Is there any dish cozier than tenderloin pork and red wine sauce? This one is an easy option when you need a quick dinner that still feels like a full meal.
Pork and Red Wine Sauce
Everybody needs a lightning-fast delicious meat recipe for weeknight dinners, and we found it in this recipe for pork tenderloin with red wine sauce. If you have 20 minutes, you can do this!
This lean meat comes alive thanks to the sauce, which folds in delicious ingredients like rosemary, thyme, red wine and Dijon mustard. While the recipe makes two servings, it’s easy to double it for a group or when the whole family is eating together.
Cooking with wine is an age-old tradition. What red wine does is retain the meat’s moisture while also tenderizing the outside, because wine is highly acidic. Once you start cooking with wine, you won’t go back to cooking without it—trust us!
Ingredients for Pork and Red Wine Sauce
- Pork tenderloin: This recipe calls for one 3/4-pound pork tenderloin, which will make two servings.
- Pepper: Black pepper adds subtle flavor to this recipe. You can use either finely ground black pepper or grind the peppercorns yourself.
- Canola oil: This heart-healthy cooking oil, made out of crushed canola seeds, can stand up to high temperatures when cooking.
- Butter: Opt for unsalted butter, as you’ll be adding other seasonings in this recipe.
- Reduced-sodium beef broth: You honestly can’t taste the difference with reduced-sodium broth, although having this healthier version is always appreciated, and the beef is still of the same quality.
- Red wine: A dry red wine, such as merlot or cabernet sauvignon, works best in this recipe. If you’d prefer, use additional beef broth.
- Dijon mustard: Named for the region of Dijon in the Burgundy region of France, where this mustard was widely made during the Middle Ages and continues to be made today, Dijon mustard includes brown mustard seeds, white wine, vinegar and salt.
- Herbs: A dried version of thyme is preferred, so it gets evenly dispersed. Similar to the thyme, choose a dried ground spice for the rosemary, and make sure it’s crushed by hand before you add it to the recipe.
Directions
Step 1: Prep the pork
Cut the pork into 2-inch slices, and flatten them to 1-1/2-inch thickness. Sprinkle the pork with pepper.
Step 2: Cook the pork
In a large skillet over medium heat, cook the pork in oil and butter for five minutes on each side or until the meat is no longer pink. Remove the pork from the skillet and keep it warm.
Step 3: Make the sauce
Add the broth to the skillet, scraping to loosen any browned bits. Stir in the wine, mustard, thyme and rosemary. Bring the pan to a boil. Reduce the heat, then simmer, uncovered, for three minutes, stirring occasionally. Serve the sauce over the pork.
Editor’s Tip: If you don’t have a dry red wine on hand or prefer not to use it, increase the beef broth, using the same amount suggested for the wine.
Pork and Red Wine Sauce Variations
- Add onions: When you add sauteed, chopped yellow onions along with the wine, mustard, thyme and rosemary, you’ve just added more texture to the recipe.
- Make this a red-wine cream sauce: This is actually very easy! When you’re making the red wine sauce, stir in 1/2 cup heavy whipping cream, as we do with our pan-fried chicken thighs.
How to Store Pork and Red Wine Sauce
Although this recipe calls for two servings, you may have leftovers if you’re cooking for one, or if you intentionally double or triple the recipe (so you have more for later!). Kept in the fridge, cooked pork in red wine sauce will last for four days if you store it in an airtight container.
Can you freeze pork and red wine sauce?
While you might be tempted to separate the pork from the sauce, if you freeze them together, the sauce helps keep the meat from drying out. If it’s stored in a resealable freezer bag or container, it will last three months.
How do you reheat pork and red wine sauce?
Whether you’re taking the cooked recipe out of the fridge or freezer, the best method is to reheat it in the oven at 350°F. If you’re tight on time, microwave it on a medium-high setting in 30-second increments until it’s heated all the way through.
Can you make pork and red wine sauce ahead of time?
This is already a simple recipe, but if you’re going to truly be rushed for time, you can cook the pork the day before, then make the sauce and combine it with the pork just before you plan to eat.
Pork and Red Wine Sauce Tips
What side dishes should I serve with this?
Pork tenderloin screams comfort food, so we recommend serving it with creamy mashed potatoes. If you also want to add a vegetable, any of our delicious green bean recipes will also pair well.
How do I make the pork tenderloin spicy?
Inspired by this spicy pork tenderloin recipe, all you have to do is swap out the rosemary, red wine and mustard for chili powder, ginger and thyme, along with salt and pepper.
Can I use a broth other than beef broth?
While the difference in taste and appearance between vegetable broth and chicken broth is subtle, that’s not the case with beef broth. The good news is that beef broth is sold at every grocery store!
Pork Tenderloin with Wine Sauce
Prep Time
10 min
Cook Time
15 min
Yield
2 servings
Ingredients
- 1 pork tenderloin (3/4 pound)
- Dash pepper
- 1 teaspoon canola oil
- 1 teaspoon butter
- 1/4 cup reduced-sodium beef broth
- 1/4 cup dry red wine or additional reduced-sodium beef broth
- 1/4 teaspoon Dijon mustard
- 1/4 teaspoon dried thyme
- 1/8 teaspoon dried rosemary, crushed
Directions
- Cut pork into 2-in. slices; flatten to 1-1/2-in. thickness. Sprinkle with pepper. In a large skillet over medium heat, cook pork in oil and butter for 5 minutes on each side or until meat is no longer pink. Remove and keep warm.
- Add broth to the pan, scraping to loosen browned bits. Stir in the wine, mustard, thyme and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes, stirring occasionally. Serve with pork.
Nutrition Facts
5 ounces cooked pork: 259 calories, 10g fat (3g saturated fat), 100mg cholesterol, 159mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 34g protein. Diabetic Exchanges: 5 lean meat, 1 fat.
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Here’s a fast and easy, great-tasting meal that's as big on flavor as it is low in fat and calories. I serve it with fresh green beans and mashed potatoes. —Nancy LaVoice, Wexford, Pennsylvania
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