The Pork Tenderloin with Wine Sauce is a recipe that will surprise you with its deliciousness. The procedure will take you a few more minutes, but I can reassure you about the simplicity of making it.
The slices should be about a finger’s width thick, and despite the thickness, you shouldn’t cook them more than I indicate, as you risk drying them out. Pork is considered a red meat, and as such, the core of the medallion or any slice should remain pink inside, not overcooked. So prepare the Pork Tenderloin with Red Wine Sauce by closely following my instructions to have a perfect dish to present and savor.
This is an alternative to the classic dishes served for Christmas lunch or on Boxing Day…try it right awayyyyy
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 4 servings
- Cuisine: Italian
Ingredients
- 1.76 lbs Pork Tenderloin
- 4 tbsps Flour
- 4 leaves Sage
- 1 tbsp Juniper
- 4 tbsps Extra virgin olive oil
- to taste Salt and pepper
- 1 glass red wine
- 2 cups red wine
- 5.64 oz Brown sugar
- 1 Cinnamon stick
- 3 Cloves
- Peel of half a lemon
How to prepare Pork Tenderloin with Red Wine Sauce
To prepare the Pork Tenderloin with Red Wine Sauce, I always advise you to arrange on your work surface all the ingredients already measured, so they can facilitate your work.
Put the wine, sugar, cinnamon, cloves, and peel of half a lemon in a saucepan.
Bring to a boil, and let it cook until the liquid reaches the consistency of a syrup.
Turn off the heat before it thickens too much, as once it cools, it risks hardening.
Filter everything with a strainer, let it cool, and set aside.
1. Position in front of you what is needed to make the medallions: meat, pancetta, and sage leaves cut in half.
2. Make the sage adhere well to the slices of meat.
3. Then wrap them with a slice of pancetta.
4. Tie two loops of kitchen string around the medallion and close them by tightening a bit with a knot.
In a non-stick pan, pour 4 tablespoons of extra virgin olive oil and heat it.
Meanwhile, flour the slices of tenderloin and put them to brown, maintaining a medium-high heat.
Turn constantly to prevent the meat from burning.
Add the slightly crushed juniper berries, deglaze with the red wine, and let it cook for about 10/15 minutes.
After this time, adjust with salt, pepper, and then turn off.
Distribute the tenderloin medallions on a serving plate and pour the cooking juices over them if any is left.
Serve your Pork Tenderloin with Red Wine Sauce immediately, drizzled with the red wine sauce you prepared, perhaps garnished with some pomegranate seeds.
Notes
Tips and variations:
This is a recipe that needs to be made at the last minute, just like a scallop, otherwise the Pork Tenderloin with Red Wine Sauce won’t be as good as when freshly made.
If you don’t like red wine, you can always opt for white wine, but I already tell you that visually it will look really different.
Do you want to prepare them beforehand anyway? Assemble and freeze them ready to use.
Don’t like pork tenderloin? You can proceed the same way with veal and beef…they will still be a hit.
Looking for another idea for Christmas? Then don’t miss the next recipe: Lingua in salmì
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