Pork Tenderloin in Wine Sauce

Pork Tenderloin in Wine Sauce


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Have an elegant dinner without the big check at the end with this classic pork tenderloin and wine sauce.

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Chicago, IL

Serving Size / Yield

2 servings


  • 3 lbs. pork tenderloin
  • 1 tsp. butter
  • 1 tsp. canola oil
  • ¼ C. beef broth (low sodium)
  • ¼ C. dry red wine
  • ¼ tsp. dried rosemary
  • ¼ tsp. dried thyme
  • 1 tsp. dijon mustard
  • salt and pepper to taste

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Season the pork tenderloin with salt and pepper.

In a large skillet, add oil and butter over medium heat. Cook tenderloin for about 5 minutes per side. Remove and cover pork.

Add the beef broth to the pan and scrape the brown bits from the pork.

Stir in the wine, rosemary, thyme, and mustard. Bring to a boil and simmer for three minutes or until semi-thick.

Pour sauce over pork and serve.

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