CTV Recipes
Search Recipes
Pork tenderloin with red wine sauce
The red wine sauce makes this pork insanely tender and flavourful.
YIELDS
4
TO
6
Ingredients
- 1/2 cup + 3/4 cup (125 ml) dry red wine, divided
- Olive oil
- 5 tablespoons stone ground Dijon mustard, divided
- 4 garlic cloves, divided
- Kosher salt and black pepper, to season
- 3 sprigs fresh sage, divided
- 2 pork tenderloins, about 450 to 500g each
- 1 red onion, thinly sliced
- 4 small bunches red grapes
- 1 to 2 tablespoons maple syrup
- Pinch freshly grated nutmeg
- 1 tablespoon unsalted butter, optional
Directions
- Whisk together the wine, olive oil, and three tablespoons of mustard in a large bowl. Roughly chop three garlic cloves and add them to the marinade along with two teaspoons of salt and one teaspoon of pepper.
- Add in two sprigs of sage as well as the pork tenderloins and toss until well coated. Cover the bowl with plastic wrap or a dinner plate and leave the pork to marinate and come up to room temperature for 30 minutes. TIP: If working ahead, you can also transfer the marinating pork to the fridge for up to one day before moving it to the counter for 30 minutes before cooking.
- Meanwhile, heat your oven to 425º F.
- Place a large oven-safe skillet over medium-high heat. Remove the pork from the marinade and pat off any excess with a paper towel. Drizzle the pork with about two teaspoons of olive oil and add to the pan to sear for two to three minutes per side or until golden brown then set aside. Add 1 tsp of oil and the onions to the pan. Season with salt and pepper and cook until softened and lightly golden, about three minutes.
- Mince and stir in the remaining garlic clove and add in the grapes. Nestle the seared pork tenderloins on top and transfer to the oven for 15 to 18 minutes or until the pork is cooked to your liking.
- Remove the tenderloins and grapes from the pan, cover loosely with foil, and set aside to rest while you prepare the pan sauce.
- Place the pan over medium-high heat and deglaze with the wine, scraping up any stuck-on bits from the bottom of the pan. Add in the remaining sprig of sage and bring to a boil to reduce the wine by about half. Stir in the remaining two tablespoons of mustard and maple syrup, remove the sage sprig, and season to taste with nutmeg, salt, and pepper. To make a slightly richer sauce, whisk in the butter if using.
- Thickly slice the pork tenderloin and serve alongside the roasted grapes and red wine sauce. Enjoy!
