Red Wine Pork Tenderloin

After my first foray into tenderloins, I knew that the pork tenderloin would be a great addition to our meal cycle, so I looked for other recipes. This one uses red wine to braise the tenderloin, and to also make a nice gravy.

Ingredients

3 pounds of pork tenderloin

1 teaspoon salt

1 teaspoon pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 white onion, cliced

2 stalks of celery, chopped

2 cups of red wine (I use a cheap burgundy wine)

2 tablespoons of corn starch

Cooking Directions

Heat the oven to 350 degrees.

Place pork in a 9 x 13 inch baking pan. Sprinkle meat with salt, pepper, onion powder and garlic powder. Place sliced onions and chopped celery on pork, placing any remainders in the pan. Pour wine over the meat.

Bake for 60 minutes (or until 160 degrees internal temperature)

When done baking, remove the meat from the baking dish and put on a serving platter. Cover with foil and allow to rest for 10 minutes.

Strain onions and celery from the wine in the pan. Return wine to the pan and place the pan on the stove over high heat. Add corn starch and stir until thickened.