step 11

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

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